SPINACH MUSHROOM CASHEW ENCHILADAS
Coarsely chopped and well-seasoned mushrooms and cashews make the perfect vegetarian ground meat substitute in this hearty and savory casserole. To cut down on time, use your favorite store-bought salsa. You can even assemble the dish in advance then bake it just before serving, for an easy weeknight dinner. Like the mushroom "meat" filling? Double that part of the recipe and freeze it to use for other easy vegetarian dishes like tacos, sloppy joes or pasta!
Provided by Alejandra Ramos
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 18
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.
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Jimena Mejia
[email protected]These enchiladas were amazing! The flavors were perfect and the cashew sauce was to die for.
Gustavo Rojas
[email protected]I thought the enchiladas were just okay. I wasn't a big fan of the cashew sauce.
victor escalante
[email protected]I've made these enchiladas several times and they're always a hit. They're easy to make and they taste great.
mmm nnn
[email protected]These enchiladas were a bit time-consuming to make, but they were worth the effort. They were absolutely delicious.
Sakher sheaik
[email protected]I'm not a fan of mushrooms, but I really enjoyed these enchiladas. The cashew sauce was amazing!
Abubakkar khan
[email protected]I thought the enchiladas were a bit too spicy, but my husband loved them.
Md Eliash
[email protected]These enchiladas were so easy to make and they turned out so well! I will definitely be making them again.
Haseeb Nutt
[email protected]I made these enchiladas for my family and they loved them! The creamy cashew sauce was a big hit.
Jam Dela cruz
[email protected]The enchiladas were good, but they were a bit too heavy for my taste.
Boss Abel
[email protected]I'm always looking for new vegetarian recipes and these enchiladas fit the bill perfectly. They were delicious and I loved the creamy cashew sauce.
Mr zabi Mr zabi
[email protected]I thought the enchiladas were a bit bland. I would have liked more spice.
Ryuzaki
[email protected]These enchiladas were easy to make and they tasted great! I'll definitely be making them again.
Habib Hamidi
[email protected]I followed the recipe exactly and my enchiladas turned out perfectly. They were cheesy, flavorful, and oh-so-satisfying.
Amanda Dimas
[email protected]The cashew sauce was a bit too thick for my taste, but otherwise these enchiladas were delicious.
Arbab Nazar
[email protected]I'm not a vegetarian, but these enchiladas were so good that I didn't even miss the meat.
SIT Gaming
[email protected]I made these enchiladas for a party and they were a huge success! Everyone loved them.
Chimamanda Iheanacho
[email protected]These enchiladas were a hit with my family! The flavors were amazing and the creamy cashew sauce was the perfect addition.