Prep 30 mins
Cook 20 mins
This is an easy take on classic enchiladas, using diced mushrooms and spinach as a filling.
- 2 portabella mushroom caps, diced
- 2 large white mushrooms, diced
- 4 cups fresh spinach, chopped
- 1 medium onion, diced
- 1⁄2 teaspoon cumin
- 1⁄2 teaspoon garlic powder
- salt, to taste
- crushed red pepper flakes, to taste
- 2 cups red enchilada sauce
- 3 cups reduced-fat cheddar cheese
- 12 corn tortillas
- Preheat oven to 350 degrees.
- Spray a large skillet with nonstick cooking spray and heat over medium heat.
- Add onions, cumin, garlic powder, salt, and crushed red pepper, and saute until onions are clear and soft, stirring frequently.
- Add mushrooms and stir to combine. Cook over medium-low heat until mushrooms are cooked through, stirring occasionally.
- Add spinach and 1/2 cup enchilada sauce. Cover, reduce heat to low and cook until spinach is wilted. Remove from heat.
- Stir in 1 cup cheese to spinach and mushroom mixture. Roll up 1/2 cup of mixture in each corn tortilla and place each enchilada seam-down in ungreased 9x13 pan.
- Pour remaining enchilada sauce evenly over the enchiladas. Top with remaining cheese.
- Bake uncovered at 350 degrees for 15-20 minutes.
- Serve with sour cream and salsa.
I made this as directed and we didn't like the taste. I'm not really sure why. I served it with Mexican Rice and roasted corn. Thank you for your recipe. I'm sorry that this didn't work out for me as well as it does for you.
Yum! Sorry I didn`t realize the review was not posted. Good and easy! I did use fresh garlic not powder. Used only button mushrooms and baby spinach. Thanks.
Absolutely delicious. The only thing I did differently was use a tablespoon of olive oil to saute the onions and mushrooms in, because I think olive oil makes everything taste better. I also diced some avocados to go with the sour cream instead of salsa. Thanks for the great recipe.