Get ready to embark on a mouthwatering culinary journey that will transform your dinner routine from ordinary to extraordinary! These Spinach and Mushroom Enchiladas in Red Chili Sauce are not just a meal, they're a flavor explosion that combines the earthy richness of mushrooms, the vibrant freshness of spinach, and the bold kick of red chili sauce. Whether you're a Mexican cuisine enthusiast or simply looking to impress your family and friends with a show-stopping dish, these enchiladas are about to become your new obsession.
Prep Time: 25 mins
Cook Time: 30 mins
Total Time: 55 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 8 corn tortillas
- 2 cups spinach, chopped
- 1 cup mushrooms, sliced
- 1 cup red chili sauce
- 1 cup cheese, shredded
- 1 onion, diced
- 2 cloves garlic, minced
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
- Preheat the oven to 375°F (190°C). Prepare a 9x13 inch baking dish by lightly greasing it with olive oil.
- Heat olive oil in a large skillet over medium heat. Add diced onions and minced garlic, sautéing until the onions become translucent and fragrant, about 3-4 minutes.
- Add sliced mushrooms to the skillet and cook until they release their moisture and become golden brown, approximately 5-6 minutes.
- Stir in chopped spinach and cook until it wilts completely. Season the mixture with salt and pepper to taste. Remove from heat and let cool slightly.
- Warm the corn tortillas in the microwave or on a griddle to make them pliable. This prevents cracking when rolling.
- Pour a thin layer of red chili sauce on the bottom of the prepared baking dish to prevent sticking.
- Fill each tortilla with the spinach and mushroom mixture, sprinkle with shredded cheese, and roll tightly. Place seam-side down in the baking dish.
- Pour the remaining red chili sauce over the enchiladas, ensuring they are fully covered. Sprinkle the remaining cheese on top.
- 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 additional fresh herbs or sour cream if desired.
Tips
- Tortilla Technique: Always warm your tortillas before rolling to prevent cracking. You can use a microwave, griddle, or quickly pass them over an open flame.
- Cheese Selection: While the recipe calls for shredded cheese, experiment with different varieties like Monterey Jack, queso fresco, or a blend for added depth of flavor.
- Make-Ahead Magic: Prepare the filling and sauce in advance to cut down on day-of cooking time. The filling can be refrigerated for up to 2 days.
- Sauce Secret: If you're short on time, use a high-quality store-bought red chili sauce, but homemade always tastes better!
- Vegetable Variations: Feel free to add other vegetables like bell peppers or zucchini to the filling for extra nutrition and flavor.
- Serving Suggestion: Garnish with fresh cilantro, a dollop of sour cream, or a sprinkle of green onions to elevate the presentation.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 15g
Fat: 16g
Saturated Fat: 7g
Cholesterol: 30mg
