Spinach And Mushroom Enchiladas Recipes

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MUSHROOM SPINACH ENCHILADAS



Mushroom Spinach Enchiladas image

I made up these vegetarian enchiladas from some ingredients I wanted to use up in my refrigerator. I was amazed at how fantastic it turned out. Even my mother-in-law, who is an exceptional cook, asked for the recipe. -Patrisha Thompson, Sterling, Colorado

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 11

1/2 pound sliced fresh mushrooms
1 package (6 ounces) fresh baby spinach
2 green onions, chopped
1 tablespoon butter
2 garlic cloves, minced
2 cups shredded Colby-Monterey Jack cheese, divided
1 cup ricotta cheese
1/2 cup sour cream
1 can (10 ounces) green enchilada sauce
1 can (10 ounces) red enchilada sauce
12 corn tortillas (6 inches), warmed

Steps:

  • Place mushrooms in a food processor; cover and process until finely chopped. Transfer to a bowl. Place spinach in food processor; cover and process until finely chopped., In a large skillet, saute mushrooms and onions in butter until mushrooms are tender. Stir in spinach and garlic; cook until liquid has evaporated, about 5 minutes longer. Remove from the heat. Stir in 1-1/4 cups Colby-Monterey Jack cheese, ricotta and sour cream. , Combine enchilada sauces; spread 1/2 cup in a greased 13x9-in. baking dish. Place 1/4 cup mushroom mixture down the center of each tortilla. Roll up and place seam side down in baking dish. Pour remaining enchilada sauce over the top., Cover and bake at 375° until heated through, 20-25 minutes. Sprinkle with remaining cheese. Bake, uncovered, until cheese is melted, about 5 minutes longer. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 416 calories, Fat 23g fat (14g saturated fat), Cholesterol 68mg cholesterol, Sodium 924mg sodium, Carbohydrate 37g carbohydrate (5g sugars, Fiber 5g fiber), Protein 20g protein.

SPINACH MUSHROOM ENCHILADAS



Spinach Mushroom Enchiladas image

Lime, cilantro and Monterey Jack cheese lend Mexican flavors to this veggie-filled version of a real crowd-pleaser. -Evangeline Bradford, Erlanger, Kentucky

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 16

1 pound baby portobello mushrooms, quartered and sliced
1 small onion, finely chopped
2 tablespoons butter
3 garlic cloves, minced
1/4 cup white wine or chicken broth
12 ounces chopped fresh spinach, coarsely chopped
1/2 teaspoon seasoned salt, divided
3/4 cup water
1/4 cup lime juice
1 tablespoon chicken bouillon granules
1 tablespoon garlic powder
1-1/2 cups sour cream
1/2 cup minced fresh cilantro
12 corn tortillas (6 inches), warmed
1-1/2 cups shredded Monterey Jack cheese
Crushed red pepper flakes, optional

Steps:

  • In a large skillet, saute mushrooms and onion in butter until tender; add garlic, cook 1 minute longer. Set aside half of the mushroom mixture for sauce., Add wine to remaining vegetables; cook and stir for 2 minutes. Add spinach and 1/4 teaspoon seasoned salt; cook until spinach is wilted and liquid is evaporated., In a large saucepan, bring the water, lime juice, chicken bouillon, garlic powder and remaining seasoned salt to a boil, stirring to dissolve bouillon. Stir in the sour cream, cilantro and reserved mushroom mixture; heat through., Place a scant 3 tablespoons spinach mixture down the center of each tortilla; roll up and place seam side down in a greased 13x9-in. baking dish. Spoon sauce over top; sprinkle with cheese. Bake, uncovered, at 350° until heated through, 14-18 minutes. If desired, sprinkle with pepper flakes.

Nutrition Facts : Calories 427 calories, Fat 24g fat (15g saturated fat), Cholesterol 75mg cholesterol, Sodium 879mg sodium, Carbohydrate 36g carbohydrate (5g sugars, Fiber 5g fiber), Protein 16g protein.

