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    You are in: Home / Recipes / Spinach and Mushroom Enchiladas With Cilantro Cream Sauce Recipe
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    Spinach and Mushroom Enchiladas With Cilantro Cream Sauce

    Spinach and Mushroom Enchiladas With Cilantro Cream Sauce. Photo by sugrmag78

    1/5 Photos of Spinach and Mushroom Enchiladas With Cilantro Cream Sauce

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    Mama's Kitchen (Hope)'s Note:

    I LOVE these spinach enchiladas. They are just like the ones served at one of my fave restaurants! If you like spinach, you will love these. If you don't like spinach- you will probably find that this recipe changes your mind. (Altered recipe after reviews regarding the saltiness and amount of sauce. I have not had that problem, but do not want anyone to have a bad result. Please do try this and enjoy it.)

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    1. 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. 2
      Remove half of the mushroom mixture and set aside, reserving for the sauce.
    3. 3
      Add wine and cook for 2 minutes more.
    4. 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. 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. 6
      Preheat oven to 350°F
    7. 7
      Wrap tortillas in paper towels and heat in microwave for a minute or so just to soften them.
    8. 8
      Divide filling evenly among the warm tortillas, fill and roll and place them seam side down in a greased 9x13 pan.
    9. 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.

    Ratings & Reviews:

    • on February 01, 2011


      These were so good! The only things I changed in the recipe was replacing the wine with vegetable broth. For the sauce I left out the lime juice, but did add 6 jalapeno slices that I chopped and added... they gave the right amount of light spicy taste. I also ran the sauce through the blender so it was not so lumpy. Next time I want more sauce. I would have liked to have at least 1 cup more next time.

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    • on April 15, 2012


      Absolutely delicious!!!! These are my favorite homemade enchiladas. I added cheese inside the enchiladas and the second time I made them I added some leftover rotisserie chicken. Will definitely use the chicken again. For the sauce I used the wine and 3/4 C chicken broth instead of bullion and water. I added a little cheese to the sauce as well. Only used a couple of dashes of the Lawry's Season Salt and added the cilantro at the end of the sauce so it wouldn't lose its flavor. I also added a little extra sour cream. This is one of my family's favorites!

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    • on September 24, 2008


      Loved this recipe! Definitely restaurant quality. I used frozen spinach and squeezed it dry. Had a little leftover cilantro cream sauce, so I stirred it into canned black beans and even my bean-hating husband gobbled those up (and they were even better the next day with brown rice stirred in). I love having a meatless entree that my family will actually eat. Thanks for posting!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (39)


    Nutritional Facts for Spinach and Mushroom Enchiladas With Cilantro Cream Sauce

    Serving Size: 1 (321 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 357.0
    Calories from Fat 180
    Total Fat 20.0 g
    Saturated Fat 11.3 g
    Cholesterol 50.2 mg
    Sodium 515.1 mg
    Total Carbohydrate 31.3 g
    Dietary Fiber 5.6 g
    Sugars 4.6 g
    Protein 15.3 g

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