Spinach and Mushroom Enchiladas

Spinach and Mushroom Enchiladas

"These healthy meatless enchiladas boost your family's iron intake in a very tasty way. This dish also makes an elegant entree for a dinner party."
Saved
Save
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

50 m servings 404 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

  • Calories:
  • 404 kcal
  • 20%
  • Fat:
  • 25 g
  • 38%
  • Carbs:
  • 33.6g
  • 11%
  • Protein:
  • 13.8 g
  • 28%
  • Cholesterol:
  • 29 mg
  • 10%
  • Sodium:
  • 463 mg
  • 19%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. PREHEAT oven to 350 degrees F.
  2. HEAT 1 tablespoon vegetable oil in large skillet over medium-high heat. Add carrot, onion and garlic; cook, stirring frequently, for 3 to 4 minutes or until carrot is crisp-tender. Add spinach and mushrooms; cook for 2 to 3 minutes or until spinach is cooked through and mushrooms are soft. Stir in 1/2 cup enchilada sauce. Pour remaining enchilada sauce in small skillet; heat until warm.
  3. HEAT 1/4 cup vegetable oil in separate small skillet over medium-high heat for 2 to 3 minutes. Pass tortillas, using tongs, through oil to soften; add more oil as needed. Place on paper towels to soak. Pass tortillas through enchilada sauce in skillet.
  4. PLACE 1/4 cup vegetable mixture and 1 tablespoon cheese down center of each tortilla; roll up. Place seam-side down in 12 x 8-inch baking dish. Top with remaining enchilada sauce; sprinkle with remaining cheese. Bake for 10 to 12 minutes or until heated through and cheese is melted.

Reviews

42
  1. 55 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

Really fussy to make but taste wonderful. I used flour tortillas and the coating of them in enchillada sauce is far more complicated in the recipe then it need be. But both hubby and I really ...

Most helpful critical review

These could be great, but they are dying for spice!! Will try again & add some cumin, chile powder, & cayenne. We went through a half bottle of Tabasco trying to spice them up a bit. They we...

Most helpful
Most positive
Least positive
Newest

Really fussy to make but taste wonderful. I used flour tortillas and the coating of them in enchillada sauce is far more complicated in the recipe then it need be. But both hubby and I really ...

I just posted my review...just wanted to add that I also took the advice to use flour tortillas which is really the best way to do things... No oil, no mess..no fuss...

this was great but alot of work and dishes i will make this again but add some jalepeno for a little spice

I didn't drag my tortillas thru the oil or the sauce. I rolled mine and then brushed the sauce over all the rollups then I poured the remaining sauce over them. I also only used one can which ...

This is very tasty. I added ground hot turkey sausage for a little more flavor. I also used both red and green sauces, it's hard to say which is better...try both!

The Enchiladas where terrific. They took a little bit of work but most good food does. I doubled the recipe and was able to do the cooking and filling in about an hour and a half. While the work...

I wasn't sure if I would like these or not. I love Mexican food, but you don't normally see spinach, mushrooms and carrots in a Mexican recipe. These turned out to be delicious, and they were ...

I absolutely loved these enchiladas. My husband expressed concern about putting carrots in enchiladas but we both loved the result. I added extra cheese and sauce and it was perfect. I only w...

Messy, messy messy, when prepared as directed, but worth it. I used flour tortillas. For me the filling was only enough to fill up about 8 of them. Next time I might add some cilantro or red ...

Other stories that may interest you