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

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.