Easy Mushroom Spinach Enchiladas with a Creamy, Bold Twist Recipe

Introduction

These easy mushroom spinach enchiladas bring a creamy, bold twist to a classic Mexican favorite. Filled with sautéed mushrooms and fresh spinach, then smothered in a tangy green enchilada sauce mixed with sour cream, they’re perfect for a comforting weeknight dinner.

Ingredients

• For the Filling:
• 8 ounces mushrooms (cremini or white button)
• 4 cups fresh spinach
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• Salt, to taste
• Pepper, to taste
• For the Sauce:
• 1 cup sour cream
• 1 cup green enchilada sauce
• 1 tablespoon fresh lime juice
• For Assembly and Topping:
• 8 pieces corn tortillas
• 2 cups shredded cheese (Mexican blend or Monterey Jack)
• 1/4 cup chopped cilantro (for garnish)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C).
2. Step 2: Heat olive oil in a skillet over medium heat. Add diced onion and sauté for 3–4 minutes until translucent.
3. Step 3: Stir in sliced mushrooms and increase heat slightly. Cook for 5–6 minutes until golden brown.
4. Step 4: Reduce heat to medium-low, add minced garlic and ground cumin, and cook for 1 minute until fragrant.
5. Step 5: Gradually add fresh spinach, stirring until just wilted (about 2 minutes). Season with salt and pepper, then remove from heat.
6. Step 6: In a medium bowl, whisk together sour cream, green enchilada sauce, and lime juice until smooth.
7. Step 7: Wrap corn tortillas in a damp towel and microwave on high for 30 seconds to soften.
8. Step 8: Lay a warmed tortilla flat, spoon 2–3 tablespoons of sauce inside, then top with 3–4 tablespoons of the mushroom spinach filling. Roll tightly.
9. Step 9: Place enchiladas seam-side down in a greased baking dish.
10. Step 10: Pour remaining sauce evenly over the enchiladas and sprinkle with shredded cheese.
11. Step 11: Bake at 350°F (175°C) for 15–20 minutes until cheese is melted and bubbly.
12. Step 12: Let stand for 5 minutes before serving. Garnish with chopped cilantro.

Tips & Variations

• Use a mix of mushrooms for extra depth, like shiitake or oyster.
• Add black beans or cooked quinoa to the filling for added protein.
• Swap corn tortillas for flour tortillas if preferred, though corn is traditional.
• For a vegan version, use dairy-free sour cream and cheese substitutes.
• Serve with guacamole or pickled jalapeños for an extra zing.

Storage

Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F (175°C) oven until heated through, about 15 minutes. You can also freeze unbaked enchiladas for up to 2 months; thaw overnight before baking.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the filling ahead of time?

Yes, the mushroom spinach filling can be made a day in advance and stored in the refrigerator. This makes assembly quicker when you’re ready to bake.

What can I use instead of green enchilada sauce?

If you don’t have green enchilada sauce, you can use red enchilada sauce or even salsa verde for a similar tangy flavor. Adjust seasoning to taste.

Easy Mushroom Spinach Enchiladas with a Creamy, Bold Twist Recipe

Print Recipe

★★★★★

4.8 from 94 reviews

These Easy Mushroom Spinach Enchiladas combine the earthy flavors of sautéed mushrooms and fresh spinach with a creamy, tangy green enchilada sauce. Wrapped in warm corn tortillas, topped with melted cheese, and baked to bubbly perfection, they make a delicious vegetarian dinner with a bold twist.

• Author: Kai
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 8 enchiladas (serves 4) 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Mexican
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Filling

• 8 ounces mushrooms (cremini or white button), sliced
• 4 cups fresh spinach
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• Salt, to taste
• Pepper, to taste

For the Sauce

• 1 cup sour cream
• 1 cup green enchilada sauce
• 1 tablespoon fresh lime juice

For Assembly and Topping

• 8 pieces corn tortillas
• 2 cups shredded cheese (Mexican blend or Monterey Jack)
• 1/4 cup chopped cilantro (for garnish)

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the enchiladas.
2. Prepare the Filling: Heat 1 tablespoon olive oil in a skillet over medium heat. Add the diced onion and cook for 3–4 minutes until translucent. Stir in the sliced mushrooms and increase the heat slightly, cooking for 5–6 minutes until golden brown. Reduce heat to medium-low, add minced garlic and ground cumin, and cook for 1 minute until fragrant. Gradually add fresh spinach, stirring until just wilted, about 2 minutes. Season with salt and pepper, then remove from heat.
3. Make the Sauce: In a medium mixing bowl, whisk together the sour cream, green enchilada sauce, and fresh lime juice until smooth and creamy.
4. Warm Tortillas: Wrap the corn tortillas in a damp towel and microwave on high for 30 seconds to make them pliable for rolling.
5. Assemble Enchiladas: Lay a warmed tortilla flat. Spoon 2–3 tablespoons of the sauce inside, then add 3–4 tablespoons of the mushroom spinach filling. Roll the tortilla tightly and place it seam-side down in a greased baking dish. Repeat with remaining tortillas and filling.
6. Add Sauce and Cheese: Pour the remaining sauce evenly over the assembled enchiladas. Sprinkle the shredded cheese generously on top.
7. Bake: Bake the enchiladas in the preheated oven for 15–20 minutes, or until the cheese is melted and bubbly.
8. Serve: Let the enchiladas stand for 5 minutes before serving. Garnish with chopped cilantro for a fresh touch.

Notes

• Serve with guacamole or pickled jalapeños for an extra zing.
• Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.
• Warming the tortillas makes rolling easier and prevents cracking.
• For a spicier kick, add chopped jalapeños to the filling or sauce.

Keywords: mushroom enchiladas, spinach enchiladas, vegetarian enchiladas, creamy enchiladas, Mexican food, easy dinner recipe, baked enchiladas