Looking for a tasty and healthy vegetarian dish? These spinach and mushroom enchiladas are a delicious option that will satisfy even the most carnivorous of appetites. Filled with fresh spinach and mushrooms and topped with enchilada sauce and melted cheese, they are sure to be a hit with your family and friends.
- 1 tablespoon olive oil
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 8 ounces fresh spinach, chopped
- 12 corn tortillas
- 2 cups enchilada sauce
- 2 cups shredded cheese (such as cheddar or Monterey Jack)
- Sour cream and chopped cilantro, for serving
- Preheat the oven to 350°F.
- In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté until the onion is soft and translucent, about 5 minutes.
- Add the mushrooms to the skillet and cook until they release their liquid and start to brown, about 5-7 minutes.
- Add the chopped spinach to the skillet and cook until it wilts down, about 2-3 minutes.
- Warm the corn tortillas in the microwave for 20-30 seconds to make them pliable.
- Spread a spoonful of enchilada sauce on each tortilla. Add a spoonful of the spinach and mushroom mixture and roll up tightly. Place seam-side down in a 9x13 inch baking dish.
- Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with shredded cheese.
- Bake for 20-25 minutes, until the cheese is melted and bubbly.
- Serve hot, topped with sour cream and chopped cilantro, if desired.
- For a vegan option, use dairy-free cheese or omit the cheese altogether.
- You can use flour tortillas instead of corn tortillas if you prefer.
- Add some diced tomatoes or bell peppers to the filling for extra flavor and nutrition.
These spinach and mushroom enchiladas are a delicious and healthy vegetarian option that are easy to make and sure to please. Whether you are a vegetarian or just looking for a meatless meal, this dish is a winner. Give it a try and enjoy the flavors of Mexico in your own home.