Fresh Spinach and Mushroom Enchiladas
Fresh Spinach and Mushroom Enchiladas
Fresh Spinach and Mushroom Enchiladas
Fresh Spinach and Mushroom Enchiladas
We loved Fresh Spinach and Mushroom Enchiladas. A veggie version of a family favorite! 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

Print Pin
Author: Si Foster

Ingredients 

  • 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

Instructions

  • 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 9×13 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.

Did you make this recipe?

Be sure to leave a comment and give this recipe a rating, letting me know how you liked it. I’d love to see a photo, tag @abountifulkitchen on Instagram!