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Vegetarian Spinach and Mushroom Enchiladas
Vegetarian Spinach and Mushroom Enchiladas
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Prep Time:
30 minutes
Cook Time:
35 minutes
Total Time:
65 minutes
Savory meatless enchiladas packed with hearty mushrooms, spinach, and gooey cheese.
Ingredients:
  • 3 tablespoons butter
  • 1 pound mushrooms, cleaned and sliced
  • 1 cup coarsely chopped onion
  • 8 ounces fresh spinach - washed, stemmed, and coarsely chopped
  • salt and ground black pepper to taste
  • 1 (10 ounce) can Mexican-style diced tomatoes with lime and cilantro (such as Rotel®), half drained
  • 1 (8 ounce) package neufchatel cheese
  • 1 (16 ounce) container sour cream, divided
  • 0.5 teaspoon ground cumin
  • 20 corn tortillas
  • 1 pound shredded Monterey Jack cheese
  • 1 (8 ounce) jar salsa, or as needed
Instructions:
  • Heat your oven to a toasty 350 degrees F (175 degrees C) and gently grease a 9x13-inch baking dish.
  • 1. Preheat a skillet over high heat and melt butter. Sauté mushrooms and onion until onions are translucent, about 7 to 10 minutes. Add spinach and cook until wilted, around 3 minutes. Season with salt and pepper, then set aside.
  • In a small saucepan over medium heat, combine diced tomatoes, neufchatel cheese, 8 ounces of sour cream, and cumin. Stir well until fully blended, approximately 1 minute. Remove from heat.
  • Wrap tortillas in paper towels and microwave until warm, for 30 seconds to 1 minute.
  • Take a generous amount of the spinach mixture, a dollop of the cream mixture, and a sprinkle of shredded Monterey Jack cheese onto a tortilla. Roll it up and place it seam-side down in the baking dish. Repeat with the rest of the tortillas. Spread the leftover cream mixture on top of the enchiladas and sprinkle the remaining Monterey Jack cheese on top before covering.
  • Place in the oven and bake until warm, approximately 20 minutes.
  • Drizzle each serving with additional sour cream and salsa for an extra burst of flavor.

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