Zesty Spinach and Mushroom Enchiladas

Jun 02, 2023June 2, 20230 15
Zesty Spinach and Mushroom Enchiladas for an Easy and Delicious Dinner
in Mexican

Prep

30 min

Cook

35 min

Ready In

65 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 tablespoon butter
1 cup green onion , chopped
3 garlic cloves , minced
2 frozen chopped spinach , thawed , drained and squeezed dry
2 cups sliced mushrooms
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
1/2 teaspoon chili powder
salt and pepper , to taste
1 cup ricotta cheese
1/2 sour cream
2 cups monterey jack cheese , shredded
20 corn tortillas
1 can enchilada sauce ( we spike this with a little coriander , cumin , and chili powder , too )
0.5 jar salsa

Nutrision Information

Servings Per Recipe
8
Calories
395
Sugar
6g
Fat
25g
Zesty Spinach and Mushroom Enchiladas are a tasty and easy-to-make dinner option that are perfect for a weeknight meal. This recipe is loaded with fresh vegetables like spinach and mushrooms, and is baked in a rich and flavorful enchilada sauce. The filling is wrapped in pliable corn tortillas, then topped with melted Monterey jack cheese for a cheesy and delicious finish. Serve with a side of fresh guacamole or salsa for an authentic and satisfying Mexican meal.

Instructions

1.Preheat oven to 375F.
2.In a large skillet, melt butter over medium heat. Add onions and garlic; cook until fragrant.
3.Add spinach and mushrooms to the skillet; stir till mushrooms are tender.
4.Stir in coriander, cumin, chili powder, salt, and pepper. Remove from heat.
5.In separate bowl, mix ricotta cheese, sour cream, and 1 1/2 cups shredded jack cheese.
6.Spread 1/2 cup of the enchilada sauce into the bottom of a 9×13 inch baking dish.
7.Add cheese mixture and a spoonful of the enchilada sauce to the skillet mixture; stir together.
8.Warm the tortillas in a microwave or over gas stovetop until pliable.
9.Place 1/4 cup of the filling in each tortilla; roll them up and place seam-side down in the prepared baking dish.
10.Pour remaining enchilada sauce over the top. Cover with foil and bake for 25 minutes.
11.Remove foil and sprinkle the remaining jack cheese over the top.
12.Bake, uncovered, until cheese is melted and bubbly, about 10 more minutes.

PROS

These enchiladas are packed with flavor and loaded with fresh veggies, making them a healthy and delicious option for dinner.
Plus, they’re easy to make and can be customized to your liking!

CONS

Some may find the spinach and mushroom filling to be too veggie-heavy, and the recipe does require a fair amount of prep work.

HEALTH & BENEFITS

This recipe is packed with veggies and contains healthy sources of protein and dairy. Spinach is rich in vitamins and minerals such as iron, calcium, and vitamin A, while mushrooms are packed with antioxidants. Additionally, the ricotta cheese and sour cream provide protein and healthy fats.

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