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
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.
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
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
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
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.
SPINACH ENCHILADAS WITH CILANTRO CREAM SAUCE RECIPE - (4.4/5)
Provided by á-8559
Number Of Ingredients 20
Steps:
- For enchiladas, cook the spinach according to the package directions, if using frozen. While spinach is cooking, combine garlic, onion and mushrooms in food processor, and process until coarsely chopped. Melt butter in sauté pan, and sauté onion mixture until onion is translucent. Remove pan from heat, and set aside. Drain spinach, squeezing out excess water. Make bread crumbs in food processor from sliced bread. Add spinach, salt, pepper, nutmeg, chili powder and eggs. Process until blended thoroughly. Transfer to mixing bowl, and stir in onion mixture and 6 tablespoons cheese. Preheat broiler. Spoon a portion of filling onto each tortilla and roll it up. Place each enchilada in casserole dish, seam side down. Repeat until you've used up filling. For cream sauce, mix half-and-half, cayenne, salt and a little of the dissolved corn starch in medium saucepan, and heat until thickened. The sauce should be creamy, not runny; add more cornstarch mixture as necessary. Off the heat, stir in cilantro. Pour Cilantro Cream Sauce over tortillas, and sprinkle with remaining cheese. Broil until cheese melts and turns a nice golden color.
SPINACH AND MUSHROOM ENCHILADAS
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
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
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.
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
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
SPINACH ENCHILADAS WITH CILANTRO CREAM SAUCE
I've been looking for a spinach enchilada recipe but couldn't find exactly what I wanted so I came up with this one.
Provided by Mysterygirl
Categories Cheese
Time 30m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Cilantro Cream Sauce: Puree garlic with salt.
- Combine sour cream, onion, cilantro and sugar.
- Add garlic mixture and stir gently to blend well In a pan saute onions in olive oil until onions are translucent.
- Add spinach and cook 5 to 10 minutes.
- Stir 1 cup of sauce into spinach mixture.
- Reserve 1/2 pound cheese for topping and divide remaining cheese into 10 parts.
- Put a portion of cheese on a tortilla, top with about 1/2 cup of the spinach mixture and more cheese on top of spinach.
- Roll tortilla, tuck ends underneath and place on a baking pan.
- Continue until all are gone.
- Cover each tortilla with a ladle of sauce and sprinkle reserved cheese on top.
- Bake in a preheated 375 degree oven 15 to 20 minutes or until golden brown.
- Serve with extra sauce.
Nutrition Facts : Calories 288, Fat 19.2, SaturatedFat 8.9, Cholesterol 35.9, Sodium 549, Carbohydrate 23.7, Fiber 4, Sugar 4.7, Protein 7.6
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
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
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