Spinach And Mushroom Enchiladas – a delicious recipe with corn, cooking oil, Filling, spinach, cremini, butter. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
To soften tortillas:
2
Dip 12 corn tortillas, one at a time, in a shallow pan of hot cooking oil for about 5-10 seconds each. Allow to cool.
3
To prepare filling:
4
Sautee 8 oz small diced cremini mushrooms in 2 tbs butter in large pot.
5
Sautee 4 cloves minced garlic with mushrooms until fragrant.
6
Add 8 oz package baby spinach and sautee until barely wilted- remove from heat and cool.
7
Fold in 1 cup grated Mexican cheese blend to spinach mixture.
8
Season mixture w salt, pepper and pinch of cayenne if desired.
9
Construct enchiladas:
10
Spray a 13 x 9 baking dish w cooking spray.
11
Fill and roll tortillas (like fat cigars)and place seam side down in dish.
12
Pour red enchilada sauce over top and sprinkle w remaining 1/4 cheese.
13
Bake in 400 deg oven for 20-25 min (until browned and bubbling)
530
kcal
Calories
52
g
Fat
6
g
Carbs
13
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: corn tortillas- 12, cooking oil (Canola or other), Filling:, 8 oz raw spinach, 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.
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