Spinach and Mushroom Enchiladas Recipe - Allrecipes.com
Spinach and Mushroom Enchiladas Recipe
  • READY IN 50 mins

Spinach and Mushroom Enchiladas

Recipe by  

"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."

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Original recipe makes 6 servings Change Servings
  • PREP

    25 mins
  • COOK

    25 mins

    50 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Jan 04, 2003

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 liked these and I will make them again and again. Thanks!

Most Helpful Critical Review
Jan 25, 2004

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 were, however, much tastier the next day. I used corn tortillas and layered everything in 9x11 casserole dish.


55 Ratings

Dec 12, 2002

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...

Jan 11, 2003

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

Oct 17, 2002

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 was more than enough. These were really good and I think next time I'll add chicken or shrimp just for variety.

Jan 29, 2003

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!

Nov 21, 2002

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 was nice and messy the crowd loved the recipe. I even added imitation 'ground beef'. It was Great. If I keep getting compliments this great on my cooking I'm gonna open a restraunt:)

Jan 04, 2003

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 great the next day! I used flour tortillas and skipped the oil process to cut down on fat. I also used frozen spinach and low fat cheese and they were still great.


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  • Calories
  • 404 kcal
  • 20%
  • Carbohydrates
  • 33.6 g
  • 11%
  • Cholesterol
  • 29 mg
  • 10%
  • Fat
  • 25 g
  • 38%
  • Fiber
  • 5.4 g
  • 22%
  • Protein
  • 13.8 g
  • 28%
  • Sodium
  • 463 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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