Mushroom and Spinach Enchiladas is the perfect comforting meal for busy weeknights! This dish combines tender mushrooms, fresh spinach, hearty tortillas, and zesty cheese for a flavor-packed casserole that the whole family will love. It’s simple to prepare, making it a go-to recipe when you need something quick, filling, and delicious!
Table of Contents
- Mushroom and Spinach Enchiladas Recipe
- Ingredients for Mushroom and Spinach Enchiladas
- How to Make Mushroom and Spinach Enchiladas
- Tips for Making Mushroom and Spinach Enchiladas
- Make-Ahead Instructions
- Storing Leftovers
- Freezing
- Reheating
- Serving Suggestions
- FAQs
- Try these Mushroom and Spinach Enchiladas related recipes next!
- Easy Vegetable Enchiladas Recipe
- Creamy Spinach Enchiladas
- Vegetarian Black Bean Enchiladas
- Cheesy Chicken Enchiladas
Mushroom and Spinach Enchiladas Recipe
- Perfect for Busy Weeknights: This enchilada recipe is great for those busy nights when you want a hot meal but you don’t have much time to prepare. It’s a one-pot meal that can be assembled in under 30 minutes.
- Rich and Flavorful: The combination of sautéed mushrooms and fresh spinach wrapped in corn tortillas and drenched in a homemade enchilada sauce creates a delicious taste that is both comforting and nutritious!
Ingredients for Mushroom and Spinach Enchiladas
- Olive Oil: Used for sautéing the mushrooms and spinach. You can also use vegetable oil or butter as a substitute.
- Mushrooms: Fresh sliced mushrooms form the flavorful base of the filling. Cremini or button mushrooms are ideal for this recipe.
- Fresh Spinach: Adds a nutritional boost and a fresh flavor. You can use baby spinach or regular spinach—just make sure to wash and chop it before using.
- Tortillas: Corn or flour tortillas work best for enchiladas. Corn tortillas are gluten-free and traditional.
- Enchilada Sauce: A punchy sauce that adds moisture and flavor. You can use store-bought or homemade enchilada sauce.
- Shredded Cheese: A melty topping that makes these enchiladas irresistible. Use a blend of cheddar and mozzarella for a gooey finish.
How to Make Mushroom and Spinach Enchiladas
- Preheat your oven to 375°F (190°C) and grease a baking dish with cooking spray.
- In a large skillet over medium heat, heat olive oil. Add the sliced mushrooms and sauté for about 5 minutes, or until soft.
- Add the fresh spinach and cook for an additional 2-3 minutes until wilted. Remove the skillet from heat and set aside.
- In a separate bowl, mix the sautéed mushrooms and spinach with half of the cheese.
- Fill each tortilla with the mushroom and spinach mixture, roll them up tightly, and place them seam-side down in the prepared baking dish.
- Pour the enchilada sauce over the top of the rolled enchiladas, ensuring they are evenly covered.
- Sprinkle the remaining cheese on top of the sauce.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden brown.
- Let the enchiladas cool for a few minutes before serving. Enjoy!
Tips for Making Mushroom and Spinach Enchiladas
- Use Fresh Ingredients: Fresh mushrooms and spinach will yield the best flavor and texture in these enchiladas.
- Customize Your Filling: Consider adding other vegetables like bell peppers, zucchini, or even beans for additional flavor and nutrition.
- Cheese Options: If desired, substitute the cheese with a dairy-free alternative for a vegan option.
Make-Ahead Instructions
- Assemble the enchiladas (without baking) and store them covered in the refrigerator for up to 24 hours.
- When ready to bake, just pour the sauce and cheese on top and bake as instructed.
Storing Leftovers
Leftover enchiladas can be stored in an airtight container in the fridge for 3-4 days. Make sure to allow them to cool completely before refrigerating.
Freezing Mushroom and Spinach Enchiladas
- For longer storage, these enchiladas can be frozen before baking. Wrap each enchilada tightly in plastic wrap and place in a freezer-safe container.
- They can be stored in the freezer for up to 3 months. Just thaw overnight in the fridge before baking.
Reheating Mushroom and Spinach Enchiladas
- To reheat, place the enchiladas in a microwave-safe dish, cover with a damp paper towel, and heat for 2-3 minutes until warm.
- If reheating in the oven, preheat to 350°F (180°C) and cover with foil to prevent drying out. Heat for 15-20 minutes.
Serving Suggestions
- Mexican Rice – A perfect side to complement the enchiladas.
- Guacamole – Fantastic for dipping or topping.
- Sour Cream – Adds a creamy texture on the side for serving.
FAQs
Can I use different types of cheese?
Absolutely! Feel free to experiment with different types of cheese, such as Monterey Jack or Pepper Jack for a spicier kick.
Are these enchiladas gluten-free?
If you use corn tortillas and check the enchilada sauce for gluten-free ingredients, yes, they can be gluten-free!
Can I make these enchiladas vegan?
Yes, you can use vegan cheese and skip the sour cream or use a plant-based option!
How can I add more protein?
Add beans such as black beans or pinto beans to the filling mixture for extra protein.
Can I use frozen spinach?
Yes, just make sure to thaw and thoroughly drain the spinach before using to avoid excess moisture in the enchiladas.
Try these recipes next!
Easy Vegetable Enchiladas Recipe
Creamy Spinach Enchiladas
Vegetarian Black Bean Enchiladas
Cheesy Chicken Enchiladas
Mushroom and Spinach Enchiladas
- Total Time: 40 minutes
- Yield: 4 servings
Description
Mouthwatering Mushroom and Spinach Enchiladas filled with savory mushrooms and wilted spinach, topped with gooey cheese and enchilada sauce.
Ingredients
- Olive Oil: Used for sautéing the mushrooms and spinach. You can also use vegetable oil or butter as a substitute.
- Mushrooms: Fresh sliced mushrooms form the flavorful base of the filling. Cremini or button mushrooms are ideal for this recipe.
- Fresh Spinach: Adds a nutritional boost and a fresh flavor. You can use baby spinach or regular spinach—just make sure to wash and chop it before using.
- Tortillas: Corn or flour tortillas work best for enchiladas. Corn tortillas are gluten-free and traditional.
- Enchilada Sauce: A punchy sauce that adds moisture and flavor. You can use store-bought or homemade enchilada sauce.
- Shredded Cheese: A melty topping that makes these enchiladas irresistible. Use a blend of cheddar and mozzarella for a gooey finish.
Instructions
- Preheat your oven to 375°F (190°C) and grease a baking dish with cooking spray.
- In a large skillet over medium heat, heat olive oil. Add the sliced mushrooms and sauté for about 5 minutes, or until soft.
- Add the fresh spinach and cook for an additional 2-3 minutes until wilted. Remove the skillet from heat and set aside.
- In a separate bowl, mix the sautéed mushrooms and spinach with half of the cheese.
- Fill each tortilla with the mushroom and spinach mixture, roll them up tightly, and place them seam-side down in the prepared baking dish.
- Pour the enchilada sauce over the top of the rolled enchiladas, ensuring they are evenly covered.
- Sprinkle the remaining cheese on top of the sauce.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden brown.
- Let the enchiladas cool for a few minutes before serving. Enjoy!
Notes
- Fresh ingredients make all the difference in flavor and texture.
- Feel free to customize your filling with additional vegetables or proteins.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 280
- Sugar: 3g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 20mg
Keywords: enchiladas, mushroom, spinach
