Mushroom Spinach Enchiladas Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SPINACH AND MUSHROOM ENCHILADAS WITH CILANTRO CREAM SAUCE

I LOVE these spinach enchiladas. They are just like the ones served at one of my fave restaurants! If you like spinach, you will love these. If you don't like spinach- you will probably find that this recipe changes your mind. (Altered recipe after reviews regarding the saltiness and amount of sauce. I have not had that problem, but do not want anyone to have a bad result. Please do try this and enjoy it.)

Provided by Mamas Kitchen Hope

Categories     One Dish Meal

Time 35m

Yield 6 serving(s)

Number Of Ingredients 15



Spinach and Mushroom Enchiladas With Cilantro Cream Sauce image

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.

12 corn tortillas or 12 flour tortillas
1 1/2 cups monterey jack cheese, shredded
1 tablespoon butter
1 small onion, minced
2 garlic cloves, minced
1 lb mushroom, chopped
1/4 cup white wine
12 ounces fresh spinach, washed, drained and coarsely chopped
1/4 cup lime juice or 1/4 cup wine
3/4 cup water
season salt, to taste (reduced to 1 t from 1 T and it was still considered salty please adjust to your taste or leave out a) (optional)
1 tablespoon chicken bouillon granule
1 tablespoon garlic powder
1/2 cup cilantro, chopped, use the amount that suits your taste
1 cup sour cream

SPINACH MUSHROOM ENCHILADAS

Lime, cilantro and Monterey Jack cheese lend Mexican flavors to this veggie-filled version of a real crowd-pleaser. -Evangeline Bradford, Erlanger, Kentucky

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 16



Spinach Mushroom Enchiladas image

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.

Nutrition Facts : Calories 427 calories, Fat 24g fat (15g saturated fat), Cholesterol 75mg cholesterol, Sodium 879mg sodium, Carbohydrate 36g carbohydrate (5g sugars, Fiber 5g fiber), Protein 16g protein.

1 pound baby portobello mushrooms, quartered and sliced
1 small onion, finely chopped
2 tablespoons butter
3 garlic cloves, minced
1/4 cup white wine or chicken broth
12 ounces chopped fresh spinach, coarsely chopped
1/2 teaspoon seasoned salt, divided
3/4 cup water
1/4 cup lime juice
1 tablespoon chicken bouillon granules
1 tablespoon garlic powder
1-1/2 cups sour cream
1/2 cup minced fresh cilantro
12 corn tortillas (6 inches), warmed
1-1/2 cups shredded Monterey Jack cheese
Crushed red pepper flakes, optional

SPINACH AND MUSHROOM ENCHILADAS

Provided by Food Network

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 19



Spinach and Mushroom Enchiladas image

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.

Nutrition Facts : Calories 203 calorie, Fat 3.4 grams, SaturatedFat 1.7 grams, Carbohydrate 36 grams, Fiber 6.7 grams, Protein 9 grams

2 (10-ounce) cans tomatoes with chiles
1 small onion, chopped
1 garlic clove, minced
2 teaspoons ground cumin
2 tablespoons chopped cilantro leaves
1 tablespoon chopped oregano leaves
Kosher salt
Freshly ground black pepper
1 large red onion, diced
1 garlic clove, minced
1/2 pound portobello mushrooms, cleaned and cut into 1/2-inch pieces
1 (10-ounce) box frozen chopped spinach, thawed and squeezed to remove excess water
1/2 cup skim milk
1 tablespoon cornstarch
1 1/2 teaspoons ground cumin
1 tablespoon minced chipotle in adobo (optional)
1 lime, juiced
4 (6-inch) low-fat corn tortillas
1/4 cup queso blanco

MUSHROOM ENCHILADAS

Provided by Food Network

Categories     main-dish

Time 35m

Yield 8 enchiladas

Number Of Ingredients 10



Mushroom Enchiladas image

Steps:

