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
- 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!
Laurel
mmmm… spinach, mushroom, and cheese love…
Christina
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…
Jennifurla
I just made sourcream enchiladas and now see how wonderful and easy they are, I love this version too.