Spinach and Mushroom Enchiladas with Cilantro Cream Sauce
Dive into the vibrant flavors of these Spinach and Mushroom Enchiladas with Cilantro Cream Sauce—an irresistible vegetarian twist on a classic favorite! Tender corn tortillas are stuffed with a savory filling of sautéed cremini mushrooms, fresh spinach, and melty mozzarella, all wrapped up in a velvety cilantro-infused cream sauce with a hint of lime and jalapeño for the perfect balance of richness and zest. This Mexican-inspired dish is baked to bubbly perfection, creating a hearty, flavorful meal that’s easy enough for weeknights yet impressive enough for guests. Serve these enchiladas with a sprinkle of fresh cilantro and a squeeze of lime for a fresh, tangy finish. Perfect for vegetarians and anyone seeking a bold yet comforting recipe, these enchiladas will steal the spotlight on your dinner table!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 2 cups Cremini mushrooms, sliced
- 4 cups Fresh spinach
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 8 pieces Corn tortillas
- 1 cup Mozzarella cheese, shredded
- 1.5 cups Whipping cream
- 0.5 cup Fresh cilantro, chopped
- 2 tablespoons Lime juice
- 1 small Jalapeño, seeded and chopped
- 1 tablespoon Butter
- 1 tablespoon All-purpose flour
- 1 cup Vegetable broth
Instructions
Preheat your oven to 375°F (190°C).
Heat olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 3 minutes.
Stir in the garlic and cook for 1 minute until fragrant. Add the sliced mushrooms and cook until they release their moisture and begin to brown, about 5 minutes.
Add the spinach to the skillet and cook until wilted, about 2-3 minutes. Season the mixture with salt and black pepper. Remove from heat and set aside.
In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute to create a roux. Slowly whisk in the vegetable broth and cook until the mixture thickens, about 3-4 minutes.
Reduce the heat to low and stir in the whipping cream, lime juice, chopped cilantro, and jalapeño. Simmer for 2-3 minutes, then remove from heat.
Warm the tortillas slightly, either in the microwave or a dry skillet, to make them pliable.
Spoon a small amount of the spinach and mushroom mixture into the center of each tortilla, then sprinkle with a little shredded mozzarella cheese. Roll each tortilla tightly and place seam-side-down in a greased 9x13-inch baking dish.
Pour the cilantro cream sauce evenly over the enchiladas, ensuring they are fully covered.
Sprinkle the remaining mozzarella cheese over the top.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Remove from the oven and allow to cool for 5 minutes before serving. Optionally, garnish with extra chopped cilantro or a squeeze of lime juice.
Nutrition Facts
Calories |
3077 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 199.2 g | 255% | |
| Saturated Fat | 98.8 g | 494% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 481 mg | 160% | |
| Sodium | 4036 mg | 175% | |
| Total Carbohydrate | 236.1 g | 86% | |
| Dietary Fiber | 41.0 g | 146% | |
| Total Sugars | 22.3 g | ||
| Protein | 68.7 g | 137% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1273 mg | 98% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 2578 mg | 55% | |
*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.
