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Spinach Veggie Mushroom Enchiladas in Sour Cream Sauce

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“This recipe was created using Knorr's Vegetable Recipe Mix and is very low fat. Do not top the enchiladas with the sour cream sauce and 1/2 cup of cheese until ready to serve, as sour cream can curdle when over-cooked.”

Ingredients Nutrition


  1. Cook the spinach in 2 cups of water with the soup mix for 20 minutes.
  2. Drain spinach and let cool.
  3. Saute mushrooms, scallions and garlic in the olive oil over a medium heat in a large skillet.
  4. Using paper towels, squeeze all the moisture from the spinach.
  5. Heat the oven broiler.
  6. Blend together the spinach, mushrooms, garlic, scallions, cream cheese, cojita or feta, salt, pepper, Tabasco, and 1/2 cup of the Mexican cheese blend in the skillet and heat it on low.
  7. Pour the salsa on the bottom of a 9x12 rectangular glass or aluminum pan and spread it around.
  8. Using another skillet, heat the tortillas until soft, then spread 1/3 cup of the spinach mixture in the center of a warm tortilla, roll it up, and place it seam side down in the pan.
  9. Repeat process until all the tortillas are rolled.
  10. Mix the milk with the sour cream and chiles and spread it over the enchiladas.
  11. Top the enchiladas with the rest of the cheese, and sprinkle on some chile powder.
  12. Place pan under the broiler, leaving the oven door open.
  13. When the cheese is melted, remove the pan.
  14. Serve on plates immediately.

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