Spinach and Mushroom Enchiladas
Warm corn tortillas wrapped around a savory, garlicky filling of sautéed mushrooms and wilted spinach, all smothered in a vibrant red enchilada sauce and a blanket of melted cheese. A deeply satisfying vegetarian main that comes together in under an hour.
For 4 servings
- prep · ~2 min
Preheat oven and prep the baking dish.
1.Preheat your oven to 375°F (190°C).2.Lightly grease a 9x13 inch baking dish with a few drops of olive oil. - prep · ~6 min
Make the red enchilada sauce.
1.In a saucepan over medium heat, whisk together the water, half the cumin powder, a pinch of salt, and smoked paprika until well combined.2.Bring to a gentle simmer and cook for 3-4 minutes until the sauce slightly thickens. Remove from heat and set aside.TIPA quick homemade sauce is easy, but a high-quality store-bought red enchilada sauce works in a pinch. - saute · ~15 min
Cook the mushroom and spinach filling.
1.Heat olive oil in a large skillet over medium-high heat.2.Add the diced onion and cook until softened and translucent, about 4 minutes.3.Stir in the minced garlic and cook until fragrant, about 30 seconds.4.Add the sliced mushrooms and remaining cumin. Cook until the mushrooms release their liquid and start to brown, about 5-7 minutes.5.Add the chopped spinach in batches, stirring until it is fully wilted, about 2-3 minutes.6.Season the filling with salt and black pepper. Remove from heat and let cool slightly, then drain any excess liquid.TIPDon't crowd the mushrooms. Give them space so they sear, not steam. - mix · ~3 min
Combine filling with cheese and sour cream.
1.Transfer the mushroom-spinach mixture to a large mixing bowl.2.Stir in 1 cup of the shredded cheddar cheese and all the sour cream until everything is evenly combined. - assemble · ~10 min
Assemble the enchiladas.
1.Warm up the corn tortillas for 30 seconds in a microwave or on a dry skillet to make them pliable.2.Spread a thin layer of the enchilada sauce across the bottom of the prepared baking dish.3.Place a generous 1/4 cup of filling down the center of each tortilla, roll it up tightly, and place it seam-side down in the dish.4.Pour the remaining enchilada sauce evenly over the rolled tortillas, making sure to coat the edges to prevent drying.5.Sprinkle the remaining 1/2 cup cheddar and all the Monterey Jack cheese over the top. - bake · ~25 min
Bake until bubbly and golden.
1.Cover the baking dish with aluminum foil.2.Bake for 15 minutes, then uncover and bake for another 5-10 minutes until the cheese is melted and bubbly with lightly browned edges.TIPLet the enchiladas sit for 5 minutes after baking. They'll cut cleaner and won't fall apart. - garnish
Garnish with fresh cilantro and serve hot.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Roll tortillas tightly but gently to prevent tearing; warm tortillas are more pliable.
- 2Drain excess liquid from the filling after cooking to avoid soggy enchiladas.
- 3For deeper mushroom flavor, cook them undisturbed until well-browned before stirring.
- 4Let enchiladas rest 5 minutes after baking so the sauce thickens and slices hold together.
- 5Use a ladle to coat the edges of the tortillas with sauce to keep them from drying out.
- 6Make the filling a day ahead and refrigerate; assemble and bake just before serving.
Adapt it for your goals.
High-protein
Add 1 cup of cooked black beans or shredded cooked chicken to the filling for extra protein, making the dish more satiating for meat-eaters.
veganVegan
Replace cheddar and Monterey Jack with a vegan shredded cheese blend, and use a plant-based sour cream or cashew cream to keep it creamy and dairy-free.
low oilLow-oil
Sauté the mushrooms and spinach in a splash of vegetable broth instead of olive oil, reducing fat without sacrificing flavor.
spicySpicy
Add a diced jalapeño or a pinch of cayenne pepper to the filling, and use a hot red enchilada sauce for a fiery kick.
Why this is on our healthy list.
Rich in B Vitamins
Mushrooms provide B vitamins like riboflavin and niacin, which support energy metabolism and nervous system health.
High in Iron and Vitamin C
Spinach offers iron and vitamin C together, enhancing iron absorption and supporting immune function.
Good Source of Calcium
Cheese and sour cream contribute calcium for strong bones and teeth, especially important in vegetarian diets.
Low in Saturated Fat
With moderate cheese and lean vegetables, this dish is lower in saturated fat than many meat-based enchiladas.
Frequently asked questions
Yes, but corn tortillas are traditional and hold up better to the sauce without getting soggy. If using flour, warm them first to prevent cracking.