SPINACH AND MUSHROOM ENCHILADAS WITH CILANTRO CREAM SAUCE



Spinach and Mushroom Enchiladas With Cilantro Cream Sauce image

I LOVE these spinach enchiladas. They are just like the ones served at one of my fave restaurants! If you like spinach, you will love these. If you don't like spinach- you will probably find that this recipe changes your mind. (Altered recipe after reviews regarding the saltiness and amount of sauce. I have not had that problem, but do not want anyone to have a bad result. Please do try this and enjoy it.)

Provided by Mamas Kitchen Hope

Categories     One Dish Meal

Time 35m

Yield 6 serving(s)

Number Of Ingredients 15

12 corn tortillas or 12 flour tortillas
1 1/2 cups monterey jack cheese, shredded
1 tablespoon butter
1 small onion, minced
2 garlic cloves, minced
1 lb mushroom, chopped
1/4 cup white wine
12 ounces fresh spinach, washed, drained and coarsely chopped
1/4 cup lime juice or 1/4 cup wine
3/4 cup water
season salt, to taste (reduced to 1 t from 1 T and it was still considered salty please adjust to your taste or leave out a) (optional)
1 tablespoon chicken bouillon granule
1 tablespoon garlic powder
1/2 cup cilantro, chopped, use the amount that suits your taste
1 cup sour cream

Steps:

  • Filling: Heat butter in a large skillet over medium heat and saute onions, garlic and mushrooms until soft and liquid has evaporated, about 5 to 7 minutes.
  • Remove half of the mushroom mixture and set aside, reserving for the sauce.
  • Add wine and cook for 2 minutes more.
  • Add spinach and cook until spinach is wilted and liquid has evaporated. Taste and add salt or season salt to taste IF NEEDED.
  • Sauce: In a small sauce pan combine water, wine/juice, seasoned salt, chicken bouillon and garlic powder. Stir to dissolve before adding reserved mushroom mixture, sour cream and cilantro. Reduce heat to simmer until sauce just begins to thicken.
  • Preheat oven to 350°F
  • Wrap tortillas in paper towels and heat in microwave for a minute or so just to soften them.
  • Divide filling evenly among the warm tortillas, fill and roll and place them seam side down in a greased 9x13 pan.
  • Pour sauce over enchiladas, top with shredded cheese and bake 10-15 minutes- just until cheese is melted- browned if you like- and the entire dish has heated through.

VEGETARIAN SPINACH AND MUSHROOM ENCHILADAS



Vegetarian Spinach and Mushroom Enchiladas image

Delicious meatless enchiladas. You can vary the amounts of cheese and cream sauce to make them as light or heavy as you like. I use 3 to 5 varieties of mushrooms. Various oyster varieties, buttons, and baby portobello.

Provided by Randy Tolleson

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h5m

Yield 10

Number Of Ingredients 12

3 tablespoons butter
1 pound mushrooms, cleaned and sliced
1 cup coarsely chopped onion
8 ounces fresh spinach - washed, stemmed, and coarsely chopped
salt and ground black pepper to taste
1 (10 ounce) can Mexican-style diced tomatoes with lime and cilantro (such as Rotel®), half drained
1 (8 ounce) package neufchatel cheese
1 (16 ounce) container sour cream, divided
½ teaspoon ground cumin
20 corn tortillas
1 pound shredded Monterey Jack cheese
1 (8 ounce) jar salsa, or as needed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
  • Heat a skillet over high heat. Add butter, mushrooms, and onion and cook until onions are translucent, 7 to 10 minutes. Add spinach and toss until wilted, about 3 minutes more. Season with salt and pepper. Remove from heat and set aside.
  • Heat a small saucepan over medium heat. Add diced tomatoes, neufchatel cheese, 8 ounces sour cream, and cumin. Stir until thoroughly mixed, about 1 minute, and remove from heat.
  • Place tortillas between 2 paper towels and heat in a microwave oven until warm, 30 seconds to 1 minute.
  • Scoop about 2 tablespoons spinach mixture, 1 tablespoon cream mixture, and 1 to 2 tablespoons shredded Monterey Jack cheese into a tortilla. Roll up and place seam-side down in the prepared baking dish. Repeat with remaining tortillas. Spread any remaining cream mixture on top of enchiladas. Sprinkle any remaining Monterey Jack cheese on top. Cover.
  • Bake in the preheated oven until heated through, about 20 minutes.
  • Garnish individual servings with remaining sour cream and salsa.

