Spinach And Mushroom Enchiladas With Cilantro Cream

Name: Spinach And Mushroom Enchiladas With Cilantro Cream Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 corn tortillas or 12 flour tortillas; 1 1/2 cups monterey jack cheese, shredded; 1 tablespoon butter; 1 small onion, minced; 2 garlic cloves, minced; 1 lb mushroom, chopped; 1/4 cup white wine; 12 ounces fresh spinach, washed, drained and coarsely chopped; Sauce; 1/4 cup lime juice or 1/4 cup wine; 3/4 cup water; season salt, to taste (reduced to 1 t from 1 T and it was still considered salty please adjust to your taste or leave out a) (optional); 1 tablespoon chicken bouillon granule; 1 tablespoon garlic powder; 1/2 cup cilantro, chopped, use the amount that suits your taste; 1 cup sour cream

Servings: persons

12 corn tortillas or 12 flour tortillas
1 1/2 cups monterey jack cheese, shredded
1 tablespoon butter
1 small onion, minced
2 garlic cloves, minced
1 lb mushroom, chopped
1/4 cup white wine
12 ounces fresh spinach, washed, drained and coarsely chopped
Sauce
1/4 cup lime juice or 1/4 cup wine
3/4 cup water
season salt, to taste (reduced to 1 t from 1 T and it was still considered salty please adjust to your taste or leave out a) (optional)
1 tablespoon chicken bouillon granule
1 tablespoon garlic powder
1/2 cup cilantro, chopped, use the amount that suits your taste
1 cup sour cream

1
Filling: Heat butter in a large skillet over medium heat and saute onions, garlic and mushrooms until soft and liquid has evaporated, about 5 to 7 minutes.
2
Remove half of the mushroom mixture and set aside, reserving for the sauce.
3
Add wine and cook for 2 minutes more.
4
Add spinach and cook until spinach is wilted and liquid has evaporated. Taste and add salt or season salt to taste IF NEEDED.
5
Sauce: In a small sauce pan combine water, wine/juice, seasoned salt, chicken bouillon and garlic powder. Stir to dissolve before adding reserved mushroom mixture, sour cream and cilantro. Reduce heat to simmer until sauce just begins to thicken.
6
Preheat oven to 350u00b0F
7
Wrap tortillas in paper towels and heat in microwave for a minute or so just to soften them.
8
Divide filling evenly among the warm tortillas, fill and roll and place them seam side down in a greased 9x13 pan.
9
Pour sauce over enchiladas, top with shredded cheese and bake 10-15 minutes- just until cheese is melted- browned if you like- and the entire dish has heated through.

1551

kcal

Calories

Fat

260

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 12 corn tortillas or 12 flour tortillas, 1 1/2 cups monterey jack cheese, shredded, 1 tablespoon butter, 1 small onion, minced, and more.

Yes, Spinach And Mushroom Enchiladas With Cilantro Cream Sauce 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.

That's it — enjoy your meal!

Spinach And Mushroom Enchiladas With Cilantro Cream Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions