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