Spicy Spinach Mushroom Enchiladas

Take your weeknight dinners to the next level with these Spicy Spinach Mushroom Enchiladas, a mouthwatering vegetarian twist on a classic Mexican favorite. Packed with a savory blend of sautéed mushrooms, fresh spinach, and warm spices like cumin and chili powder, these enchiladas are smothered in tangy red enchilada sauce and topped with melty Mexican blend cheese. The dish offers the perfect balance of hearty, spicy, and comforting flavors, while optional garnishes like sliced jalapeño, fresh cilantro, and a dollop of sour cream add a customizable finishing touch. Ready in under an hour, this easy, crowd-pleasing recipe is ideal for busy weeknights or casual gatherings. Serve these enchiladas on their own or pair with a vibrant side of Mexican rice for a complete and satisfying vegetarian meal!

Nutriscore Rating: 58/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 tablespoons Olive oil
• 1 medium (diced) White onion
• 3 cloves (minced) Garlic
• 2 cups (sliced) Mushrooms
• 5 cups (fresh) Spinach
• 1 teaspoon Cumin
• 1 teaspoon Chili powder
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 8 medium-sized Flour tortillas
• 2 cups Red enchilada sauce
• 1.5 cups Shredded Mexican blend cheese
• 1 medium (sliced, optional for garnish) Jalapeño
• 0.25 cup (chopped, optional for garnish) Cilantro
• 0.5 cup (optional for serving) Sour cream

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

In a large skillet, heat the olive oil over medium heat.

Step 3

Add the diced onion and sauté for 2-3 minutes until translucent.

Step 4

Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Step 5

Add the sliced mushrooms to the skillet and cook for 5-6 minutes, stirring occasionally, until the mushrooms release their moisture and start to brown.

Step 6

Gradually add the fresh spinach, one handful at a time, allowing each batch to wilt before adding more. Cook until all the spinach is wilted, about 3-4 minutes.

Step 7

Add the cumin, chili powder, salt, and black pepper to the spinach and mushroom mixture. Stir well to evenly coat the vegetables with the spices. Remove from heat.

Step 8

Spread 1/4 cup of the enchilada sauce on the bottom of a 9x13-inch baking dish to prevent sticking.

Step 9

Take one tortilla at a time and place about 1/3 cup of the spinach and mushroom mixture in the center. Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.

Step 10

Pour the remaining enchilada sauce evenly over the rolled tortillas, ensuring they are fully covered.

Step 11

Sprinkle the shredded Mexican blend cheese over the enchiladas.

Step 12

Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.

Step 13

Remove from the oven and let cool for 5 minutes before serving.

Step 14

Garnish with sliced jalapeño and chopped cilantro, if desired. Serve with a dollop of sour cream on the side.

Nutrition Facts

Serving size	(1696.2g)

Amount per serving	% Daily Value*
Calories	2471.1

Total Fat 141.7g	0%
Saturated Fat 63.6g	0%
Polyunsaturated Fat 8.2g
Cholesterol 207.5mg	0%
Sodium 11050.4mg	0%
Total Carbohydrate 228.0g	0%
Dietary Fiber 19.0g	0%
Total Sugars 38.4g
Protein 81.6g	0%

Vitamin D 0IU	0%
Calcium 2005.6mg	0%
Iron 20.9mg	0%
Potassium 2638.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.7%

Protein: 13.0%

Carbs: 36.3%