Spicy Spinach Mushroom Enchiladas
Take your weeknight dinners to the next level with these Spicy Spinach Mushroom Enchiladas, a mouthwatering vegetarian twist on a classic Mexican favorite. Packed with a savory blend of sautéed mushrooms, fresh spinach, and warm spices like cumin and chili powder, these enchiladas are smothered in tangy red enchilada sauce and topped with melty Mexican blend cheese. The dish offers the perfect balance of hearty, spicy, and comforting flavors, while optional garnishes like sliced jalapeño, fresh cilantro, and a dollop of sour cream add a customizable finishing touch. Ready in under an hour, this easy, crowd-pleasing recipe is ideal for busy weeknights or casual gatherings. Serve these enchiladas on their own or pair with a vibrant side of Mexican rice for a complete and satisfying vegetarian meal!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium (diced) White onion
- 3 cloves (minced) Garlic
- 2 cups (sliced) Mushrooms
- 5 cups (fresh) Spinach
- 1 teaspoon Cumin
- 1 teaspoon Chili powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 8 medium-sized Flour tortillas
- 2 cups Red enchilada sauce
- 1.5 cups Shredded Mexican blend cheese
- 1 medium (sliced, optional for garnish) Jalapeño
- 0.25 cup (chopped, optional for garnish) Cilantro
- 0.5 cup (optional for serving) Sour cream
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, heat the olive oil over medium heat.
Add the diced onion and sauté for 2-3 minutes until translucent.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the sliced mushrooms to the skillet and cook for 5-6 minutes, stirring occasionally, until the mushrooms release their moisture and start to brown.
Gradually add the fresh spinach, one handful at a time, allowing each batch to wilt before adding more. Cook until all the spinach is wilted, about 3-4 minutes.
Add the cumin, chili powder, salt, and black pepper to the spinach and mushroom mixture. Stir well to evenly coat the vegetables with the spices. Remove from heat.
Spread 1/4 cup of the enchilada sauce on the bottom of a 9x13-inch baking dish to prevent sticking.
Take one tortilla at a time and place about 1/3 cup of the spinach and mushroom mixture in the center. Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
Pour the remaining enchilada sauce evenly over the rolled tortillas, ensuring they are fully covered.
Sprinkle the shredded Mexican blend cheese over the enchiladas.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let cool for 5 minutes before serving.
Garnish with sliced jalapeño and chopped cilantro, if desired. Serve with a dollop of sour cream on the side.
Nutrition Facts
Calories |
621 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.5 g | 43% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 52 mg | 17% | |
| Sodium | 2699 mg | 117% | |
| Total Carbohydrate | 64.2 g | 23% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 7.8 g | ||
| Protein | 22.0 g | 44% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 613 mg | 47% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 832 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
