MUSHROOM SPINACH ENCHILADAS
I made up these vegetarian enchiladas from some ingredients I wanted to use up in my refrigerator. I was amazed at how fantastic it turned out. Even my mother-in-law, who is an exceptional cook, asked for the recipe. -Patrisha Thompson, Sterling, Colorado
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 416 calories, Fat 23g fat (14g saturated fat), Cholesterol 68mg cholesterol, Sodium 924mg sodium, Carbohydrate 37g carbohydrate (5g sugars, Fiber 5g fiber), Protein 20g protein.
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Nomanul hok Noman
[email protected]I'm not a huge fan of spinach, but I really enjoyed these enchiladas. The mushrooms and cheese helped to balance out the flavor of the spinach.
Subhan Khaliq
[email protected]These enchiladas were delicious! I will definitely be making them again.
Darren Ojugbeli
[email protected]I'm not a big fan of mushrooms, but I really liked these enchiladas. The spinach and cheese helped to balance out the flavor of the mushrooms.
Sebastian mooke
[email protected]These enchiladas were so easy to make and they turned out so well! I will definitely be making them again.
Edwin Sarfo
[email protected]I made these enchiladas for dinner last night and they were a hit! My family loved them.
Dominik Daysia
[email protected]Yum!
Ma Ja
[email protected]These enchiladas were delicious and easy to make. I will definitely be making them again.
Nisad Hossan
[email protected]I loved these enchiladas! The mushrooms and spinach were a great combination and the enchilada sauce was perfect. I will definitely be making these again.
SYED SAYEED
[email protected]These enchiladas were easy to make and they turned out great! The flavors were well-balanced and the enchiladas were nice and cheesy. I will definitely be making these again.
Aadil Ashraf
[email protected]I'm not a huge fan of mushrooms, but I really enjoyed these enchiladas. The spinach and cheese helped to balance out the flavor of the mushrooms and the enchilada sauce was very flavorful. I would definitely make these again.
Ubai Abdullah
[email protected]These enchiladas were delicious! I used a variety of mushrooms, including shiitake, oyster, and cremini, and they all worked well. The spinach added a nice pop of flavor and the cheese was melted and gooey. I will definitely be making these again.
Hannah Rowlett
[email protected]I made these enchiladas for my family and they loved them! The flavors were amazing and the enchiladas were so easy to make. I will definitely be making these again.
Sumbo Ladipo
[email protected]These enchiladas were a hit! The combination of mushrooms, spinach, and cheese was delicious, and the enchilada sauce was perfect. I will definitely be making these again.