Best 6 Mushroom Spinach Enchiladas Recipes

SPINACH MUSHROOM ENCHILADAS

Steps:

• In a large skillet, saute mushrooms and onion in butter until tender; add garlic, cook 1 minute longer. Set aside half of the mushroom mixture for sauce., Add wine to remaining vegetables; cook and stir for 2 minutes. Add spinach and 1/4 teaspoon seasoned salt; cook until spinach is wilted and liquid is evaporated., In a large saucepan, bring the water, lime juice, chicken bouillon, garlic powder and remaining seasoned salt to a boil, stirring to dissolve bouillon. Stir in the sour cream, cilantro and reserved mushroom mixture; heat through., Place a scant 3 tablespoons spinach mixture down the center of each tortilla; roll up and place seam side down in a greased 13x9-in. baking dish. Spoon sauce over top; sprinkle with cheese. Bake, uncovered, at 350° until heated through, 14-18 minutes. If desired, sprinkle with pepper flakes.

SPINACH AND MUSHROOM ENCHILADAS WITH CILANTRO CREAM SAUCE

Steps:

• Filling: Heat butter in a large skillet over medium heat and saute onions, garlic and mushrooms until soft and liquid has evaporated, about 5 to 7 minutes.
• Remove half of the mushroom mixture and set aside, reserving for the sauce.
• Add wine and cook for 2 minutes more.
• Add spinach and cook until spinach is wilted and liquid has evaporated. Taste and add salt or season salt to taste IF NEEDED.
• Sauce: In a small sauce pan combine water, wine/juice, seasoned salt, chicken bouillon and garlic powder. Stir to dissolve before adding reserved mushroom mixture, sour cream and cilantro. Reduce heat to simmer until sauce just begins to thicken.
• Preheat oven to 350°F
• Wrap tortillas in paper towels and heat in microwave for a minute or so just to soften them.
• Divide filling evenly among the warm tortillas, fill and roll and place them seam side down in a greased 9x13 pan.
• Pour sauce over enchiladas, top with shredded cheese and bake 10-15 minutes- just until cheese is melted- browned if you like- and the entire dish has heated through.

MUSHROOM SPINACH ENCHILADAS

Steps:

• Place mushrooms in a food processor; cover and process until finely chopped. Transfer to a bowl. Place spinach in food processor; cover and process until finely chopped., In a large skillet, saute mushrooms and onions in butter until mushrooms are tender. Stir in spinach and garlic; cook until liquid has evaporated, about 5 minutes longer. Remove from the heat. Stir in 1-1/4 cups Colby-Monterey Jack cheese, ricotta and sour cream. , Combine enchilada sauces; spread 1/2 cup in a greased 13x9-in. baking dish. Place 1/4 cup mushroom mixture down the center of each tortilla. Roll up and place seam side down in baking dish. Pour remaining enchilada sauce over the top., Cover and bake at 375° until heated through, 20-25 minutes. Sprinkle with remaining cheese. Bake, uncovered, until cheese is melted, about 5 minutes longer. Let stand for 10 minutes before serving.

SPINACH MUSHROOM CASHEW ENCHILADAS

Steps:

• Preheat the oven to 350 degrees F. Grease a 9-inch square or 9-by-13-inch baking pan with vegetable oil or cooking spray.
• Combine the mushrooms and cashews in a food processor and pulse until coarsely chopped.
• Heat the olive oil in a large deep skillet over medium heat. Add the chopped mushrooms and cashews and season with 1/2 teaspoon salt. Cook, stirring occasionally, until the mushrooms cook down and reduce, about 5 minutes.
• While the mushrooms cook, combine the onion and garlic in the food processor bowl (no need to rinse it out first) and pulse until coarsely chopped. Transfer to the skillet with the mushrooms. Add all of the spices and tomato paste and stir to combine. Continue to cook until the liquid has evaporated and the mixture has thickened and reduced, 5 to 10 minutes. Add the spinach and cook 3 minutes. Remove from the heat and stir in 1 cup of the sour cream and 1 cup of the mozzarella. Set aside.
• Place about 1/2 cup of the salsa verde in the baking pan and spread to coat the bottom in a thin layer. Working with 1 tortilla at a time, place a generous spoonful of the filling down the center of the tortilla. Roll it closed and place seam-side down in the baking pan. Repeat with the remaining tortillas and filling, using as much filling as possible in each tortilla. (If using a square pan, you may need to cut one of the tortillas in half to fill the space.)
• Pour the remaining salsa verde over the filled baking pan, tilting to spread the salsa evenly. Sprinkle the top with the remaining 1/2 cup mozzarella.
• Bake until bubbling, the cheese is melted and slightly golden and the tortilla edges are toasted, about 30 minutes.
• Let cool in the pan for 15 minutes, then serve topped with dollops of the remaining sour cream and sprinkled with the cilantro.

SPICY SPINACH MUSHROOM ENCHILADAS

Steps:

• Preheat oven to 350 degrees.
• Spray a large skillet with nonstick cooking spray and heat over medium heat.
• Add onions, cumin, garlic powder, salt, and crushed red pepper, and saute until onions are clear and soft, stirring frequently.
• Add mushrooms and stir to combine. Cook over medium-low heat until mushrooms are cooked through, stirring occasionally.
• Add spinach and 1/2 cup enchilada sauce. Cover, reduce heat to low and cook until spinach is wilted. Remove from heat.
• Stir in 1 cup cheese to spinach and mushroom mixture. Roll up 1/2 cup of mixture in each corn tortilla and place each enchilada seam-down in ungreased 9x13 pan.
• Pour remaining enchilada sauce evenly over the enchiladas. Top with remaining cheese.
• Bake uncovered at 350 degrees for 15-20 minutes.
• Serve with sour cream and salsa.

SPINACH AND MUSHROOM ENCHILADAS

Steps:

• Preheat oven to 350 degrees F. Spray a 11 3/4 x 7 1/2 x 1 3/4 inch glass pyrex with spray olive oil to coat completely and set aside. Thaw the frozen spinach and squeeze out as much of the water as possible. In a non-stick frying pan heat the olive oil on medium heat until hot but not smoking. Add the mushrooms and saute until all the liquid is released and evaporates. Add the chopped onions to the pan with the mushrooms and saute until the onions are translucent. Season with salt. Combine the mushrooms and onions with the drained and squeezed spinach. Mix in the cream cheese and combine thoroughly. Cover the bottom of the pyrex dish with half of the salsa. Spread about 3 tablespoons of the mixture on each tortilla spreading to cover most of the tortilla. Roll up and place seam down in the pyrex dish. Continue spreading and rolling the tortillas until all have been used. Cover the enchiladas with the remaining salsa. Spread the sharp cheddar cheese over all the enchiladas. Dot with halved olives. Bake uncovered in a 350 degree F. oven for 35 to 40 minutes or until heated through and cheese is melted. Serve immediately.