Nutrition Facts : Calories 500.9 calories, Carbohydrate 32.4 g, Cholesterol 86.6 mg, Fat 33.8 g, Fiber 5.1 g, Protein 20.6 g, SaturatedFat 20.4 g, Sodium 687.7 mg, Sugar 3.2 g

SPINACH MUSHROOM CASHEW ENCHILADAS



Spinach Mushroom Cashew Enchiladas image

Coarsely chopped and well-seasoned mushrooms and cashews make the perfect vegetarian ground meat substitute in this hearty and savory casserole. To cut down on time, use your favorite store-bought salsa. You can even assemble the dish in advance then bake it just before serving, for an easy weeknight dinner. Like the mushroom "meat" filling? Double that part of the recipe and freeze it to use for other easy vegetarian dishes like tacos, sloppy joes or pasta!

Provided by Alejandra Ramos

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 18

Vegetable oil or nonstick cooking spray, for greasing
1/2 pound button mushrooms
1 cup roasted or raw cashews (you can substitute walnuts, pecans, almonds or mixed nuts)
3 tablespoons extra-virgin olive oil
Kosher salt
1 large onion
3 cloves garlic
1 tablespoon chili powder
2 teaspoons smoked Spanish paprika
2 teaspoons ground cumin
1 tablespoon dried oregano
1/4 cup tomato paste
One 10-ounce box frozen chopped spinach, thawed
1 1/2 cups sour cream
1 1/2 cups shredded mozzarella
One 14- to 16-ounce jar salsa verde
8 corn or flour tortillas (8 to 10 inches)
1/4 cup chopped cilantro, for garnish

Steps:

  • Preheat the oven to 350 degrees F. Grease a 9-inch square or 9-by-13-inch baking pan with vegetable oil or cooking spray.
  • Combine the mushrooms and cashews in a food processor and pulse until coarsely chopped.
  • Heat the olive oil in a large deep skillet over medium heat. Add the chopped mushrooms and cashews and season with 1/2 teaspoon salt. Cook, stirring occasionally, until the mushrooms cook down and reduce, about 5 minutes.
  • While the mushrooms cook, combine the onion and garlic in the food processor bowl (no need to rinse it out first) and pulse until coarsely chopped. Transfer to the skillet with the mushrooms. Add all of the spices and tomato paste and stir to combine. Continue to cook until the liquid has evaporated and the mixture has thickened and reduced, 5 to 10 minutes. Add the spinach and cook 3 minutes. Remove from the heat and stir in 1 cup of the sour cream and 1 cup of the mozzarella. Set aside.
  • Place about 1/2 cup of the salsa verde in the baking pan and spread to coat the bottom in a thin layer. Working with 1 tortilla at a time, place a generous spoonful of the filling down the center of the tortilla. Roll it closed and place seam-side down in the baking pan. Repeat with the remaining tortillas and filling, using as much filling as possible in each tortilla. (If using a square pan, you may need to cut one of the tortillas in half to fill the space.)
  • Pour the remaining salsa verde over the filled baking pan, tilting to spread the salsa evenly. Sprinkle the top with the remaining 1/2 cup mozzarella.
  • Bake until bubbling, the cheese is melted and slightly golden and the tortilla edges are toasted, about 30 minutes.
  • Let cool in the pan for 15 minutes, then serve topped with dollops of the remaining sour cream and sprinkled with the cilantro.

