Description
These Spinach Enchiladas feature a savory mushroom-spinach filling bound with sour cream, wrapped in soft tortillas, and baked under a layer of salsa verde and melty Mexican-blend cheese. Ready in under an hour, this vegetarian main course is creamy, flavorful, and perfect for weeknight dinners or entertaining.
Ingredients
Units
Scale
Vegetable Filling
- 2 tablespoons olive oil
- 2 cups chopped mushrooms
- 1 white onion, finely diced
- 3 garlic cloves, minced
- 5 ounces fresh spinach
- 1 teaspoon kosher salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon freshly ground black pepper
Creamy Sauce
- 1 cup sour cream
For Assembly
- 2 cups shredded Mexican-blend cheese
- 2 cups salsa verde
- 8–12 corn or flour tortillas, warmed
Instructions
- Preheat and Prepare Baking Dish: Preheat your oven to 350℉ (175℃). Lightly grease a baking dish and set aside.
- Sauté Mushrooms and Onion: In a large skillet, heat olive oil over medium-high heat. Add the chopped mushrooms and finely diced onion; sauté for 6-7 minutes, stirring occasionally, until the vegetables are softened and have reduced in size.
- Add Garlic and Seasonings: Stir in minced garlic and cook for about 30 seconds until fragrant. Add the fresh spinach, kosher salt, ground cumin, and black pepper. Stir well to combine. Cook for about 5 minutes, or until the spinach is wilted and any excess liquid has evaporated.
- Incorporate Sour Cream: Lower the heat and stir in the sour cream, mixing until the filling is creamy and homogenous. Remove the skillet from the heat and set aside to cool slightly.
- Assemble Enchiladas: Place a warm tortilla on a flat surface. Spoon about 2 tablespoons of the spinach-mushroom filling along one edge, then roll the tortilla tightly. Place it seam-side down in the prepared baking dish. Repeat this process until all tortillas and filling are used.
- Add Sauce and Cheese: Pour the salsa verde evenly over the assembled enchiladas, spreading with a spoon to cover. Sprinkle the shredded Mexican-blend cheese evenly on top.
- Bake: Place the dish in the preheated oven and bake for 15-20 minutes, or until the cheese is melted and the salsa is bubbling at the edges.
- Serve: Remove from the oven and let cool slightly before serving. Optional: Garnish with chopped fresh cilantro, avocado, or extra sour cream.
Notes
- If using large flour tortillas, use 8; with small corn tortillas, use about 12.
- You can easily add other vegetables like corn, black beans, or chopped zucchini to the filling for variety.
- For a classic red version, swap in red enchilada sauce and omit the sour cream from the filling.
- Warming the tortillas before rolling prevents cracking.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 403 kcal
- Sugar: 9 g
- Sodium: 1210 mg
- Fat: 25 g
- Saturated Fat: 11 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 5 g
- Protein: 14 g
- Cholesterol: 58 mg
