Creamy Spinach & Mushroom Enchiladas Recipe

Name: Creamy Spinach & Mushroom Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup whipping heavy cream; 2 cups salsa verde; 1 knorr reduc sodium chicken flavor bouillon cube; 2 tablespoons olive oil; 1 cup onions; 2 cups sliced mushrooms; 10 ounces baby spinach leaves; 12 corn tortillas; 1 1/2 cups swiss cheese shredded, about 6 oz; 1 knorr garlic minicub; 1 1/2 cups chees fresco queso

Servings: persons

1 cup whipping heavy cream
2 cups salsa verde
1 knorr reduc sodium chicken flavor bouillon cube
2 tablespoons olive oil
1 cup onions
2 cups sliced mushrooms
10 ounces baby spinach leaves
12 corn tortillas
1 1/2 cups swiss cheese shredded, about 6 oz
1 knorr garlic minicub
1 1/2 cups chees fresco queso

1
Preheat oven to 350u00b0F.
2
Cook cream in medium saucepan over medium-high heat until cream is reduced by half, about 7 minutes, stirring occasionally. Stir in salsa verde and Bouillon and simmer, stirring occasionally, until bouillon is dissolved, about 2 minutes; set aside.
3
Heat olive oil in large nonstick skillet over medium-high heat and cook onion until golden, about 3 minutes. Stir in mushrooms and cook until tender, about 2 minutes. Add spinach, in batches, and cook until wilted, about 4 minutes. Remove from heat, then stir in MiniCube and queso fresco cheese.
4
Pour 1/2 cup cream sauce into 13 x 9-inch baking pan; set aside.
5
Wrap 4 tortillas in damp paper towel and microwave until steamed, about 45 seconds; repeat with remaining tortillas. Spoon about 1/4-cup spinach filling onto each tortilla; roll-up. Arrange seam-side-down in prepared baking pan. Pour on remaining cream sauce, then sprinkle with Swiss cheese. Bake 15 minutes or until cheese is melted.

845

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup whipping heavy cream, 2 cups salsa verde, 1 knorr reduc sodium chicken flavor bouillon cube, 2 tablespoons olive oil, and more.

Yes, Creamy Spinach & Mushroom Enchiladas falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Creamy Spinach & Mushroom Enchiladas

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