Delicious enchiladas without meat. To make them as light or as heavy as you desire, you can adjust the cheese and cream sauce proportions. I use three to five kinds of mushrooms. Buttons, little portobello mushrooms, and several oyster kinds.
| Prep Time: | 30 mins |
| Cook Time: | 35 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 10 |
| Yield: | 10 servings |
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
- ½ teaspoon ground cumin
- 20 corn tortillas
- 1 pound shredded Monterey Jack cheese
- 1 (8 ounce) jar salsa, or as needed
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9×13-inch baking dish.
- Heat a skillet over high heat. Add butter, mushrooms, and onion and cook until onions are translucent, 7 to 10 minutes. Add spinach and toss until wilted, about 3 minutes more. Season with salt and pepper. Remove from heat and set aside.
- Heat a small saucepan over medium heat. Add diced tomatoes, neufchatel cheese, 8 ounces sour cream, and cumin. Stir until thoroughly mixed, about 1 minute, and remove from heat.
- Place tortillas between 2 paper towels and heat in a microwave oven until warm, 30 seconds to 1 minute.
- Scoop about 2 tablespoons spinach mixture, 1 tablespoon cream mixture, and 1 to 2 tablespoons shredded Monterey Jack cheese into a tortilla. Roll up and place seam-side down in the prepared baking dish. Repeat with remaining tortillas. Spread any remaining cream mixture on top of enchiladas. Sprinkle any remaining Monterey Jack cheese on top. Cover.
- Bake in the preheated oven until heated through, about 20 minutes.
- Garnish individual servings with remaining sour cream and salsa.
- I usually sauté the onions and mushrooms separately for greater control. They can be done either way with suitable results.
Nutrition Facts
| Calories | 501 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 87 mg |
| Dietary Fiber | 5 g |
| Protein | 21 g |
| Saturated Fat | 20 g |
| Sodium | 688 mg |
| Sugars | 3 g |
| Fat | 34 g |
| Unsaturated Fat | 0 g |
Reviews
I sauteed one diced onion, adding a half bag of shredded carrots, then one box of sliced mushrooms and added one pound of fresh spinach in batches, sauteed in that order, For the sour cream mix I used 16 oz. of sour cream, 8 oz. of cream cheese and one can of Rotel. Lastly I used about 12 oz. of mixed shredded Monterey Jack and Mexican style cheese. I thought it might be bland but it was really tasty. Additional sour cream and cheese! Of course it was tasty!
Delicious! Or, should I say, !Delicioso! Other than adding corn, I followed the recipe to the letter. Couldn’t fit all of the enchiladas in the 9×13 and ended up using a second pan. Next time, I’ll go up a pan size. I’ll definitely be making this again!
This is a great change of pace from typical enchiladas. I made a few tweaks to use odds and ends on hand, but kept the premise the same. I’m not a huge straight cumin fan and had an open taco seasoning packet, so I used that in place of the cumin. I wanted to add protein, so I added a can of black beans to the filling. I also had half a jar of salsa verde so I used that on top pre baking. These are incredibly rich; the cheese filling goes a long way! The only thing I’d do differently is chop my baby spinach because I didn’t like the *stringy* effect I got some bites. Thanks for the recipe!
These enchiladas are great! I think the sauce is what really makes them (and to be honest, I was dipping tortilla chips directly in the sauce as an “appetizer” as I roll up the enchiladas. Oops.) I used flour tortillas because that’s what I had on hand and while I didn’t have salsa to garnish these, I used fresh tomatoes, cilantro, and avocado. I did cook mine for probably closer to 35 – 40 minutes thought. 20 minutes covered and then 15 – 20 more uncovered to get them nice and bubbly. The best part of these is that the flavor only gets better the longer it sits. I know this because I ate half an enchilada around midnight before heading off to bed and it was delightful. Thanks for an easy recipe that’s also vegetarian!
I loved this recipe. I used frozen spinach, thawed, and squeezed dry instead of fresh. It still turned out wonderful!
This was a delicious base recipe! I think next time I’ll add more veggies and some enchilada sauce.