A few weeks ago, we were getting ready to go away and needed to use up the pound of mushrooms I had bought. I hadn’t gotten them for a particular purpose, so they sat in the refrigerator and did not get used. Until crunch time. Then we needed to use up all the perishables in the fridge. Fortuitously, I had come across a vegetarian enchilada dish just days prior to the cleanout. It was a perfectly delicious way to use up that pound of mushrooms!
Enchiladas originated in Mexico and date back to Aztec times. Enchilada comes from the Mexican Spanish verb enchilar, meaning “to season with chili”. Originally, the dish was a corn tortilla dipped in chili sauce. Eventually, the tortillas were stuffed with various fillings of meats and cheeses. The dish that we know and love today consists of a maize tortilla that is filled, rolled, and then covered with a savory sauce.
For this vegetarian version, mushrooms are sautéed in butter with some onion and garlic. Spinach is then wilted into the mix. This filling gets rolled into small corn tortillas, covered in a savory sour cream and cilantro sauce, topped with cheese, and then baked. Topped with salsa and avocado for serving, it’s a wonderfully delicious Mexican and vegetarian dish!
Spinach & Mushroom Enchiladas
Spinach & Mushroom Enchiladas (adapted from tasteofhome.com) Total Time Required: 50 minutes, Prep Time: 35 minutes, Bake Time: 15 minutes, Makes: 6 servings
Ingredients:
- 1 pound baby portobello mushrooms, quartered
- 1 small onion, finely chopped
- 2 tablespoons butter
- 3 garlic cloves, minced
- 1/4 cup white wine
12 ounces fresh spinach, coarsely chopped- 1/2 teaspoon seasoned salt, divided
- 3/4 cup water
- 1/4 cup lime juice
- 1 tablespoon vegetable base or bouillon granules
- 1 tablespoon garlic powder
- 1-1/2 cups sour cream
- 1/2 cup minced fresh cilantro
- 12 6-inch corn tortillas, warmed
- 1-1/2 cups shredded Monterey Jack cheese
- crushed red pepper flakes, optional
- salsa & avocado for serving
Directions:
In a large skillet, sauté the mushrooms and onion in butter until they are tender, about 7 – 8 minutes.
Sauté the mushrooms and onion in butter.
Add the garlic and cook 1 minute longer. Remove half of the mushroom mixture from the pan and set it aside for the sauce.
Add the garlic to the mushrooms and onions.
Add the wine to the remaining mushroom mixture in the pan, cooking and stirring for 2 minutes.
Add the wine to the mushroom mixture in the pan.
Add the spinach and 1/4 teaspoon of seasoned salt.
Add the spinach to the mushrooms.
Cook until the spinach is wilted and the liquid is evaporated.
Cook until the spinach is wilted and the liquid is evaporated.
In a large saucepan, bring the water, lime juice, chicken bouillon, garlic powder, and remaining seasoned salt to a boil, stirring to dissolve the bouillon. Stir in the sour cream, cilantro, and reserved mushroom mixture. Heat the mixture through.
Combine the ingredients for the sauce.
Preheat the oven to 350ºF. Place a scant 3 tablespoons of the spinach mixture down the center of each tortilla.
Place some of the spinach mixture down the center of each tortilla.
Roll the tortillas up and place them seam side down in a greased 13×9-inch baking dish. Spoon the sauce over top, then sprinkle the enchiladas with cheese.
Roll the tortillas up, place them in a greased baking dish, spoon the sauce over top, then sprinkle the enchiladas with cheese.
Bake, uncovered, until the enchiladas are heated through, about 14-18 minutes. If desired, sprinkle the enchiladas with cilantro and pepper flakes.
Sprinkle with cilantro and red pepper flakes.
Serve with salsa and avocado.
Delicious!
Rich, creamy, cheesy, and oh, so good! ~Linda
Spinach & Mushroom Enchiladas (adapted from tasteofhome.com) Total Time Required: 50 minutes, Prep Time: 35 minutes, Bake Time: 15 minutes, Makes: 6 servings
Ingredients:
- 1 pound baby portobello mushrooms, quartered
- 1 small onion, finely chopped
- 2 tablespoons butter
- 3 garlic cloves, minced
- 1/4 cup white wine
- 12 ounces fresh spinach, coarsely chopped
- 1/2 teaspoon seasoned salt, divided
- 3/4 cup water
- 1/4 cup lime juice
- 1 tablespoon vegetable base or bouillon granules
- 1 tablespoon garlic powder
- 1-1/2 cups sour cream
- 1/2 cup minced fresh cilantro
- 12 6-inch corn tortillas, warmed
- 1-1/2 cups shredded Monterey Jack cheese
- crushed red pepper flakes, optional
- salsa & avocado for serving
Directions:
In a large skillet, sauté the mushrooms and onion in butter until tender, about 7 – 8 minutes. Add the garlic and cook 1 minute longer. Remove half of the mushroom mixture from the pan and set it aside for the sauce.
Add the wine to the remaining mushroom mixture in the pan, cooking and stirring for 2 minutes. Add the spinach and 1/4 teaspoon of seasoned salt. Cook until the spinach is wilted and the liquid is evaporated.
In a large saucepan, bring the water, lime juice, chicken bouillon, garlic powder, and remaining seasoned salt to a boil, stirring to dissolve the bouillon. Stir in the sour cream, cilantro, and reserved mushroom mixture. Heat the mixture through.
Preheat the oven to 350ºF. Place a scant 3 tablespoons of the spinach mixture down the center of each tortilla. Roll the tortillas up and place them seam side down in a greased 13×9-inch baking dish. Spoon the sauce over top, then sprinkle the enchiladas with cheese. Bake, uncovered, until the enchiladas are heated through, about 14-18 minutes. If desired, sprinkle the enchiladas with cilantro and pepper flakes. Serve with salsa and avocado.