SPINACH AND MUSHROOM ENCHILADAS



SPINACH AND MUSHROOM ENCHILADAS image

Categories     Vegetable     Dinner

Number Of Ingredients 20

1 1/2 cups water
8 ounces tomato sauce, no salt-added or low sodium
2 tablespoons chili powder, or to taste
2 teaspoons cumin, divided
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 cup Chia Seed Gel (1 cup water and 6 Tablespoons Chia seeds shake for 15 seconds and let rest for 2-3 minutes)
3 medium yellow onions, chopped, divided
3 cloves garlic cloves, chopped, divided
2 tablespoons chopped fresh cilantro
1 teaspoon dried oregano
5 cups sliced mushrooms (button, cremini, baby bella), sliced
8 cups baby spinach
1 cup unsweetened soy, hemp or almond milk
2 tablespoons corn starch
1/4 teaspoon red cayenne pepper, or to taste
1/2 teaspoon spicy papriika, or to taste
2 tablespoons fresh lime juice
8 each whole grain tortillas
1/2 cup grated non dairy cheese, cheddar & pepper jack flavor, if desired

Steps:

  • For the Enchilada Sauce: Add water, tomato sauce, chili powder, 1 teaspoon of the cumin, onion powder and garlic powder to a skillet, bring to a boil, reduce heat and simmer for 2 minutes. Add chia seed gel and stir until smooth. Continue cooking over medium heat for 5 minutes or until thickened slightly. Add 1 cup of the chopped onion, 1 teaspoon of the chopped garlic, cilantro and oregano. Simmer for 10 minutes. For the Filling: Preheat the oven to 375 degrees F. Heat 2 tablespoons of water in a large saute pan over medium heat. Add remaining onions and garlic and cook until the onions are soft, about 4 minutes. Add the mushrooms and cook until they are soft, about 6 minutes, adding more water if needed. Add the spinach and cook until it is wilted and warm. Whisk together the milk and cornstarch. Add the milk mixture to pan and bring to a simmer. The liquid will thicken. Continue to cook for another minute. Add the remaining 1 teaspoon cumin, red pepper, paprika and lime juice and mix well. Remove from the heat. Wrap the tortillas in a wet paper towel and microwave for 15 seconds to make them easier to work with. Spoon 1/2 of the sauce into baking dish. Place 1/8 of the filling into tortilla and roll up tortilla. Place, seam side down in the dish. Repeat with the remaining tortillas and filling. Top with the remaining sauce and if desired, sprinkle non-dairy cheese on top. Bake, uncoverd until heated through and bubbly, about 20 minutes.

SPINACH AND MUSHROOM ENCHILADAS



Spinach and Mushroom Enchiladas image

Provided by Food Network

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 19

2 (10-ounce) cans tomatoes with chiles
1 small onion, chopped
1 garlic clove, minced
2 teaspoons ground cumin
2 tablespoons chopped cilantro leaves
1 tablespoon chopped oregano leaves
Kosher salt
Freshly ground black pepper
1 large red onion, diced
1 garlic clove, minced
1/2 pound portobello mushrooms, cleaned and cut into 1/2-inch pieces
1 (10-ounce) box frozen chopped spinach, thawed and squeezed to remove excess water
1/2 cup skim milk
1 tablespoon cornstarch
1 1/2 teaspoons ground cumin
1 tablespoon minced chipotle in adobo (optional)
1 lime, juiced
4 (6-inch) low-fat corn tortillas
1/4 cup queso blanco

Steps:

  • For the sauce: Combine all of the sauce ingredients in a saucepan. Bring to a simmer and cook until all of the vegetables are tender, about 15 minutes. If desired, you can puree with an immersion blender or an immersion blender for a smooth consistency. Season to taste with salt and pepper. Thin with water, if necessary. While the sauce is simmering, make the filling.
  • For the filling: Heat a 12-inch nonstick saute pan over medium heat. Add the onions and garlic and cook until the onions are translucent, about 4 minutes. Add the mushrooms and cook until they have released most of their liquid, about 6 minutes. Add a few tablespoons of water if the mushrooms get too dry. Add the spinach and cook until it is heated through. Combine the milk and the cornstarch to make a slurry. Add the milk mixture and bring to a simmer. Once the mixture comes to a simmer, the cornstarch will thicken the liquid. Cook for 1 minute. Add the cumin, chipotle, and lime juice and mix well. Remove from the heat and season, to taste, with salt and pepper. Cool slightly.
  • Preheat the oven to 375 degrees F.
  • Wrap the tortillas in a wet paper towel and microwave for 15 seconds to heat. Ladle 1/2 of the sauce into the bottom of a baking dish. Place a few tablespoons of the filling on each tortilla and roll into a cylinder. Place, seam side down in the dish. Repeat with the remaining tortillas and filling. Top with the remaining sauce and the cheese. Bake, uncovered, until heated through and bubbly, about 25 to 30 minutes.

