Mushroom Spinach Enchiladas Recipe

Name: Mushroom Spinach Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound sliced fresh mushrooms; 1 package (6 ounces) fresh baby spinach; 2 green onions, chopped; 1 tablespoon butter; 2 garlic cloves, minced; 2 cups shredded Colby-Monterey Jack cheese, divided; 1 cup ricotta cheese; 1/2 cup sour cream; 1 can (10 ounces) green enchilada sauce; 1 can (10 ounces) red enchilada sauce; 12 corn tortillas (6 inches), warmed

Servings: persons

1/2 pound sliced fresh mushrooms
1 package (6 ounces) fresh baby spinach
2 green onions, chopped
1 tablespoon butter
2 garlic cloves, minced
2 cups shredded Colby-Monterey Jack cheese, divided
1 cup ricotta cheese
1/2 cup sour cream
1 can (10 ounces) green enchilada sauce
1 can (10 ounces) red enchilada sauce
12 corn tortillas (6 inches), warmed

1
Place mushrooms in a food processor; cover and process until finely chopped. Transfer to a bowl. Place spinach in food processor; cover and process until finely chopped.
2
In a large skillet, saute mushrooms and onions in butter until mushrooms are tender. Stir in spinach and garlic; cook until liquid has evaporated, about 5 minutes longer. Remove from the heat. Stir in 1-1/4 cups Colby-Monterey Jack cheese, ricotta and sour cream.
3
Combine enchilada sauces; spread 1/2 cup in a greased 13x9-in. baking dish. Place 1/4 cup mushroom mixture down the center of each tortilla. Roll up and place seam side down in baking dish. Pour remaining enchilada sauce over the top.
4
Cover and bake at 375u00b0 until heated through, 20-25 minutes. Sprinkle with remaining cheese. Bake, uncovered, until cheese is melted, about 5 minutes longer. Let stand for 10 minutes before serving.

791

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.

How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 1/2 pound sliced fresh mushrooms, 1 package (6 ounces) fresh baby spinach, 2 green onions, chopped, 1 tablespoon butter, and more.

Yes, Mushroom Spinach 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.

Mushroom Spinach Enchiladas

How did you like this recipe?

Frequently Asked Questions