Spinach and Mushroom Enchiladas 🌯

Overview:

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6
Yield: 12 enchiladas
Calories: 623.7 per serving

Description:

Indulge in the delightful flavors of our Spinach and Mushroom Enchiladas recipe! These enchiladas are bursting with savory mushrooms, nutrient-rich spinach, and gooey cheese, all wrapped in warm tortillas and smothered in zesty enchilada sauce. Perfect for a quick and satisfying weeknight dinner or for sharing at gatherings with friends and family.

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Ingredients:

• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1/2 onion, diced
• 1 carrot, grated
• 2 cups mushrooms, sliced
• 3 cups fresh spinach
• 1 (10 oz) can enchilada sauce
• 12 small tortillas
• 2 cups shredded Monterey Jack cheese

Instructions:

1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).

2. Prepare Filling: In a large skillet, heat olive oil over medium heat. Add minced garlic and diced onion, sautéing until the garlic turns golden brown and the onion becomes translucent.

3. Cook Vegetables: Stir in the grated carrot and sliced mushrooms, cooking until the mushrooms are tender and release their juices.

4. Add Spinach: Toss in the fresh spinach and 1/2 cup of enchilada sauce. Reduce the heat to a simmer and cook until the spinach wilts slightly but remains vibrant green. Remove the skillet from the heat.

5. Warm Enchilada Sauce: In a shallow pan, heat the remaining enchilada sauce over low heat.

6. Prepare Tortillas: Using tongs, dip each tortilla into the heated enchilada sauce, coating both sides.

7. Fill and Roll: Spoon about 1/2 cup of the spinach mixture onto the center of each tortilla. Sprinkle 1 tablespoon of shredded Monterey Jack cheese over the filling. Roll up the tortilla tightly and place it seam side down on a baking sheet. Repeat with the remaining tortillas and filling.

8. Top with Sauce and Cheese: Pour the warmed enchilada sauce evenly over the rolled enchiladas. Sprinkle the remaining shredded Monterey Jack cheese over the top.

9. Bake: Transfer the baking sheet to the preheated oven and bake for 10-15 minutes, or until the cheese is melted and bubbly.

10. Serve: Remove the enchiladas from the oven and let them cool slightly before serving. Garnish with fresh cilantro, sliced avocado, or a dollop of sour cream if desired.

11. Enjoy: Dive into these scrumptious Spinach and Mushroom Enchiladas, savoring each bite of cheesy goodness and wholesome veggies!

These enchiladas are sure to become a favorite in your recipe collection, offering a satisfying and flavorful meal that’s ready in no time. Whether you’re a vegetarian looking for a hearty dish or simply craving the bold flavors of Mexican cuisine, these enchiladas deliver on taste and convenience. Try them out today and watch as your family and friends eagerly come back for seconds!