Nutrition Facts : Calories 203 calorie, Fat 3.4 grams, SaturatedFat 1.7 grams, Carbohydrate 36 grams, Fiber 6.7 grams, Protein 9 grams

SPINACH AND MUSHROOM ENCHILADAS



SPINACH AND MUSHROOM ENCHILADAS image

Categories     Vegetable     Bake     Vegetarian

Yield 4 to 6

Number Of Ingredients 11

1 dozen flour tortillas
1 package frozen chopped spinach
1/2 lb. crimini mushrooms, sliced
1 medium onion, chopped
1 Tb. olive oil
1 tsp. salt
Spray olive oil
8 oz. cream cheese
8 oz. sharp cheddar cheese, grated
16 oz. mild salsa
1 - 15 oz. can black olives, halved

Steps:

  • Preheat oven to 350 degrees F. Spray a 11 3/4 x 7 1/2 x 1 3/4 inch glass pyrex with spray olive oil to coat completely and set aside. Thaw the frozen spinach and squeeze out as much of the water as possible. In a non-stick frying pan heat the olive oil on medium heat until hot but not smoking. Add the mushrooms and saute until all the liquid is released and evaporates. Add the chopped onions to the pan with the mushrooms and saute until the onions are translucent. Season with salt. Combine the mushrooms and onions with the drained and squeezed spinach. Mix in the cream cheese and combine thoroughly. Cover the bottom of the pyrex dish with half of the salsa. Spread about 3 tablespoons of the mixture on each tortilla spreading to cover most of the tortilla. Roll up and place seam down in the pyrex dish. Continue spreading and rolling the tortillas until all have been used. Cover the enchiladas with the remaining salsa. Spread the sharp cheddar cheese over all the enchiladas. Dot with halved olives. Bake uncovered in a 350 degree F. oven for 35 to 40 minutes or until heated through and cheese is melted. Serve immediately.

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Top Asked Questions

How do you make spinach enchiladas at home?
Heat large skillet with olive oil over medium-high heat. Add in diced onions and cook for 7 minutes or until the onions soften and the edges begin to caramelize. Lower heat to medium and add in sliced mushrooms, spinach, salt, garlic powder and cumin powder. Cook for about 8 more minutes, until mixture has cooked down.
How to make cilantro cream sauce for enchiladas?
Add spinach and cook until spinach is wilted and liquid has evaporated. Taste and add salt or season salt to taste IF NEEDED. Sauce: In a small sauce pan combine water, wine/juice, seasoned salt, chicken bouillon and garlic powder. Stir to dissolve before adding reserved mushroom mixture, sour cream and cilantro.
What kind of mushrooms do you use for enchiladas?
For the enchiladas: 1 large red onion, diced. 1 garlic clove, minced. 1/2 pound portobello mushrooms, cleaned and cut into 1/2-inch pieces. 1 (10-ounce) box frozen chopped spinach, thawed and squeezed to remove excess water. 1/2 cup skim milk. 1 tablespoon cornstarch. 1 1/2 teaspoons ground cumin.
How do you make spinach and corn tortillas?
Lower heat to medium and add in sliced mushrooms, spinach, salt, garlic powder and cumin powder. Cook for about 8 more minutes, until mixture has cooked down. Warm corn tortillas in the microwave in 30 seconds until soft and pliable.

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