  • Preheat oven to 350 degrees F. Heat 1/4 cup oil in a skillet add mushrooms and saute them until they start to shrink, about 3 to 5 minutes. Add onion, garlic, oregano, coriander and saute for another 2 minutes. Pour mixture into a bowl and stir in cheese, mix well. Heat remaining oil in a cleaned skillet. When oil is hot dip each tortilla in turn and fry for 10 to 15 seconds on each side or until softened. Remove to paper towels to drain. Divide the stuffing evenly among the tortillas, roll them up and place in a lightly oiled baking pan. Pour the roasted vegetable sauce over all and bake for 10 minutes or until the sauce bubbles. Remove from oven, top with chopped cilantro and serve.

1/2 cup olive oil, divided
1 pound shiitakes, chanterelles or portobellos (or a combination), sliced
1 small onion, finely chopped
2 tablespoons minced garlic
1 tablespoon chopped oregano or 1 teaspoon dried Mexican oregano
1/2 teaspoon ground coriander
1 1/2 cups grated Jack cheese
8 corn tortillas
2 cups roasted vegetable sauce (recipe follows)
1/4 cup minced fresh cilantro

SPINACH MUSHROOM CASHEW ENCHILADAS

Coarsely chopped and well-seasoned mushrooms and cashews make the perfect vegetarian ground meat substitute in this hearty and savory casserole. To cut down on time, use your favorite store-bought salsa. You can even assemble the dish in advance then bake it just before serving, for an easy weeknight dinner. Like the mushroom "meat" filling? Double that part of the recipe and freeze it to use for other easy vegetarian dishes like tacos, sloppy joes or pasta!

Provided by Alejandra Ramos

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 18



Spinach Mushroom Cashew Enchiladas image

Steps:

  • Preheat the oven to 350 degrees F. Grease a 9-inch square or 9-by-13-inch baking pan with vegetable oil or cooking spray.
  • Combine the mushrooms and cashews in a food processor and pulse until coarsely chopped.
  • Heat the olive oil in a large deep skillet over medium heat. Add the chopped mushrooms and cashews and season with 1/2 teaspoon salt. Cook, stirring occasionally, until the mushrooms cook down and reduce, about 5 minutes.
  • While the mushrooms cook, combine the onion and garlic in the food processor bowl (no need to rinse it out first) and pulse until coarsely chopped. Transfer to the skillet with the mushrooms. Add all of the spices and tomato paste and stir to combine. Continue to cook until the liquid has evaporated and the mixture has thickened and reduced, 5 to 10 minutes. Add the spinach and cook 3 minutes. Remove from the heat and stir in 1 cup of the sour cream and 1 cup of the mozzarella. Set aside.
  • Place about 1/2 cup of the salsa verde in the baking pan and spread to coat the bottom in a thin layer. Working with 1 tortilla at a time, place a generous spoonful of the filling down the center of the tortilla. Roll it closed and place seam-side down in the baking pan. Repeat with the remaining tortillas and filling, using as much filling as possible in each tortilla. (If using a square pan, you may need to cut one of the tortillas in half to fill the space.)
  • Pour the remaining salsa verde over the filled baking pan, tilting to spread the salsa evenly. Sprinkle the top with the remaining 1/2 cup mozzarella.
  • Bake until bubbling, the cheese is melted and slightly golden and the tortilla edges are toasted, about 30 minutes.
  • Let cool in the pan for 15 minutes, then serve topped with dollops of the remaining sour cream and sprinkled with the cilantro.

Vegetable oil or nonstick cooking spray, for greasing
1/2 pound button mushrooms
1 cup roasted or raw cashews (you can substitute walnuts, pecans, almonds or mixed nuts)
3 tablespoons extra-virgin olive oil
Kosher salt
1 large onion
3 cloves garlic
1 tablespoon chili powder
2 teaspoons smoked Spanish paprika
2 teaspoons ground cumin
1 tablespoon dried oregano
1/4 cup tomato paste
One 10-ounce box frozen chopped spinach, thawed
1 1/2 cups sour cream
1 1/2 cups shredded mozzarella
One 14- to 16-ounce jar salsa verde
8 corn or flour tortillas (8 to 10 inches)
1/4 cup chopped cilantro, for garnish

SPINACH ENCHILADAS

If you like spinach and Mexican food, you'll love these easy vegetarian enchiladas made with ricotta cheese and spinach.

