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.
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
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
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Preheat the oven to 375 degrees.
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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.
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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.
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Bake for 15 to 20 minutes, until sauce is bubbling and cheese is lightly browned at the edges.
I just made sourcream enchiladas and now see how wonderful and easy they are, I love this version too.
Those look absolutely amazing. Then again, I'm a sucker for anything that has a red sauce and cheese melted on top. Oh and mushrooms..mmmmm…
mmmm… spinach, mushroom, and cheese love…