Easy Mushroom Spinach Enchiladas with a Creamy, Bold Twist Recipe
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.
- 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
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
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the enchiladas.
- 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.
- Make the Sauce: In a medium mixing bowl, whisk together the sour cream, green enchilada sauce, and fresh lime juice until smooth and creamy.
- Warm Tortillas: Wrap the corn tortillas in a damp towel and microwave on high for 30 seconds to make them pliable for rolling.
- 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.
- Add Sauce and Cheese: Pour the remaining sauce evenly over the assembled enchiladas. Sprinkle the shredded cheese generously on top.
- Bake: Bake the enchiladas in the preheated oven for 15–20 minutes, or until the cheese is melted and bubbly.
- 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
