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

Servings: persons

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

1
Heat the oil in a large heavy skillet over high heat until it is almost smoking.
2
Add the onion, mushrooms and chiles, and cook, stirring frequently, until the mushrooms and onion are softened and any liquid the mushrooms have given off has evaporated, 5 to 8 minutes.
3
Add the salt, and add the spinach by the handful, stirring or tossing to wilt it until it all fits in the skillet.
4
Then cover and cook until all the spinach is just wilted, about 1 minute.
5
Season to taste with lime juice and additional salt.
6
This dish keeps in the refrigerator for up to two days.

1346

kcal

Calories

Fat

112

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 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.

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

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