Spinach Mushroom Vegetarian Enchiladas

5 from 5 votes

Spinach Mushroom Vegetarian Enchiladas

This is my family's favorite meatless enchiladas because they tasty and filling, no one misses the meat. The filling features a simple mixture of spinach, mushrooms, shallots, and cheese all rolled into a soft tortilla and baked in a creamy sauce.

Prep Time15

Cook Time45

Total Time1

Course: Main Course

Cuisine: American

Servings:

Calories: 837kcal

Author: Lyuba Brooke

Ingredients

Filling:

2 tbsp olive oil
10 oz spinach
10 oz mushrooms like oyster, crimini, and/or shiitake
2 shallots
4-6 garlic cloves
8 oz grated Monterey jack cheese

Sauce:

1 1/4 cup heavy whipping cream
1/2 cup sour cream
1 tsp garlic powder
salt to taste
black pepper to taste

Enchiladas:

4 soft taco flour tortillas (8-inch)
4 oz grated Monterey Jack cheese
fresh cilantro optional garnish

US Customary - Metric

Instructions

Prepare your ingredients first: chop spinach, slice shallots and mushrooms, mince the garlic.
Grate all the cheese.
Whisk ingredients for the sauce together in a small bowl.

Filling:

Heat up a large cooking pan over medium-low heat and add oil. Add chopped spinach, cover and cook until completely cooked down. Make sure to stir from time to time.
Take the spinach out of the pan and into a mesh strainer. Let is cool while it drains off.
In the same pan, add more oil if needed, and raise the heat to medium. Add sliced shallots and start to sauté. When onions start to soften, add mushrooms. Cook until mushrooms and onions are completely done.
Move veggie to the side and add garlic. Sauté just until fragrant and mix with onions and mushroom. Gently squeeze most of the liquids from the spinach and mix it in with the vegetables in the pan. Season with some salt and pepper and cook another minute or so.
Transfer the vegetables into a mixing bowl and add 8 oz. grated cheese. Mix quickly and thoroughly.

Prepare Enchiladas:

Preheat the oven to 375°F and lightly grease a 9x9 casserole baking dish (or another dish that you comfortable fit 4 enchiladas).
Divide the filling evenly among the four tortillas. Spread the filling in a line across the center of each tortilla. Roll each tortilla and place them into the baking dish, seam down.
Give the sauce another whisk and pour in evenly and slowly over the enchiladas, letting the sauce seem through inside and in the middle.
Spread remaining grated cheese over the top and bake for about 20 minutes.

Video

Notes

Is it okay to use frozen spinach? You can use either frozen or fresh spinach. Fresh spinach needs to be cooked first and frozen spinach should be completely thawed. For whichever one you use, make sure to squeeze out most of the liquids before adding it to the filling mixture!
Corn vs Flour Tortillas: You can use corn or flour tortillas, whichever you prefer works just fine. While corn tortillas are traditional, flour tortillas are softer and hold together better. For enchiladas, you are looking for about 8-inch tortillas.
Note: that flour tortillas will often be larger than corn tortillas, but you can always just use more of the smaller ones. 8-inch flour tortillas are usually labeled “soft taco.”
Gluten free: you can use gluten free tortillas, although they are a little more delicate. You can also use corn tortillas.
Storing: You can transfer your leftover enchiladas into a food storage container with a lid or store them right in the baking dish where they were baked. Just make sure to cover it airtight.
Reheating: Store your leftovers in the refrigerator for about 3-4 days. You can reheat individual portions in the microwave. For the best results, reheat all of them in the oven at 350°F, just until warmed through for about 15 minutes.

Nutrition