Provided by SADONIA2

Categories     World Cuisine Recipes     Latin American     Mexican

Time 40m

Yield 5

Number Of Ingredients 9



Spinach Enchiladas image

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Melt butter in a saucepan over medium heat. Add garlic and onion; cook for a few minutes until fragrant, but not brown. Stir in spinach, and cook for about 5 more minutes. Remove from the heat, and mix in ricotta cheese, sour cream, and 1 cup of Monterey Jack cheese.
  • In a skillet over medium heat, warm tortillas one at a time until flexible, about 15 seconds. Spoon about 1/4 cup of the spinach mixture onto the center of each tortilla. Roll up, and place seam side down in a 9x13 inch baking dish. Pour enchilada sauce over the top, and sprinkle with the remaining cup of Monterey Jack.
  • Bake for 15 to 20 minutes in the preheated oven, until sauce is bubbling and cheese is lightly browned at the edges.

Nutrition Facts : Calories 509.8 calories, Carbohydrate 32.3 g, Cholesterol 95.3 mg, Fat 36 g, Fiber 6 g, Protein 18.2 g, SaturatedFat 20.5 g, Sodium 353.6 mg, Sugar 1.3 g

1 tablespoon butter
½ cup sliced green onions
2 cloves garlic, minced
1 (10 ounce) package frozen chopped spinach , thawed, drained and squeezed dry
1 cup ricotta cheese
½ cup sour cream
2 cups shredded Monterey Jack cheese
10 (6 inch) corn tortillas
1 (19 ounce) can enchilada sauce

MUSHROOM SPINACH ENCHILADAS

I made up these vegetarian enchiladas from some ingredients I wanted to use up in my refrigerator. I was amazed at how fantastic it turned out. Even my mother-in-law, who is an exceptional cook, asked for the recipe. -Patrisha Thompson, Sterling, Colorado

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 11



Mushroom Spinach Enchiladas image

Steps:

  • Place mushrooms in a food processor; cover and process until finely chopped. Transfer to a bowl. Place spinach in food processor; cover and process until finely chopped., In a large skillet, saute mushrooms and onions in butter until mushrooms are tender. Stir in spinach and garlic; cook until liquid has evaporated, about 5 minutes longer. Remove from the heat. Stir in 1-1/4 cups Colby-Monterey Jack cheese, ricotta and sour cream. , Combine enchilada sauces; spread 1/2 cup in a greased 13x9-in. baking dish. Place 1/4 cup mushroom mixture down the center of each tortilla. Roll up and place seam side down in baking dish. Pour remaining enchilada sauce over the top., Cover and bake at 375° until heated through, 20-25 minutes. Sprinkle with remaining cheese. Bake, uncovered, until cheese is melted, about 5 minutes longer. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 416 calories, Fat 23g fat (14g saturated fat), Cholesterol 68mg cholesterol, Sodium 924mg sodium, Carbohydrate 37g carbohydrate (5g sugars, Fiber 5g fiber), Protein 20g protein.

1/2 pound sliced fresh mushrooms
1 package (6 ounces) fresh baby spinach
2 green onions, chopped
1 tablespoon butter
2 garlic cloves, minced
2 cups shredded Colby-Monterey Jack cheese, divided
1 cup ricotta cheese
1/2 cup sour cream
1 can (10 ounces) green enchilada sauce
1 can (10 ounces) red enchilada sauce
12 corn tortillas (6 inches), warmed

SPICY SPINACH MUSHROOM ENCHILADAS

Make and share this Spicy Spinach Mushroom Enchiladas recipe from Food.com.

