Vegetarian Spinach and Mushroom Enchiladas Recipe

Recipesfull introduces to you: Enchilada Recipes. (Vegetarian Spinach and Mushroom Enchiladas Recipe). 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.

Brief

Prep 30 mins

Cook: 35 mins

Total: 1hr5 mins

Servings: 10

Yield: 10 servings

Vegetarian Spinach and Mushroom Enchiladas Recipe

Ingredients

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

Enchilada Casserole with Red Guajillo Chile Sauce

Main Dish

Directions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.

Step 2

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.

Step 3

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.

Step 4

Place tortillas between 2 paper towels and heat in a microwave oven until warm 30 seconds to 1 minute.

Step 5

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.

Step 6

Bake in the preheated oven until heated through about 20 minutes.

Step 7

Garnish individual servings with remaining sour cream and salsa.

Nutritional Information

Vegetarian Spinach and Mushroom Enchiladas Recipe

Servings Per Recipe:10

Calories: 500.9

% Daily Value *

Protein: 20.6g 41%

Carbohydrates: 32.4g 10%

Dietary Fiber: 5.1g 21%

Sugars: 3.2g

Fat: 33.8g 52%

Saturated Fat: 20.4g 102%

Cholesterol: 86.6mg 29%

Vitamin A Iu: 3281.8IU 66%

Niacin Equivalents: 6.6mg 51%

Vitamin B6: 0.3mg 22%

Vitamin C: 11mg 18%

Folate: 75.5mcg 19%

Calcium: 491.2mg 49%

Iron: 2.2mg 12%

Magnesium: 86.8mg 31%

Potassium: 616.6mg 17%

Sodium: 687.7mg 28%

Thiamin: 0.2mg 17%

Calories From Fat: 304.2

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.