Name: Vegetarian Spinach and Mushroom Enchiladas
Prep time: 30 min
Cook time: 30 min
Yield: 10
Ingredients: Butter - 3 tablespoons; Mushrooms, cleaned and sliced - 1 pound; Coarsely chopped onion - 1 cup; Fresh spinach - washed, stemmed, and coarsely chopped - 8 ounces; Salt and ground black pepper to taste - 8 ounces; Mexican-style diced tomatoes with lime and cilantro (such as Rotel®), half drained - 1 (10 ounce) can; Neufchatel cheese - 1 (8 ounce) package; Sour cream, divided - 1 (16 ounce) container; Ground cumin - ½ teaspoon; Corn tortillas - 20; Shredded Monterey Jack cheese - 1 pound; Salsa, or as needed - 1 (8 ounce) jar

Vegetarian Spinach and Mushroom Enchiladas

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Vegetarian Spinach and Mushroom Enchiladas

1. Butter - 3 tablespoons

2. Mushrooms, cleaned and sliced - 1 pound

3. Coarsely chopped onion - 1 cup

4. Fresh spinach - washed, stemmed, and coarsely chopped - 8 ounces

5. Salt and ground black pepper to taste - 8 ounces

6. Mexican-style diced tomatoes with lime and cilantro (such as Rotel®), half drained - 1 (10 ounce) can

7. Neufchatel cheese - 1 (8 ounce) package

8. Sour cream, divided - 1 (16 ounce) container

9. Ground cumin - ½ teaspoon

10. Corn tortillas - 20

11. Shredded Monterey Jack cheese - 1 pound

12. Salsa, or as needed - 1 (8 ounce) jar

How to cook deliciously - Vegetarian Spinach and Mushroom Enchiladas

1. Stage

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.

2. Stage

Heat a skillet over high heat. Add butter, mushrooms, and onion and cook until onions are translucent, 7 to 10 minutes. Add spinach and toss until wilted, about 3 minutes more. Season with salt and pepper. Remove from heat and set aside.

3. Stage

Heat a small saucepan over medium heat. Add diced tomatoes, neufchatel cheese, 8 ounces sour cream, and cumin. Stir until thoroughly mixed, about 1 minute, and remove from heat.

4. Stage

Place tortillas between 2 paper towels and heat in a microwave oven until warm, 30 seconds to 1 minute.

5. Stage

Scoop about 2 tablespoons spinach mixture, 1 tablespoon cream mixture, and 1 to 2 tablespoons shredded Monterey Jack cheese into a tortilla. Roll up and place seam-side down in the prepared baking dish. Repeat with remaining tortillas. Spread any remaining cream mixture on top of enchiladas. Sprinkle any remaining Monterey Jack cheese on top. Cover.

6. Stage

Bake in the preheated oven until heated through, about 20 minutes.

7. Stage

Garnish individual servings with remaining sour cream and salsa.