Provided by elastigirl

Categories     One Dish Meal

Time 50m

Yield 6 serving(s)

Number Of Ingredients 11



Spicy Spinach Mushroom Enchiladas image

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.

2 portabella mushroom caps, diced
2 large white mushrooms, diced
4 cups fresh spinach, chopped
1 medium onion, diced
1/2 teaspoon cumin
1/2 teaspoon garlic powder
salt, to taste
crushed red pepper flakes, to taste
2 cups red enchilada sauce
3 cups reduced-fat cheddar cheese
12 corn tortillas

SPINACH VEGGIE MUSHROOM ENCHILADAS IN SOUR CREAM SAUCE

This recipe was created using Knorr's Vegetable Recipe Mix and is very low fat. Do not top the enchiladas with the sour cream sauce and 1/2 cup of cheese until ready to serve, as sour cream can curdle when over-cooked.

Provided by Myralein

Categories     Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 17



Spinach Veggie Mushroom Enchiladas in Sour Cream Sauce image

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.

Nutrition Facts : Calories 730, Fat 33.7, SaturatedFat 16.8, Cholesterol 72, Sodium 4873.8, Carbohydrate 86.9, Fiber 10.1, Sugar 9.6, Protein 26.6

1 (16 ounce) package frozen chopped spinach
1 (8 ounce) package Knorr vegetable soup mix
2 cups water
1 (8 ounce) package sliced mushrooms
1 bunch scallion, sliced (white part and some green)
2 large garlic cloves, minced
1 tablespoon extra virgin olive oil
1/4 cup cream cheese (neufchatel is okay)
1/4 cup crumbled mexican Cotija cheese or 1/4 cup feta cheese
1 cup reduced-fat Mexican cheese blend, split into 1/2 cup portions
1 teaspoon Tabasco sauce
1 (16 ounce) container low-fat sour cream, room temperature
2 tablespoons milk or 2 tablespoons half-and-half
2 ounces chopped green chilies
1 cup favorite salsa
8 fajita size flour tortillas
chili powder

VEGETARIAN SPINACH AND MUSHROOM ENCHILADAS

Delicious meatless enchiladas. You can vary the amounts of cheese and cream sauce to make them as light or heavy as you like. I use 3 to 5 varieties of mushrooms. Various oyster varieties, buttons, and baby portobello.

Provided by Randy Tolleson

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h5m

Yield 10

Number Of Ingredients 12



Vegetarian Spinach and Mushroom Enchiladas image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-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.

Nutrition Facts : Calories 500.9 calories, Carbohydrate 32.4 g, Cholesterol 86.6 mg, Fat 33.8 g, Fiber 5.1 g, Protein 20.6 g, SaturatedFat 20.4 g, Sodium 687.7 mg, Sugar 3.2 g

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

MUSHROOM SPINACH ENCHILADAS

A yummy recipe I got from my recipe club. Easy to make and satisfying. You can adjust the spices to fit your desired preference for heat.

Provided by Alskann

Categories     Pork

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13



Mushroom Spinach Enchiladas image

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.

Nutrition Facts : Calories 799.6, Fat 39.8, SaturatedFat 15.3, Cholesterol 124.4, Sodium 971.5, Carbohydrate 64.6, Fiber 5.2, Sugar 3.8, Protein 44.7

1 lb ground pork (**see substitution note)
garlic, minced to taste
1/4 cup chopped onion
chili powder
creole seasoning
8 ounces sliced mushrooms
6 ounces spinach, stems removed and torn
2 tablespoons light cream cheese
16 ounces green tomatillo sauce (You can substitute regular tomato sauce)
4 large flour tortillas
1/3 cup shredded cheese
1/4 cup sour cream
cilantro, for garnish

SPINACH ENCHILADAS

These are really good. I have a lot of company and once made all mexican food, this was one of my recipes that went over well.

