Spinach And Mushroom Enchiladas Recipe

Name: Spinach And Mushroom Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 dozen flour tortillas; 1 package frozen chopped spinach; 1/2 lb. crimini mushrooms, sliced; 1 medium onion, chopped; 1 Tb. olive oil; 1 tsp. salt; Spray olive oil; 8 oz. cream cheese; 8 oz. sharp cheddar cheese, grated; 16 oz. mild salsa; 1 - 15 oz. can black olives, halved

Servings: persons

1 dozen flour tortillas
1 package frozen chopped spinach
1/2 lb. crimini mushrooms, sliced
1 medium onion, chopped
1 Tb. olive oil
1 tsp. salt
Spray olive oil
8 oz. cream cheese
8 oz. sharp cheddar cheese, grated
16 oz. mild salsa
1 - 15 oz. can black olives, halved

1
Preheat oven to 350 degrees F. Spray a 11 3/4 x 7 1/2 x 1 3/4 inch glass pyrex with spray olive oil to coat completely and set aside.
2
Thaw the frozen spinach and squeeze out as much of the water as possible.
3
In a non-stick frying pan heat the olive oil on medium heat until hot but not smoking. Add the mushrooms and saute until all the liquid is released and evaporates.
4
Add the chopped onions to the pan with the mushrooms and saute until the onions are translucent. Season with salt.
5
Combine the mushrooms and onions with the drained and squeezed spinach. Mix in the cream cheese and combine thoroughly.
6
Cover the bottom of the pyrex dish with half of the salsa.
7
Spread about 3 tablespoons of the mixture on each tortilla spreading to cover most of the tortilla. Roll up and place seam down in the pyrex dish. Continue spreading and rolling the tortillas until all have been used.
8
Cover the enchiladas with the remaining salsa.
9
Spread the sharp cheddar cheese over all the enchiladas. Dot with halved olives.
10
Bake uncovered in a 350 degree F. oven for 35 to 40 minutes or until heated through and cheese is melted. Serve immediately.

766

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 dozen flour tortillas, 1 package frozen chopped spinach, 1/2 lb. crimini mushrooms, sliced, 1 medium onion, chopped, and more.

Yes, Spinach And 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.

Spinach And Mushroom Enchiladas

How did you like this recipe?

Frequently Asked Questions