Best Spicy Spinach Mushroom Enchiladas Recipes

SPINACH MUSHROOM ENCHILADAS

Steps:

• In a large skillet, saute mushrooms and onion in butter until tender; add garlic, cook 1 minute longer. Set aside half of the mushroom mixture for sauce., Add wine to remaining vegetables; cook and stir for 2 minutes. Add spinach and 1/4 teaspoon seasoned salt; cook until spinach is wilted and 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 bouillon. Stir in the sour cream, cilantro and reserved mushroom mixture; heat through., Place a scant 3 tablespoons spinach mixture down the center of each tortilla; roll up and place seam side down in a greased 13x9-in. baking dish. Spoon sauce over top; sprinkle with cheese. Bake, uncovered, at 350° until heated through, 14-18 minutes. If desired, sprinkle with pepper flakes.

SPINACH AND MUSHROOM ENCHILADAS WITH CILANTRO CREAM SAUCE

Steps:

• Filling: Heat butter in a large skillet over medium heat and saute onions, garlic and mushrooms until soft and liquid has evaporated, about 5 to 7 minutes.
• Remove half of the mushroom mixture and set aside, reserving for the sauce.
• Add wine and cook for 2 minutes more.
• Add spinach and cook until spinach is wilted and liquid has evaporated. Taste and add salt or season salt to taste IF NEEDED.
• Sauce: In a small sauce pan combine water, wine/juice, seasoned salt, chicken bouillon and garlic powder. Stir to dissolve before adding reserved mushroom mixture, sour cream and cilantro. Reduce heat to simmer until sauce just begins to thicken.
• Preheat oven to 350°F
• Wrap tortillas in paper towels and heat in microwave for a minute or so just to soften them.
• Divide filling evenly among the warm tortillas, fill and roll and place them seam side down in a greased 9x13 pan.
• Pour sauce over enchiladas, top with shredded cheese and bake 10-15 minutes- just until cheese is melted- browned if you like- and the entire dish has heated through.

SPICY SPINACH MUSHROOM ENCHILADAS

Steps:

• Preheat oven to 350 degrees.
• Spray a large skillet with nonstick cooking spray and heat over medium heat.
• Add onions, cumin, garlic powder, salt, and crushed red pepper, and saute until onions are clear and soft, stirring frequently.
• Add mushrooms and stir to combine. Cook over medium-low heat until mushrooms are cooked through, stirring occasionally.
• Add spinach and 1/2 cup enchilada sauce. Cover, reduce heat to low and cook until spinach is wilted. Remove from heat.
• Stir in 1 cup cheese to spinach and mushroom mixture. Roll up 1/2 cup of mixture in each corn tortilla and place each enchilada seam-down in ungreased 9x13 pan.
• Pour remaining enchilada sauce evenly over the enchiladas. Top with remaining cheese.
• Bake uncovered at 350 degrees for 15-20 minutes.
• Serve with sour cream and salsa.

SPINACH AND MUSHROOM ENCHILADAS

Steps:

• For the sauce: Combine all of the sauce ingredients in a saucepan. Bring to a simmer and cook until all of the vegetables are tender, about 15 minutes. If desired, you can puree with an immersion blender or an immersion blender for a smooth consistency. Season to taste with salt and pepper. Thin with water, if necessary. While the sauce is simmering, make the filling.
• For the filling: Heat a 12-inch nonstick saute pan over medium heat. Add the onions and garlic and cook until the onions are translucent, about 4 minutes. Add the mushrooms and cook until they have released most of their liquid, about 6 minutes. Add a few tablespoons of water if the mushrooms get too dry. Add the spinach and cook until it is heated through. Combine the milk and the cornstarch to make a slurry. Add the milk mixture and bring to a simmer. Once the mixture comes to a simmer, the cornstarch will thicken the liquid. Cook for 1 minute. Add the cumin, chipotle, and lime juice and mix well. Remove from the heat and season, to taste, with salt and pepper. Cool slightly.
• Preheat the oven to 375 degrees F.
• Wrap the tortillas in a wet paper towel and microwave for 15 seconds to heat. Ladle 1/2 of the sauce into the bottom of a baking dish. Place a few tablespoons of the filling on each tortilla and roll into a cylinder. Place, seam side down in the dish. Repeat with the remaining tortillas and filling. Top with the remaining sauce and the cheese. Bake, uncovered, until heated through and bubbly, about 25 to 30 minutes.

MUSHROOM SPINACH ENCHILADAS

Steps:

• Cook pork in large skillet over medium heat. (**I sometimes will substitute cooked shredded pork roast. If so, I add the shredded pork just long enough to heat through after I saute the vegetables but before adding the spinach.).
• Add garlic, chili powder, creole seasoning, mushrooms and onion. Saute 5 minutes.
• Add spinach and cook for 1 minute or until spinach wilts.
• Add cream cheese, cook 2 minutes or until cheese melts.
• Heat sauce in microwave.
• Soften tortillas in microwave.
• Stir 1/4 of the sauce into the meat mixture.
• Spoon mixture into the center of each tortilla, fold and arrange in 13x9 pan.
• Top with remaining sauce and sprinkle with cheese.
• Bake at 375 until cheese melts, about 15-20 minutes, depending on your oven.
• Serve topped with sour cream and cilantro.

SPINACH VEGGIE MUSHROOM ENCHILADAS IN SOUR CREAM SAUCE

Steps:

• Cook the spinach in 2 cups of water with the soup mix for 20 minutes.
• Drain spinach and let cool.
• Saute mushrooms, scallions and garlic in the olive oil over a medium heat in a large skillet.
• Using paper towels, squeeze all the moisture from the spinach.
• Heat the oven broiler.
• Blend together the spinach, mushrooms, garlic, scallions, cream cheese, cojita or feta, salt, pepper, Tabasco, and 1/2 cup of the Mexican cheese blend in the skillet and heat it on low.
• Pour the salsa on the bottom of a 9x12 rectangular glass or aluminum pan and spread it around.
• Using another skillet, heat the tortillas until soft, then spread 1/3 cup of the spinach mixture in the center of a warm tortilla, roll it up, and place it seam side down in the pan.
• Repeat process until all the tortillas are rolled.
• Mix the milk with the sour cream and chiles and spread it over the enchiladas.
• Top the enchiladas with the rest of the cheese, and sprinkle on some chile powder.
• Place pan under the broiler, leaving the oven door open.
• When the cheese is melted, remove the pan.
• Serve on plates immediately.