Spinach Mushroom Enchiladas Recipe

Name: Spinach Mushroom Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound baby portobello mushrooms, chopped; 1 small onion, finely chopped; 2 tablespoons butter; 3 garlic cloves, minced; 1/4 cup white wine or chicken broth; 12 ounces chopped fresh spinach, coarsely chopped; 1/2 teaspoon seasoned salt, divided; 3/4 cup water; 1/4 cup lime juice; 1 tablespoon chicken bouillon granules; 1 tablespoon garlic powder; 1-1/2 cups sour cream; 1/2 cup minced fresh cilantro; 12 corn tortillas (6 inches), warmed; 1-1/2 cups shredded Monterey Jack cheese; Crushed red pepper flakes, optional

Servings: persons

1 pound baby portobello mushrooms, chopped
1 small onion, finely chopped
2 tablespoons butter
3 garlic cloves, minced
1/4 cup white wine or chicken broth
12 ounces chopped fresh spinach, coarsely chopped
1/2 teaspoon seasoned salt, divided
3/4 cup water
1/4 cup lime juice
1 tablespoon chicken bouillon granules
1 tablespoon garlic powder
1-1/2 cups sour cream
1/2 cup minced fresh cilantro
12 corn tortillas (6 inches), warmed
1-1/2 cups shredded Monterey Jack cheese
Crushed red pepper flakes, optional

1
In a large skillet, saute mushrooms and onion in butter until tender; add garlic, cook 1 minute longer. Set aside half of the mushroom mixture for sauce.
2
Add wine to remaining vegetables; cook and stir for 2 minutes. Add spinach and 1/4 teaspoon seasoned salt; cook until spinach is wilted and liquid is evaporated.
3
In a large saucepan, bring the water, lime juice, chicken bouillon, garlic powder and remaining seasoned salt to a boil, stirring to dissolve bouillon. Stir in the sour cream, cilantro and reserved mushroom mixture; heat through.
4
Place a scant 3 tablespoons spinach mixture down the center of each tortilla; roll up and place seam side down in a greased 13x9-in. baking dish. Spoon sauce over top; sprinkle with cheese. Bake, uncovered, at 350u00b0 for 14-18 minutes or until heated through. Sprinkle with pepper flakes if desired.

667

kcal

Calories

Fat

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.
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: 1 pound baby portobello mushrooms, chopped, 1 small onion, finely chopped, 2 tablespoons butter, 3 garlic cloves, minced, and more.

Yes, Spinach 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.

That's it — enjoy your meal!

Spinach Mushroom Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions