Villa Real Mushroom Enchiladas
Indulge in the bold, earthy flavors of Villa Real Mushroom Enchiladas, a vegetarian dish that's as comforting as it is satisfying. Packed with sautéed cremini mushrooms, tender baby spinach, and a blend of smoky spices like cumin and paprika, this recipe delivers layers of rich, savory goodness. Each corn tortilla is filled with the hearty mixture, rolled up, and smothered in vibrant green enchilada sauce before being topped with melted Monterey Jack cheese and creamy queso fresco. Baked to bubbling perfection and finished with a drizzle of sour cream and a sprinkle of fresh cilantro, these enchiladas are an irresistible meal that's ready in just 45 minutes. Ideal for meatless Mondays or anytime you're craving a gourmet Mexican-inspired feast, these mushroom enchiladas are sure to impress!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium white onion, diced
- 3 cloves garlic, minced
- 16 ounces cremini mushrooms, sliced
- 2 cups baby spinach
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 8 pieces corn tortillas
- 1.5 cups shredded Monterey Jack cheese
- 0.5 cup crumbled queso fresco
- 0.5 cup sour cream
- 1.5 cups green enchilada sauce
- 2 tablespoons fresh cilantro, chopped (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until softened.
Add the minced garlic to the skillet and cook for 1 minute until fragrant.
Stir in the sliced cremini mushrooms and cook for 6-7 minutes, stirring occasionally, until the mushrooms release their liquid and begin to brown.
Add the baby spinach to the pan and cook for 1-2 minutes until wilted. Stir in the ground cumin, smoked paprika, salt, and black pepper. Remove the skillet from the heat.
Lightly grease a 9x13-inch baking dish. Pour 1/3 cup of the green enchilada sauce onto the bottom and spread evenly.
Wrap the corn tortillas in a damp paper towel and microwave for 30 seconds to make them pliable.
Place about 3 tablespoons of the mushroom-spinach mixture into each tortilla. Add a sprinkle of shredded Monterey Jack cheese. Roll up the tortilla and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
Once all the rolled tortillas are in the dish, pour the remaining green enchilada sauce over the top, making sure to evenly cover all the tortillas.
Sprinkle the remaining shredded Monterey Jack cheese over the enchiladas, then evenly distribute the crumbled queso fresco on top.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let stand for 5 minutes. Drizzle with sour cream and garnish with fresh cilantro, if desired.
Serve warm and enjoy your flavorful Villa Real Mushroom Enchiladas!
Nutrition Facts
Calories |
2621 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.9 g | 179% | |
| Saturated Fat | 67.4 g | 337% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 288 mg | 96% | |
| Sodium | 6701 mg | 291% | |
| Total Carbohydrate | 252.0 g | 92% | |
| Dietary Fiber | 42.8 g | 153% | |
| Total Sugars | 40.3 g | ||
| Protein | 112.1 g | 224% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 2346 mg | 180% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 3601 mg | 77% | |
*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.
