How many servings does this recipe make?

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

What ingredients do I need for Spinach and Mushroom Enchiladas?

You need 26 ingredients. The key ingredients include: 2 cups sauteed spinach and mushroom*, 2 cups roasted tomato salas with chipotle and habanero chiles *, chicken stock or water (to keep the dish vegetarian), if necessary, 2 to 4 tablespoons mild olive oil or vegetable oil, and more.

Is Spinach and Mushroom Enchiladas suitable as vegetarian?

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

How do I store leftover Spinach and Mushroom Enchiladas?

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

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: 2 cups sauteed spinach and mushroom*; 2 cups roasted tomato salas with chipotle and habanero chiles *; chicken stock or water (to keep the dish vegetarian), if necessary; 2 to 4 tablespoons mild olive oil or vegetable oil; 8 corn tortillas, homemade or store bought; 1/4 cup Mexican crema; creme fraiche; or sour cream, thinned slightly with water; if necessary; for drizzling; 1/4 cup grated queso fresco or ricotta salata; 1/4 cup finely chopped white onion; 1/4 cup chopped cilantro; 1//4 cup mild olive oil or vegetable oil; 1 medium white onion, halved and thinly sliced lengthwise; 3/4 pound mixed or button mushrooms, trimmed and sliced; 1 to 2 fresh jalapeno chiles, thinly sliced; including seeds; 1/4 teaspoon fine salt or 1/2 teaspoon Kosher salt; 1 1/2 pounds spinach (2 large bunches), stems discarded; and leaves well rinsed and spun dry; Freshly squeezed lime juice to taste; 3 pounds tomatoes (about 10 medium); 2 chipotle mora chiles (purplish-red color), wiped clean and stemmed; 1/2 fresh habanero chile, stemmed; including seeds; 3 small garlic cloves, peeled; 1 teaspoon fine salt or 2 teaspoons Kosher salt; 1/2 teaspoon sugar; 1/4 cup mild olive oil or vegetable oil; 1 medium white onion, thinly sliced; 1 (1/2-inch) piece canela (Mexican cinnamon) or 1/8 teaspoon ground cinnamon; 1 cup water

Try this homemade Spinach and Mushroom Enchiladas recipe the whole family will love. Made with mushroom, tomato salas, chicken and olive oil. Easy step-…

This Spinach and Mushroom Enchiladas relies on simple, everyday ingredients such as finely chopped white onion, chopped cilantro, tomatoes (about 10 medium) and small garlic cloves, peeled. It comes together quickly and makes 4 servings, at about 1346 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Vegetarian

1346

kcal

Calories

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

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Spinach and Mushroom Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

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Frequently Asked Questions