Zesty Spinach and Mushroom Enchiladas
- Ready In:
- 40mins
- Ingredients:
- 15
- Serves:
-
6
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
- 1⁄4 teaspoon ground coriander
- 1⁄4 teaspoon ground cumin
- 1⁄2 teaspoon chili powder
- salt and pepper, to taste
- 1 cup ricotta cheese
- 1⁄2 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
directions
- 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.
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RECIPE SUBMITTED BY
I love food and cooking, especially discovering new recipes here and trying them out. I also have a handful of my own recipes posted; try one out and let me know how it turns out!