Go meatless and try this tasty enchilada dish filled with spinach, mushrooms and cheese. Growing up in Texas, Mexican food is super popular. At most restaurants, I find that enchiladas tend to be too cheesy. This enchilada recipe solves that issue by bringing balance with the right combination of cheese and veggies. Let’s start cooking by making the enchilada filling first!

Ingredients:

• 2 tablespoons olive oil
• ½ cup green onions, sliced
• 1 large sized onion, diced
• 1 lb mushrooms, sliced
• 12 oz bag of frozen spinach
• 4 cloves garlic, minced
• 1 jalapeno, minced
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon red chili powder
• 1 cup ricotta cheese
• ½ cup sour cream
• 1.5 cup shredded monterey jack cheese
• 1.5 cup shredded mozzarella cheese
• 1 cup cilantro, chopped
• 12 flour tortillas
• 28 oz enchilada sauce can

Heat a large pot with olive oil at medium-high heat. Add the green onions, onions and mushrooms to the pot and saute for 7 to 10 minutes.

Add the garlic and jalapeno and stir for 1 minute. Put the spinach, salt, black pepper and red chili powder into the pot and continue to stir every couple minutes until the water evaporates for the mixture.

Remove the spinach, onion and mushroom mixture from the pot and place it into a bowl to cool. Preheat the oven to 350° F. 

After the mixture cools for about 10 minutes, add half of the chopped cilantro, ricotta cheese, sour cream and ¾ cup each of the shredded monterey jack and mozzarella cheese to the mixture and mix together. Taste the enchilada filling for salt and add more if needed.

Now that the enchilada filling has been prepared, let’s assemble the enchilada together.

In a 9 by 13 inch pan, add about a cup of the enchilada sauce to the bottom of the pan and spread evenly.

To fill the tortilla, take a generous scoop of the enchilada filling and add it to the tortilla, wrap the tortilla and place it seam down in the pan. Repeat until the pan is filled.

Top the enchilada with the remaining enchilada sauce. Depending on your preference, you can use all the remaining sauce or some of it. I usually add enough to cover all the tortillas rolled. I also like to add some of the chopped cilantro before layering with cheese.

Top the enchilada with the remaining monterey jack and mozzarella cheese.

Baked the enchilada for 30 minutes and once finished baking, garnish with the remaining cilantro and enjoy!

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Vegetarian Spinach and Mushroom Enchiladas

If you love Mexican food and spinach, try making this tasty vegetarian enchiladas. This delicious dish will be a hit at dinner. You will forget that it’s meatless with the tasty combination of veggies and cheese filling.

Course Main Course

Cuisine Mexican

Prep Time 1 hour

Cook Time 30 minutes

Total Time 1 hour 30 minutes

Servings 8 people

Ingredients

• 2 tablespoons olive oil
• ½ cup green onions sliced
• 1 large sized onion diced
• 1 lb mushrooms sliced
• 12 oz bag of frozen spinach
• 4 cloves garlic minced
• 1 jalapeno minced
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon red chili powder
• 1 cup ricotta cheese
• ½ cup sour cream
• 1.5 cup shredded monterey jack cheese
• 1.5 cup shredded mozzarella cheese
• 1 cup cilantro chopped
• 12 flour tortillas
• 28 oz enchilada sauce can

Instructions

1. Heat a large pot with olive oil at medium-high heat
2. Add the green onions, onions and mushrooms to the pot and saute for 7 to 10 minutes
3. Add the garlic and jalapeno and stir for 1 minute
4. Put the spinach, salt, black pepper and red chili powder into the pot and continue to stir every couple minutes until the water evaporates for the mixture
5. Remove the spinach, onion and mushroom mixture from the pot and place it into a bowl to cool
6. Preheat the oven to 350° F
7. After the mixture cools for about 10 minutes, add half of the chopped cilantro, ricotta cheese, sour cream and ¾ cup each of the shredded monterey jack and mozzarella cheese to the mixture and mix together. Taste the enchilada filling for salt and add more if needed.
8. In a 9 by 13 inch pan, add about a cup of the enchilada sauce to the bottom of the pan and spread evenly
9. To fill the tortilla, take a generous scoop of the enchilada filling and add it to the tortilla, wrap the tortilla and place it seam down in the pan. Repeat until the pan is filled.
10. Top the enchilada with the remaining enchilada sauce. Depending on your preference, you can use all the remaining sauce or some of it. I usually add enough to cover all the tortillas rolled. I also like to add some of the chopped cilantro before layering with cheese.

11. Top the enchilada with the remaining monterey jack and mozzarella cheese

12. Baked the enchilada for 30 minutes and once finished baking, garnish with the remaining cilantro