Zesty Spinach and Mushroom Enchiladas Recipe

Name: Zesty Spinach and Mushroom Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon butter; 1 cup green onion, chopped; 3 garlic cloves, minced; 2 frozen chopped spinach, thawed, drained and squeezed dry; 2 cups sliced mushrooms; ¼ teaspoon ground coriander; ¼ teaspoon ground cumin; ½ teaspoon chili powder; salt and pepper, to taste; 1 cup ricotta cheese; 12 sour cream; 2 cups monterey jack cheese, shredded; 20 corn tortillas; 1 (19 ounce) can enchilada sauce (we spike this with a little coriander, cumin, and chili powder, too); 0.5 (16 ounce) jar salsa

Servings: persons

1 tablespoon butter
1 cup green onion, chopped
3 garlic cloves, minced
2 frozen chopped spinach, thawed, drained and squeezed dry
2 cups sliced mushrooms
¼ teaspoon ground coriander
¼ teaspoon ground cumin
½ teaspoon chili powder
salt and pepper, to taste
1 cup ricotta cheese
12 sour cream
2 cups monterey jack cheese, shredded
20 corn tortillas
1 (19 ounce) can enchilada sauce (we spike this with a little coriander, cumin, and chili powder, too)
0.5 (16 ounce) jar salsa

1
["Preheat oven to 375 degrees.", "Melt butter in a saucepan over medium heat.", "Add the garlic and green onion and saute for a few minutes until fragrant but not brown.", "Stir in the spinach, mushrooms, and spices and saute about five more minutes.", "Remove saucepan from heat and stir in the ricotta cheese, sour cream, and half the Monterrey Jack cheese.", "In a skillet over medium heat, warm tortillas one at a time until flexible, about 15 seconds.", "Spoon about 1/4 cup of the spinach mixture onto the center of each tortilla.", "Roll up and place seam-side-down in a 9x13"" baking dish that's been sprayed with a little cooking spray.", "Pour enchilada sauce over the top, garnish each roll with salsa, and sprinkle with the other half of the Monterrey Jack cheese.", "Bake, uncovered, for 15 to 20 minutes until sauce is bubbling and cheese is slightly browned around the edges."]

1996

kcal

Calories

142

Fat

142

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 15 ingredients. The key ingredients include: 1 tablespoon butter, 1 cup green onion, chopped, 3 garlic cloves, minced, 2 frozen chopped spinach, thawed, drained and squeezed dry, and more.

Yes, Zesty 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.

That's it — enjoy your meal!

Zesty Spinach and Mushroom Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions