Spinach Enchiladas
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
6 servings
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Calories
403 kcal
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Course
Main Course
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Cuisine
Mexican
Spinach Enchiladas
Description
This recipe for spinach enchiladas uses sautéed mushrooms, onions, and garlic cooked until softened and fragrant. Fresh spinach is added along with kosher salt, ground cumin, and black pepper, then cooked until wilted. Sour cream is stirred in to add creaminess and bind the filling ingredients. The filling is spooned onto warmed corn or flour tortillas and rolled up tightly.
The rolled enchiladas are arranged in a baking dish seam-side down, covered with salsa verde, and sprinkled generously with shredded Mexican blend cheese. Baking melts the cheese and heats the salsa, creating a saucy topping with a mild spice from the salsa and cumin. The combined textures are creamy, tender, and pleasantly spiced.
These enchiladas can be served as a main dish for a vegetarian meal. Optional add-ins like corn, black beans, or chopped zucchini can increase vegetable content and texture. Using a red enchilada sauce instead of salsa verde is possible; if doing so, omitting the sour cream in the filling is recommended for flavor balance.
Ingredients
- 2 tablespoons olive oil
- 2 cups mushroom chopped
- 1 onion finely diced, white
- 3 garlic minced, cloves
- 5 ounces spinach fresh
- 1 teaspoon kosher salt
- ½ teaspoon cumin ground
- ½ teaspoon black pepper freshly ground
- 1 cup sour cream
- 2 cups Mexican blend cheese shredded
- 2 cups salsa verde
- 8-12 corn tortilla warmed, or flour tortillas
Instructions
- Preheat oven to 350℉. Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms and onion and sauté for about 6-7 minutes until they soften.
- Stir in the garlic cloves and cook for 30 seconds until fragrant.
- Add the fresh spinach, salt, cumin, and black pepper and stir to combine. Cook until the spinach has wilted, about 5 minutes.
- Stir in the sour cream until it evenly coats the spinach and mushroom filling. Remove from the heat and set aside.
- Assemble the enchiladas by spooning about 2 tablespoons of the spinach and mushroom filling onto a corn or flour tortilla and rolling it up.
- Place the enchilada on the baking dish seam side down. Continue filling and rolling until all the enchiladas are assembled.
- Pour the salsa verde on top and sprinkle with the shredded cheese.
- Bake for 15-20 minutes until the cheese has melted and the salsa is bubbling.
Notes
- Adjust tortillas quantity: use about 8 large flour tortillas or 12 small corn tortillas.
- Add additional vegetables like corn, black beans, or zucchini to the filling for variety.
- If substituting red enchilada sauce, omit sour cream from the filling to maintain flavor balance.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 403 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 403kcal | 20% |
| Carbohydrates | 31g | 10% |
| Protein | 14g | 28% |
| Fat | 25g | 38% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 58mg | 19% |
| Sodium | 1210mg | 50% |
| Potassium | 696mg | 15% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
| Vitamin A | 3175IU | 64% |
| Vitamin C | 12mg | 13% |
| Calcium | 347mg | 35% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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