Spinach and Mushroom Enchiladas
Cheesy, saucy enchiladas packed with a savory filling of sautéed spinach and mushrooms. A comforting vegetarian meal that's perfect for a weeknight dinner and comes together in under an hour.
For 4 servings
8 steps. 35 minutes total.
- 1
Preheat oven to 375°F (190°C)
- a.Lightly grease a 9x13 inch baking dish. Pour about 1/2 cup of the enchilada sauce into the bottom of the dish and spread evenly.
- 2
In a large skillet, heat the olive oil over medium-high heat
- a.Add the chopped onion and sauté for 4-5 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant.
- 3
Add the sliced mushrooms to the skillet
- a.Cook for 5-7 minutes, stirring occasionally, until they have released their liquid and started to brown. Add the fresh spinach in batches, stirring until it has completely wilted, about 3-4 minutes. It is crucial to cook off as much moisture as possible to prevent a watery filling.
- 4
Remove the skillet from the heat
- a.Squeeze any excess liquid from the spinach and mushroom mixture. Stir in the ground cumin, chili powder, Mexican oregano, salt, and pepper. Add 1 cup of the shredded cheese and mix until it's melted and well combined.
- 5
Warm the remaining enchilada sauce in a shallow pan over low heat
- a.Do not let it boil. One by one, dip each corn tortilla into the warm sauce for about 10-15 seconds per side to soften it. This prevents cracking.
- 6
Lay a sauce-dipped tortilla on a clean plate
- a.Spoon about 1/4 cup of the spinach-mushroom filling down the center. Roll it up snugly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
- 7
Pour the rest of the warm enchilada sauce evenly over the rolled tortillas
- a.Sprinkle the remaining 1 cup of shredded cheese over the top.
- 8
Step 8
- a.Bake uncovered for 20-25 minutes, until the sauce is bubbly and the cheese is fully melted and lightly golden. Let the enchiladas rest for 5-10 minutes before serving. This helps them set. Garnish with fresh cilantro and a dollop of sour cream, if desired.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1The most critical step for great enchiladas is to squeeze out all excess moisture from the cooked spinach and mushrooms to avoid a soggy filling.
- 2Dipping the corn tortillas in warm enchilada sauce not only prevents them from cracking when you roll them but also infuses them with flavor.
- 3For a creamier filling, stir in 2 tablespoons of cream cheese along with the shredded cheese in step 4.
- 4Don't overcrowd the baking dish. The enchiladas should fit snugly but not be squashed, allowing the sauce to coat them evenly.
Adapt it for your goals.
Add Protein
For a non-vegetarian version, add 1 cup of shredded rotisserie chicken to the filling. For a heartier vegetarian option, add 1 cup of canned black beans (rinsed and drained).
Make it SpicyMake it Spicy
Sauté one finely chopped jalapeño with the onion, or add 1/2 teaspoon of chipotle powder to the filling for a smoky heat.
Change the SauceChange the Sauce
Substitute the red enchilada sauce with green enchilada sauce (salsa verde) for a tangier, brighter flavor profile.
Vegan VersionVegan Version
Use a plant-based shredded cheese blend and serve with vegan sour cream or a cashew-based crema.
Why this is on our healthy list.
Rich in Vitamins and Minerals
Spinach is an excellent source of Vitamin K, Vitamin A, and iron, while mushrooms provide B vitamins and selenium, supporting overall health and immunity.
Good Source of Fiber
The combination of vegetables and corn tortillas provides a healthy dose of dietary fiber, which is essential for digestive health and maintaining stable blood sugar levels.
Supports Bone Health
The cheese and spinach in this dish are good sources of calcium and Vitamin K, both of which are crucial for building and maintaining strong bones.
Frequently asked questions
A typical serving of two enchiladas contains approximately 450-500 calories, depending on the specific brands of sauce and cheese used.