Save on Pinterest

Spinach Mushroom Enchiladas

Total Time

Prep: 35 min. Bake: 15 min.

Makes

6 servings

Lime, cilantro and Monterey Jack cheese lend Mexican flavors to this veggie-filled version of a real crowd-pleaser. —Evangeline Bradford, Erlanger, Kentucky
Spinach Mushroom Enchiladas Recipe photo by Taste of Home

Ingredients

  • 1 pound baby portobello mushrooms, quartered and sliced
  • 1 small onion, finely chopped
  • 2 tablespoons butter
  • 3 garlic cloves, minced
  • 1/4 cup white wine or chicken broth
  • 12 ounces chopped fresh spinach, coarsely chopped
  • 1/2 teaspoon seasoned salt, divided
  • 3/4 cup water
  • 1/4 cup lime juice
  • 1 tablespoon chicken bouillon granules
  • 1 tablespoon garlic powder
  • 1-1/2 cups sour cream
  • 1/2 cup minced fresh cilantro
  • 12 corn tortillas (6 inches), warmed
  • 1-1/2 cups shredded Monterey Jack cheese
  • Crushed red pepper flakes, optional

Directions

  1. In a large skillet, saute mushrooms and onion in butter until tender; add garlic, cook 1 minute longer. Set aside half of the mushroom mixture for sauce.
  2. Add wine to remaining vegetables; cook and stir for 2 minutes. Add spinach and 1/4 teaspoon seasoned salt; cook until spinach is wilted and liquid is evaporated.
  3. In a large saucepan, bring the water, lime juice, chicken bouillon, garlic powder and remaining seasoned salt to a boil, stirring to dissolve bouillon. Stir in the sour cream, cilantro and reserved mushroom mixture; heat through.
  4. Place a scant 3 tablespoons spinach mixture down the center of each tortilla; roll up and place seam side down in a greased 13x9-in. baking dish. Spoon sauce over top; sprinkle with cheese. Bake, uncovered, at 350° until heated through, 14-18 minutes. If desired, sprinkle with pepper flakes.

Nutrition Facts

2 enchiladas: 427 calories, 24g fat (15g saturated fat), 75mg cholesterol, 879mg sodium, 36g carbohydrate (5g sugars, 5g fiber), 16g protein.

Recommended Video