Get ready to tantalize your taste buds with a delightful twist on a classic Mexican dish! Our Fresh Spinach and Mushroom Enchiladas are not just a feast for the eyes but also a wholesome, mouthwatering experience that will have you coming back for seconds. Imagine warm corn tortillas filled with a savory blend of sautéed mushrooms, fresh spinach, and gooey cheese, all smothered in rich enchilada sauce. Perfect for a cozy family dinner or impressing guests at your next gathering, this recipe is a must-try. With just 45 minutes from prep to plate, you’ll be savoring every delicious bite in no time—let’s dive into the details!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 8 corn tortillas
- 2 cups fresh spinach, chopped
- 1 cup mushrooms, sliced
- 1 cup shredded cheese
- 1 cup enchilada sauce
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Prepare a 9x13 inch baking dish by lightly greasing it with cooking spray or olive oil.
- Heat olive oil in a large skillet over medium heat. Add diced onions and sauté until they become translucent and slightly golden, about 3-4 minutes.
- Add minced garlic to the skillet and cook for an additional 30 seconds until fragrant, being careful not to burn the garlic.
- Add sliced mushrooms to the skillet and cook for 5-6 minutes until they release their moisture and become tender. Season with salt and pepper.
- Add chopped spinach to the skillet and cook until it wilts completely, about 2-3 minutes. Remove from heat and let the mixture cool slightly.
- Warm the corn tortillas in the microwave or on a griddle to make them more pliable and prevent cracking.
- Spread a thin layer of enchilada sauce on the bottom of the prepared baking dish.
- Fill each tortilla with the spinach and mushroom mixture, sprinkle with shredded cheese, and roll tightly.
- Place the rolled enchiladas seam-side down in the baking dish, arranging them closely together.
- Pour the remaining enchilada sauce over the top of the enchiladas, ensuring they are well-covered.
- Sprinkle the remaining cheese over the top of the enchiladas.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the edges are slightly crispy.
- Remove from the oven and let rest for 5 minutes before serving. Garnish with fresh cilantro or green onions if desired.
Tips
- Prep Ahead: To save time, you can prepare the spinach and mushroom filling a day in advance and store it in the refrigerator. Just warm it up before filling the tortillas.
- Tortilla Trick: Warming the corn tortillas in the microwave or on a griddle makes them more pliable and prevents cracking when you roll them.
- Customize Your Cheese: Feel free to mix and match your favorite cheeses! Monterey Jack, cheddar, or even a spicy pepper jack can add a unique flavor profile to your enchiladas.
- Add More Veggies: For an extra nutritional boost, consider adding other vegetables to the filling, such as bell peppers or zucchini.
- Make It Spicy: If you love heat, add some diced jalapeños to the filling or drizzle a spicy sauce over the top before serving.
- Garnish with Freshness: Enhance the flavors by garnishing your enchiladas with fresh cilantro, green onions, or a dollop of sour cream or guacamole.
- Perfectly Baked: Keep an eye on your enchiladas while they bake. You want them to be bubbly and golden, but not overcooked. Let them rest for a few minutes before serving for the best texture.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 30g
Protein: 12g
Fat: 14g
Saturated Fat: 6g
Cholesterol: 25mg
