We loved this version of veggie enchiladas. Well, Brookie and I did. Not too sure about the boys. They’re always looking for the meat. I added onions and fresh mushrooms to the dish to beef up the filing and give it a bit more flavor and interest. The boys like flour over corn tortillas, so I gave in and used flour this time. These kind of reminded me of lasagna because of the ricotta filling. Total prep and cook time- about 40 minutes. Serve it with a salad, chips and Sheri’s Salsa. Great for busy fall nights.
Fresh Spinach and Mushroom Enchiladas
- 1 tablespoon olive oil
- 1/2 cup chopped onions
- 8 oz mushrooms, sliced
- 2 cloves garlic, minced
- 2 chopped Anaheim peppers (optional)
- 3 cups fresh spinach, washed
- 1 cup ricotta cheese
- 1/2 cup sour cream, low fat works
- 2 cups shredded Monterey Jack cheese, divided
- 10 (6 inch) corn or small flour tortillas
- 1 (19 ounce) can enchilada sauce
- Preheat the oven to 375 degrees.
- Heat olive oil in a saucepan over medium heat. Add onion; cook until onions are soft, about 3-5 minutes. Add mushrooms cook for an additional 3 minutes. Add the garlic and Anaheim peppers and cook for a few minutes until fragrant. Stir in spinach, and cook for about 3-5 more minutes. Remove from the heat, and mix in ricotta cheese, sour cream, and 1 cup of Monterey Jack cheese.
- Spoon about 1/4 cup of the spinach mixture onto the center of each tortilla. Roll up, and place seam side down in a 9x13 inch baking dish. Pour enchilada sauce over the top, and sprinkle with the remaining cup of Monterey Jack.
- Bake for 15 to 20 minutes, until sauce is bubbling and cheese is lightly browned at the edges.