Vegetarian Spinach and Mushroom Enchiladas

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

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

Easy Beef Enchiladas

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

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.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.