Provided by Melaine

Categories     Spinach

Time 45m

Yield 6 serving(s)

Number Of Ingredients 9



Spinach Enchiladas image

Steps:

  • Combine first 5 ingredients in container of electric blender and process until smooth. Set aside.
  • Try tortillas, one at a time, in hot oil about 5 seconds on each side.
  • Drain on paper towells.
  • Spoon 1 Tbs. of each cheese on onion on each tortilla, roll up and place in a lightly greased 12 x 8 baking dish.
  • Spoon spinach mixture over and sprinkle with remaining cheese.
  • Bake uncovered, at 325 for 30 minutes.

Nutrition Facts : Calories 706.4, Fat 53.9, SaturatedFat 23.1, Cholesterol 88.4, Sodium 796.8, Carbohydrate 33.2, Fiber 5.3, Sugar 3.5, Protein 26.2

1 (10 ounce) package frozen spinach, thawed and pressed dry
10 ounces cream of chicken soup
8 ounces sour cream
1 (4 ounce) can chopped green chilies
2 tablespoons green onions
12 corn tortillas
1/2 cup vegetable oil
4 cups monterey jack cheese, divided
3/4 cup minced onion

More about "mushroom spinach enchiladas recipes"

SPINACH AND MUSHROOM ENCHILADAS RECIPE - FOOD REPUBLIC
Add the onion, mushrooms and chiles, and cook, stirring frequently, until the mushrooms and onion are softened and any liquid the mushrooms have given off has evaporated, 5 to 8 minutes. Add the salt, and add the spinach by the handful, stirring or tossing to wilt it until it all fits in the skillet. Then cover and cook until all the spinach is ...
From foodrepublic.com
Servings 8
Estimated Reading Time 5 mins


SPINACH-MUSHROOM ENCHILADAS
For these vegetarian enchiladas, sauteed mushrooms and spinach combine with tomatillo sauce and Jack cheese. Yield: 4 to 6 servings; Difficulty: Easy; Total: 1 hr 45 mins ; Active: 45 min; Ingredients (20) For the tomatillo sauce: 2 1/2 pounds fresh tomatillos, husks removed and rinsed; 2 large garlic cloves, peeled; 2 to 3 serrano chiles
From ostrowskiformkesheriff.com


MUSHROOM SPINACH ENCHILADAS BEST RECIPES
For the enchiladas: 1 large red onion, diced. 1 garlic clove, minced. 1/2 pound portobello mushrooms, cleaned and cut into 1/2-inch pieces. 1 (10-ounce) box frozen chopped spinach, thawed and squeezed to remove excess water. 1/2 cup skim milk. 1 tablespoon cornstarch. 1 1/2 teaspoons ground cumin.
From recipesforweb.com


CREAMY SPINACH-MUSHROOM SKILLET ENCHILADAS RECIPE | MYRECIPES
Preheat broiler. Heat olive oil in a large skillet over medium-high heat. Add the garlic, chili powder, cumin, and mushrooms; sauté 5 minutes. Add spinach and salt; cook for 1 minute or until spinach wilts, stirring frequently. Drain; return mushroom mixture to pan. Add cream cheese; cook 2 minutes or until cream cheese melts, stirring frequently.
From myrecipes.com


SPINACH MUSHROOM CASHEW ENCHILADAS – FOOD NETWORK KITCHEN
404. The page you're looking for seems to have disappeared! Maybe you typed in the URL incorrectly; why don't you check the web address again? If you bookmarked the page, try our search to find ...
From foodnetwork.com


SPINACH AND MUSHROOM ENCHILADAS WITH CREAM SAUCE …
Bring up the heat to medium-high and cook, stirring until it just begins to bubble. Let the cream simmer for 1-2 minutes. Sprinkle in the jack cheese, whisking well. Cook another couple of minutes over medium heat and season with lemon juice and salt. Set aside, covered, while you finish the enchiladas.
From urbancowgirllife.com


