Spinach and Mushroom Enchiladas with Cilantro Cream Sauce

Dive into the vibrant flavors of these Spinach and Mushroom Enchiladas with Cilantro Cream Sauce—an irresistible vegetarian twist on a classic favorite! Tender corn tortillas are stuffed with a savory filling of sautéed cremini mushrooms, fresh spinach, and melty mozzarella, all wrapped up in a velvety cilantro-infused cream sauce with a hint of lime and jalapeño for the perfect balance of richness and zest. This Mexican-inspired dish is baked to bubbly perfection, creating a hearty, flavorful meal that’s easy enough for weeknights yet impressive enough for guests. Serve these enchiladas with a sprinkle of fresh cilantro and a squeeze of lime for a fresh, tangy finish. Perfect for vegetarians and anyone seeking a bold yet comforting recipe, these enchiladas will steal the spotlight on your dinner table!

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons Olive oil
• 1 medium Yellow onion, diced
• 3 cloves Garlic, minced
• 2 cups Cremini mushrooms, sliced
• 4 cups Fresh spinach
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 8 pieces Corn tortillas
• 1 cup Mozzarella cheese, shredded
• 1.5 cups Whipping cream
• 0.5 cup Fresh cilantro, chopped
• 2 tablespoons Lime juice
• 1 small Jalapeño, seeded and chopped
• 1 tablespoon Butter
• 1 tablespoon All-purpose flour
• 1 cup Vegetable broth

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Heat olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 3 minutes.

Step 3

Stir in the garlic and cook for 1 minute until fragrant. Add the sliced mushrooms and cook until they release their moisture and begin to brown, about 5 minutes.

Step 4

Add the spinach to the skillet and cook until wilted, about 2-3 minutes. Season the mixture with salt and black pepper. Remove from heat and set aside.

Step 5

In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute to create a roux. Slowly whisk in the vegetable broth and cook until the mixture thickens, about 3-4 minutes.

Step 6

Reduce the heat to low and stir in the whipping cream, lime juice, chopped cilantro, and jalapeño. Simmer for 2-3 minutes, then remove from heat.

Step 7

Warm the tortillas slightly, either in the microwave or a dry skillet, to make them pliable.

Step 8

Spoon a small amount of the spinach and mushroom mixture into the center of each tortilla, then sprinkle with a little shredded mozzarella cheese. Roll each tortilla tightly and place seam-side-down in a greased 9x13-inch baking dish.

Step 9

Pour the cilantro cream sauce evenly over the enchiladas, ensuring they are fully covered.

Step 10

Sprinkle the remaining mozzarella cheese over the top.

Step 11

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

Step 12

Remove from the oven and allow to cool for 5 minutes before serving. Optionally, garnish with extra chopped cilantro or a squeeze of lime juice.

Nutrition Facts

Serving size	(1883.7g)

Amount per serving	% Daily Value*
Calories	3077.4

Total Fat 199.2g	0%
Saturated Fat 98.8g	0%
Polyunsaturated Fat 3.7g
Cholesterol 480.9mg	0%
Sodium 4036.4mg	0%
Total Carbohydrate 236.1g	0%
Dietary Fiber 41.0g	0%
Total Sugars 22.3g
Protein 68.7g	0%

Vitamin D 30.2IU	0%
Calcium 1272.8mg	0%
Iron 15.7mg	0%
Potassium 2578.4mg	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: 59.5%

Protein: 9.1%

Carbs: 31.4%