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
- 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 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.