SPINACH MUSHROOM ENCHILADAS RECIPE - FOOD NEWS
Spinach and Mushroom Enchiladas Recipe. Add the flour, toss until the contents of the pan are well coated, then add the milk and spinach. Toss well until blended and add 2 ounces of the cheese. Toss well until the cheese begins to melt and the sauce begins to thicken. Divide the spinach and mushroom mixture between the 6 tortillas. Roll each ...
From foodnewsnews.com


STACKED SPINACH AND MUSHROOM ENCHILADAS | STONYFIELD RECIPES
Step 6. Pour about 1/2 cup salsa mixture in the bottom of the skillet (no need to clean first). Place 3-4 tortillas on top of the salsa. Spread some of the yogurt/veggie mixture on top of the tortillas then pour another 1/2 cup sauce over the tortillas. Repeat these layers one more time.
From stonyfield.com


SPINACH-MUSHROOM ENCHILADAS - CHOWHOUND FOOD COMMUNITY
Season with salt and set aside. In a frying pan, warm the 1 tablespoon of olive oil. Add the 1/2 yellow onion and sauté until browned and tender. Add the mushrooms and cook, stirring, until just ...
From greatist.com


SPINACH MUSHROOM ENCHILADAS | TASTY KITCHEN: A HAPPY RECIPE …
Spray a 9×13 baking dish with cooking spray and put 1/2 cup of the sour cream mixture in the bottom. Fill tortillas with spinach/mushroom mixture, roll them up and place them seam side down in the dish. Cover enchiladas with the rest of the sour cream sauce. Sprinkle with mozzarella cheese and garnish with cilantro. Bake at 350 F for 30 ...
From tastykitchen.com


SPINACH-MUSHROOM ENCHILADAS
Add the mushrooms and cook, stirring, until just tender. Add the spinach and cook until wilted. Drain off any liquid. Add 1/4 cup of the tomatillo sauce and continue to simmer for 5 minutes for the flavors to melt. Remove from the heat and set aside.
From fromawaypodcast.com


MUSHROOM, SPINACH, & CHICKEN ENCHILADAS - THE GIRL WHO ATE …
Instructions. Preheat oven to 350 degrees and grease a 9x13 baking dish. For the filling: Melt the 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 for the sauce.
From the-girl-who-ate-everything.com


HEALTHY ENCHILADAS RECIPE | SPINACH MUSHROOM | VEGAN VEGETARIAN
3 cloves garlic, minced. 4 cups white mushrooms, diced (397 grams) 1 cup chopped spinach (including stems) 1 can pinto beans, drained and rinsed (15 ounces) 1 cup walnut pieces. ¼ cup cilantro. ¼ cup nutritional yeast or crumbled cotija cheese for vegetarian option. Salt and pepper.
From gratefulgrazer.com


SPINACH ENCHILADAS : EASY HEALTHY MEXICAN FOOD FROM DR. GOURMET
Cook for about one minute until the spices are well blended. Add the spinach and cook until it is wilted. Toss frequently. Remove the spinach and mushroom mixture from the pan and set aside to cool. While the spinach is cooling, add the remaining 1 teaspoon olive oil and the 1/4 large diced onion. Cook for about 5 minutes.
From drgourmet.com


VEGAN SPINACH & MUSHROOM ENCHILADAS WITH SALSA VERDE
Prep: Preheat the oven to 350F and set a 9×13″ casserole dish aside. Make the Salsa Verde, if you haven’t already. Make the Filling: heat 1 tablespoon of oil in a large nonstick pan over medium-high heat (for oil free, use 1/4 cup of water and add more as necessary, to prevent sticking).
From frommybowl.com


CREAMY SPINACH AND MUSHROOM ENCHILADAS - MEXICAN RECIPES
You can never have too many main course recipes, so give Creamy Spinach and Mushroom Enchiladas a try. This recipe makes 5 servings with 405 calories, 17g of protein, and 22g of fat each. This recipe covers 32% of your daily requirements of vitamins and minerals. Head to the store and pick up cream, condensed cream of chicken soup, ground cumin ...
From fooddiez.com


