Spinach and Mushroom Enchiladas

Satisfy your craving for a hearty yet wholesome meal with these Spinach and Mushroom Enchiladas, a mouthwatering vegetarian dish bursting with flavor and perfect for weeknight dinners or a crowd-pleasing celebration. Tender corn tortillas are filled with a savory mixture of sautéed baby spinach, earthy button mushrooms, and aromatic spices like cumin and chili powder, before being smothered in rich, tangy enchilada sauce and gooey melted Mexican blend cheese. With just 15 minutes of prep time and straightforward instructions, this recipe is as convenient as it is delicious. Serve these enchiladas warm, topped with optional sour cream and fresh cilantro, for a satisfying and flavor-packed meal that’s sure to become a household favorite. Perfectly suited for vegetarians, these enchiladas also cater to those seeking a comforting meal rich in vegetables and bold flavors.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 tablespoons Olive oil
• 1 medium White onion, diced
• 3 cloves Garlic, minced
• 6 cups Baby spinach, fresh
• 2 cups Button mushrooms, sliced
• 1 teaspoon Cumin powder
• 1 teaspoon Chili powder
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 8 medium Corn tortillas
• 2 cups Prepared enchilada sauce
• 1.5 cups Mexican blend cheese, shredded
• 0.5 cup Sour cream (optional, for garnish)
• 0.25 cup Fresh cilantro, chopped (optional, for garnish)

Directions

Step 1

Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.

Step 2

In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until it becomes translucent.

Step 3

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

Step 4

Add the sliced mushrooms to the skillet and sauté for 5-7 minutes until they release their moisture and begin to brown.

Step 5

Stir in the fresh spinach, cumin, chili powder, salt, and black pepper. Cook for 2-3 minutes until the spinach has wilted. Remove the skillet from heat.

Step 6

Warm the corn tortillas in the microwave or on a pan for a few seconds to make them pliable.

Step 7

Spread about 2 tablespoons of the prepared enchilada sauce along the bottom of the baking dish.

Step 8

Scoop about 2-3 tablespoons of the spinach and mushroom mixture onto each tortilla, sprinkle a small amount of shredded cheese over the filling, and roll the tortilla tightly around the filling.

Step 9

Place the filled tortillas seam-side down in the prepared baking dish. Repeat until all the tortillas and filling are used.

Step 10

Pour the remaining enchilada sauce evenly over the tortillas, making sure they are fully coated. Sprinkle the remaining shredded cheese on top.

Step 11

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

Step 12

Remove from the oven and let the enchiladas cool for a few minutes before serving.

Step 13

Garnish with sour cream and fresh cilantro if desired, and serve warm.

Nutrition Facts

Serving size	(1889.8g)

Amount per serving	% Daily Value*
Calories	2552.3

Total Fat 131.9g	0%
Saturated Fat 52.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 240.0mg	0%
Sodium 6989.1mg	0%
Total Carbohydrate 271.0g	0%
Dietary Fiber 47.9g	0%
Total Sugars 35.9g
Protein 95.4g	0%

Vitamin D 64IU	0%
Calcium 1915.1mg	0%
Iron 20.0mg	0%
Potassium 4006.3mg	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: 44.8%

Protein: 14.4%

Carbs: 40.9%