Spicy Spinach Mushroom Enchiladas
"This is an easy take on classic enchiladas, using diced mushrooms and spinach as a filling."
photo by Rita1652
- Ready In:
- 50mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 2 portabella mushroom caps, diced
- 2 large white mushrooms, diced
- 4 cups fresh spinach, chopped
- 1 medium onion, diced
- 1⁄2 teaspoon cumin
- 1⁄2 teaspoon garlic powder
- salt, to taste
- crushed red pepper flakes, to taste
- 2 cups red enchilada sauce
- 3 cups reduced-fat cheddar cheese
- 12 corn tortillas
directions
- Preheat oven to 350 degrees.
- Spray a large skillet with nonstick cooking spray and heat over medium heat.
- Add onions, cumin, garlic powder, salt, and crushed red pepper, and saute until onions are clear and soft, stirring frequently.
- Add mushrooms and stir to combine. Cook over medium-low heat until mushrooms are cooked through, stirring occasionally.
- Add spinach and 1/2 cup enchilada sauce. Cover, reduce heat to low and cook until spinach is wilted. Remove from heat.
- Stir in 1 cup cheese to spinach and mushroom mixture. Roll up 1/2 cup of mixture in each corn tortilla and place each enchilada seam-down in ungreased 9x13 pan.
- Pour remaining enchilada sauce evenly over the enchiladas. Top with remaining cheese.
- Bake uncovered at 350 degrees for 15-20 minutes.
- Serve with sour cream and salsa.
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Reviews
-
Yum! Sorry I didn`t realize the review was not posted. Good and easy! I did use fresh garlic not powder. Used only button mushrooms and baby spinach. Thanks. -
Absolutely delicious. The only thing I did differently was use a tablespoon of olive oil to saute the onions and mushrooms in, because I think olive oil makes everything taste better. I also diced some avocados to go with the sour cream instead of salsa. Thanks for the great recipe. -
I made this as directed and we didn't like the taste. I'm not really sure why. I served it with Mexican Rice and roasted corn. Thank you for your recipe. I'm sorry that this didn't work out for me as well as it does for you.
Tweaks
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Absolutely delicious. The only thing I did differently was use a tablespoon of olive oil to saute the onions and mushrooms in, because I think olive oil makes everything taste better. I also diced some avocados to go with the sour cream instead of salsa. Thanks for the great recipe.
RECIPE SUBMITTED BY
My name is Stephanie, and I'm keenly interested in food and the science (yes, science!) of cooking. I'm an avid Alton Brown fan, and I take a similar scientific approach to the food I eat. I'm a former successful Atkins dieter who just recently went vegetarian and I'm having to relearn how to cook.
My passion for cooking is second only to my passion for music in any and most forms. Some examples: Arcade Fire, Bright Eyes, Cat Power, Death Cab for Cutie, Elliott Smith, Franz Ferdinand, Gnarls Barkley (just A-G, to name a few).
Favorite cookbook of the moment: "I Like Food, Food Tastes Good: In the Kitchen with Your Favorite Bands" by Kara Zuaro.
All-time favorite: Better Homes and Gardens New Cookbook. My grandma had one, my mom has one (and grandma's copy!), and I have one. Great format, simplicity, ease of use, can't beat it.
Next cookbook acquisition will be a good metric cookbook. I already convert to metric in my head as I cook, but you lose something in the translation.
