4.7 from 36 votes
Spinach Mushroom Enchiladas
Cheesy vegetarian enchiladas filled with mushrooms, fresh spinach and salsa verde.
Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings: 4 -5 servings
Calories: 582 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 2 tablespoons olive oil
- 1 onion chopped
- 2 cloves garlic minced
- 2 8-ounce packages baby bella mushrooms, stemmed and sliced
- 1 3-ounce package shiitake mushrooms, stemmed and sliced
- ½ teaspoon ground cumin
- ¼ teaspoon smoked paprika
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 5 ounces fresh baby spinach leaves
- 2 cups shredded mild white cheddar cheese divided
- 10 large flour tortillas
- 1 ½ cups jarred Salsa Verde
- chopped cilantro for garnish
- Diced avocado for garnish
- pepita seeds for garnish
Instructions
- Preheat the oven to 400ºF. Grease a 9x13 inch baking dish with olive oil spray and set aside.
- Add the olive oil to a large skillet set over medium heat. When hot, add the onion and cook until it starts to soften, about 2 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Add in all the mushrooms and cook, stirring occasionally, until tender and the mushrooms have released most of their juices, about 5 to 6 minutes. Stir in the cumin, paprika, salt and pepper. Add in the spinach, a few handfuls at a time, and cook until wilted.
- Increase the heat slightly and continue to cook until the liquid released from the mushrooms has evaporated, about 1 to 3 minutes. Remove from the heat and stir in ½ cup of the cheese. Mix until well combined, then taste and season with additional salt and pepper as needed.
- Heat the tortillas for about 45 seconds in the microwave so that they are pliable.
- Scoop ⅓ cup of the filling and place in a line down the center of a tortilla. Roll the tortilla up tightly and transfer to the prepared baking dish with the seam-side down. Repeat with the remaining tortillas and filling.
- Evenly pour the salsa verde over the top of the enchiladas, then sprinkle with the remaining cheese. Cover the pan with foil and bake for 15 minutes. Remove the foil and then return to the oven to bake for 5 to 7 additional minutes, until the cheese is melted and bubbly. Remove from the oven and let cool for 5 to 10 minutes. Garnish as desired.
Cup of Yum
Nutrition Information
Calories
582kcal
(29%)
Carbohydrates
50g
(17%)
Protein
22g
(44%)
Fat
32g
(49%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
2g
Monounsaturated Fat
13g
Cholesterol
59mg
(20%)
Sodium
1651mg
(69%)
Potassium
651mg
(19%)
Fiber
3g
(12%)
Sugar
10g
(20%)
Vitamin A
4485IU
(90%)
Vitamin C
16mg
(18%)
Calcium
536mg
(54%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4-5 servings
Amount Per Serving
Calories 582
% Daily Value*
| Calories | 582kcal | 29% |
| Carbohydrates | 50g | 17% |
| Protein | 22g | 44% |
| Fat | 32g | 49% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 13g | 65% |
| Cholesterol | 59mg | 20% |
| Sodium | 1651mg | 69% |
| Potassium | 651mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 10g | 20% |
| Vitamin A | 4485IU | 90% |
| Vitamin C | 16mg | 18% |
| Calcium | 536mg | 54% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.