SPINACH MUSHROOM ENCHILADAS – FOODAMED
Description. Two corn tortillas filled with spinach and mushrooms baked to perfection, marinated with our delicious tangy tomato sauce, topped with vegan cheese, and served with brown rice and ranchero beans. 430 Cal. Reviews. There are no reviews yet. Be the first to review “SPINACH MUSHROOM ENCHILADAS” Cancel reply.
From foodamed.com


SPINACH AND MUSHROOM ENCHILADA CASSEROLE | MYPLATE
1. Heat oil in a very large non-stick skillet. Add onion, garlic and peppers and stir. Add mushrooms and cook about 15 to 20 minutes, until liquid evaporates. (If pan is not large enough, cook mushrooms in batches.) 2. Pour half of the enchilada sauce into a 13x9-inch baking dish. 3.
From myplate.gov


MUSHROOM SPINACH ENCHILADAS | EDDIE GARZA
Spread ½ cup of Roasted Tomatillo Salsa in the bottom of a 9-by-13-inch baking dish and dip each tortilla into the sauce. Place the sauced tortillas on a plate and spoon about 1½ to 2 tablespoons of spinach and mushroom filling down the center of each tortilla. Roll up each tortilla and place seam side down in the baking dish. Repeat until ...
From eddiegarza.com


SPINACH MUSHROOM ENCHILADAS BY OHMYVEGGIES.COM
Stir in the garlic and cook until fragrant, about 30 seconds. Add in all the mushrooms and cook, stirring occasionally, until tender and the mushrooms have released most of their juices, about 5 to 6 minutes. Stir in the cumin, paprika, salt and pepper. Add in the spinach, a few handfuls at a time, and cook until wilted.
From ohmyveggies.com


SPINACH MUSHROOM ENCHILADAS - WILL COOK FOR SMILES
5. In a small skillet, heat up butter. Add the sliced onion, cook until transparent. 6. Add the sliced mushrooms, cook until mushrooms are done. 7. Add the spinach and grated (or minced) garlic. Season with some salt and pepper and mi well. Cook for about 2-3 minutes.
From willcookforsmiles.com


SPINACH AND MUSHROOM RECIPES | ALLRECIPES
Fresh spinach leaves, mushrooms, and crumbled crispy bacon are simply tossed together in a bowl and topped with croutons, hard-cooked eggs, and a drizzle of ranch dressing for a flavorful salad. For a vegetarian version use thinly sliced red …
From allrecipes.com


CHICKEN, SPINACH AND MUSHROOM ENCHILADAS | ULYSSES PRESS
In a large bowl, stir together spinach, mushroom pieces, chicken, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon salt, and ¼ quarter teaspoon black pepper. To make, preheat oven to 350 degrees Fahrenheit. Pour about half of the sauce in the bottom of a large casserole dish. Place about 1/3 cup of filling a corn tortilla, roll ...
From ulyssespress.com


SPINACH, MUSHROOM AND BLACK BEAN ENCHILADAS - PEANUT BUTTER …
Prepare a 9 x 13 glass baking dish with cooking spray. Heat olive oil in a large skillet and sautee onions, mushrooms and jalapeno until they begin to soften. Add garlic, spices, black beans and spinach and cook for another 2-3 minutes until spinach is wilted. Remove from heat and stir in cream cheese.
From peanutbutterrunner.com


FRESH SPINACH AND MUSHROOM ENCHILADAS | A BOUNTIFUL KITCHEN
Preheat the oven to 375 degrees. Heat olive oil in a saucepan over medium heat. Add onion; cook until onions are soft, about 3-5 minutes. Add mushrooms cook for an additional 3 minutes. Add the garlic and Anaheim peppers and cook for a few minutes until fragrant. Stir in spinach, and cook for about 3-5 more minutes.
From abountifulkitchen.com


