Best 2 Spinach And Mushroom Enchiladas Recipes
Indulge in a culinary journey with our delectable Spinach and Mushroom Enchiladas, a symphony of flavors that will tantalize your taste buds. This vegetarian dish is a delightful fusion of tender spinach, savory mushrooms, and aromatic spices, all wrapped in soft tortillas and smothered in a rich and flavorful enchilada sauce.
Accompanying this main course are three additional recipes that will elevate your dining experience. Prepare a refreshing Cucumber Salad with a zesty dressing to balance the richness of the enchiladas. Delight in the classic Mexican Rice, a flavorful and fluffy side dish that perfectly complements the main course. And for a sweet ending, indulge in the delectable Tres Leches Cake, a moist and airy sponge cake soaked in three kinds of milk and topped with whipped cream.
These recipes offer a complete and satisfying meal, perfect for special occasions or everyday indulgence. Whether you're a seasoned cook or a culinary novice, our detailed instructions and helpful tips will guide you through the process, ensuring success in your kitchen. Embrace the vibrant flavors of Mexican cuisine and create a feast that will leave your family and friends raving.
SPINACH AND MUSHROOM ENCHILADAS WITH CILANTRO CREAM SAUCE
I LOVE these spinach enchiladas. They are just like the ones served at one of my fave restaurants! If you like spinach, you will love these. If you don't like spinach- you will probably find that this recipe changes your mind. (Altered recipe after reviews regarding the saltiness and amount of sauce. I have not had that problem, but do not want anyone to have a bad result. Please do try this and enjoy it.)
Provided by Mamas Kitchen Hope
Categories One Dish Meal
Time 35m
Yield 6 serving(s)
Number Of Ingredients 15
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.
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.
Tips:
- Choose fresh ingredients: The fresher the ingredients, the better the enchiladas will taste. Use fresh spinach, mushrooms, and corn tortillas.
- Season the filling well: The filling is the star of the show, so make sure it's well-seasoned. Use a combination of chili powder, cumin, oregano, and salt and pepper.
- Don't overfill the tortillas: If you overfill the tortillas, they will be difficult to roll and will fall apart. Aim for about 1/2 cup of filling per tortilla.
- Use a good quality cheese: The cheese is another important ingredient in enchiladas. Use a cheese that melts well, such as cheddar, Monterey Jack, or mozzarella.
- Bake the enchiladas until they are golden brown: This will ensure that the cheese is melted and bubbly and that the tortillas are crispy.
Conclusion:
Spinach and mushroom enchiladas are a delicious and easy-to-make meal. They're perfect for a weeknight dinner or a casual get-together with friends. With a few simple tips, you can make sure that your enchiladas are perfect every time. So next time you're looking for a tasty and satisfying meal, give spinach and mushroom enchiladas a try!
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