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Savory Spinach and Mushroom Enchiladas Recipe

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Ingredients

Adjust Servings:
12 corn tortillas or 12 flour tortillas
1 1/2 cups monterey jack cheese, shredded
1 tablespoon butter
1 small onion, minced
2 garlic cloves, minced
1 lb mushroom, chopped
1/4 cup white wine
12 ounces fresh spinach, washed, drained and coarsely chopped
1/4 cup lime juice or 1/4 cup wine

Nutritional information

357.1
Calories
180 g
Calories From Fat
20.1 g
Total Fat
11.3 g
Saturated Fat
50.3 mg
Cholesterol
515.1 mg
Sodium
31.4 g
Carbs
5.6 g
Dietary Fiber
4.7 g
Sugars
15.3 g
Protein
321 g
Serving Size

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Savory Spinach and Mushroom Enchiladas Recipe

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    I have been trying to find a recipe that tastes like the spinach and mushroom enchiladas at On the Border, and with a little tweaking, this recipe was the answer to my search! The restaurant enchiladas have a creamy filling, so I added a little bit of heavy cream to the filling. I would have given the recipe 5 stars if it had included this step. I decided to try flour tortillas since I've had problems with corn tortillas falling apart during the roll-up step, and the flour worked perfectly and I think even fit better with the sauce. For the reviewer that complained about it being too dry, I'm not sure why that happened. I was afraid that the sauce was going to be too thin, so I added a teaspoon of corn starch which did the trick. I agree to a certain extent that there probably wasn't enough filling, but I think the sauce and the cheese made up for the little bit of filling that went into each tortilla. I added a half teaspoon of salt to the filling and that was plenty for my taste. The seasoning used did not contain salt but definitely helped to add more flavor to the sauce. used Better Than Bouillon Vegetarian No chicken base because my wife if a vegetarian. Their bouillon adds a lot of flavor no matter which kind you use.

    • 55 min
    • Serves 6
    • Easy

    Ingredients

    Directions

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    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., I have been trying to find a recipe that tastes like the spinach and mushroom enchiladas at On the Border, and with a little tweaking, this recipe was the answer to my search! The restaurant enchiladas have a creamy filling, so I added a little bit of heavy cream to the filling. I would have given the recipe 5 stars if it had included this step. I decided to try flour tortillas since I’ve had problems with corn tortillas falling apart during the roll-up step, and the flour worked perfectly and I think even fit better with the sauce. For the reviewer that complained about it being too dry, I’m not sure why that happened. I was afraid that the sauce was going to be too thin, so I added a teaspoon of corn starch which did the trick. I agree to a certain extent that there probably wasn’t enough filling, but I think the sauce and the cheese made up for the little bit of filling that went into each tortilla. I added a half teaspoon of salt to the filling and that was plenty for my taste. The seasoning used did not contain salt but definitely helped to add more flavor to the sauce. used Better Than Bouillon Vegetarian No chicken base because my wife if a vegetarian. Their bouillon adds a lot of flavor no matter which kind you use., These were the worst enchiladas I have ever eaten. I spent almost $25 to make these and they are being thrown in the garbage. Everything looked fine when I put them in the oven, but they came out dry. The sauce totally evaporated and was absorbed by the tortillas. I made some with flour tortillas and some with corn tortillas. Both were HORRIBLE! I couldn’t even finish eating the two I had on my plate – they were that bad. And, I am NOT a bad cook. I receive plenty of compliments. Don’t know the reason they turned out the way they did.


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    Steps

    1
    Done

    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.

    2
    Done

    Remove Half of the Mushroom Mixture and Set Aside, Reserving For the Sauce.

    3
    Done

    Add Wine and Cook For 2 Minutes More.

    4
    Done

    Add Spinach and Cook Until Spinach Is Wilted and Liquid Has Evaporated. Taste and Add Salt or Season Salt to Taste If Needed.

    5
    Done

    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.

    6
    Done

    Preheat Oven to 350f

    7
    Done

    Wrap Tortillas in Paper Towels and Heat in Microwave For a Minute or So Just to Soften Them.

    8
    Done

    Divide Filling Evenly Among the Warm Tortillas, Fill and Roll and Place Them Seam Side Down in a Greased 9x13 Pan.

    9
    Done

    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.

    Avatar Of Mitchell Gillespie

    Mitchell Gillespie

    Spice whisperer known for her bold and aromatic dishes that pack a flavorful punch.

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