Spinach And Mushroom Enchiladas With Cilantro Cream Sauce Recipe

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.

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 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.

Spinach And Mushroom Enchiladas With Cilantro Cream Sauce

How did you like this recipe?

Frequently Asked Questions