VEGETABLE ENCHILADAS: SPINACH AND MUSHROOMS | 24BITE® RECIPES
Heat the tortillas at 350°F for about 10 minutes. Let them cool just a few minutes before using. For the microwave, start off by brushing each side with a little water just like with the oven. Place the stack of tortillas on a microwave safe …
From 24bite.com


TOMATILLO-SAUCED ENCHILADAS WITH SPINACH AND MUSHROOMS
Instructions. Place the tomatillo pieces in a blender or food processor along with the chopped garlic, chile and cilantro; process until smooth. Heat 1 1/2 tablespoons of the oil or bacon drippings in a medium (3- to 4-quart) saucepan over medium-high. Add the puree and cook, stirring nearly constantly, until the mixture has reduced to the ...
From rickbayless.com


SPINACH AND MUSHROOM ENCHILADAS - FROM CALCULU∫ TO CUPCAKE∫
Preheat oven to 350 degrees. Heat oil in a large skillet. Saute spinach, mushrooms, and garlic until tender. Stir together salsa verde and sour cream. Spread a little in the bottom of a glass baking dish. Put 1/8 of mixture inside a tortilla and top with a little cheese. Roll up and place seam side down in the baking dish.
From fromcalculustocupcakes.com


SPINACH, MUSHROOM AND BLACK BEAN ENCHILADAS - BASICS
Add onion and garlic and cook for 2-3 minutes until translucent. Add mushrooms and cook until any liquid from the mushrooms has evaporated. Remove from heat and add spinach, cilantro, beans, Cotija/feta cheese, salt and pepper. Set aside to cool to room temperature. Sauce. Heat oil in a medium sauce pan over medium heat.
From basicsmarket.com


CREAMY SPINACH AND MUSHROOM ENCHILADAS RECIPE | MYRECIPES
Add onion and jalapeño; sauté 5 minutes or until tender, stirring frequently. Add mushrooms; sauté 3 minutes or until tender. Stir in garlic powder, cumin, salt, and spinach; cook 5 minutes or until heated. Combine spinach mixture and 1/4 cup cheese in a large bowl; stir to combine.
From myrecipes.com


SPINACH ENCHILADAS - ISABEL EATS {EASY MEXICAN RECIPES}
Lower heat to medium and add in sliced mushrooms, spinach, salt, garlic powder and cumin powder. Cook for about 8 more minutes, until mixture has cooked down. Warm corn tortillas in the microwave in 30 seconds until soft and pliable. In a 2-quart baking dish, begin to assemble the enchiladas. Spoon some of the spinach mixture into a warm tortilla.
From isabeleats.com


SPINACH AND MUSHROOM ENCHILADAS WITH CREAMY RED SAUCE
1. Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with CRISCO® Original No-Stick Cooking Spray. 2. In 1-quart saucepan, heat enchilada sauce and 1/2 cup of the crema Mexicana over medium heat 2 to 3 minutes, stirring occasionally, until warm. Spread 1/4 cup of the sauce mixture on bottom of baking dish.
From pillsbury.com


SPINACH MUSHROOM ENCHILADAS RECIPE - MUSHROOM GUIDANCE
Steps: Sauté the mushrooms, onions, and garlic in a pan with the olive oil until tender. Remove half of this mixture and set it to the side for later. Next, add the salt, oregano, basil, parsley, pepper, onion, chili powder, cumin, salsa, and tomato sauce. Stir them together, then add in the water.
From mushroomguidance.com


MUSHROOM SPINACH ENCHILADAS RECIPES ALL YOU NEED IS FOOD
Combine tomatoes and remaining picante sauce; spoon over enchiladas., Bake, covered, 15 minutes. Uncover; sprinkle with cheeses. Bake 5 minutes longer. Serve with lettuce and sour cream. Uncover; sprinkle with cheeses.
From stevehacks.com


Related Search