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 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
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.
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.
SAUTEED SPINACH AND MUSHROOMS
Provided by Valerie Bertinelli
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat the oil in a medium saute pan or skillet (not nonstick) over medium-low heat. Add the garlic and cook until fragrant, about 2 minutes (do not let the garlic brown). Push the garlic off to the side of the pan and add the mushrooms. Increase the heat to medium high and season the mushrooms with salt and pepper to taste. Cook, stirring occasionally, until the mushrooms are cooked through and begin to become golden in spots, 10 to 12 minutes.
- Add the spinach, sprinkle with an additional pinch of salt and turn with tongs until wilted. (If you can't fit all the spinach in the pan, cover it for a few minutes, then uncover, stir and add the rest.) Transfer to a serving platter, drizzle with the vinegar and serve warm.
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
HEALTHY COOKED SPINACH AND MUSHROOMS
This is a simple, quick, healthy spinach and mushroom side dish I came up with while my wife and I were dieting and thinking of healthy sides to serve with my proteins, and I had some extra fresh spinach in the fridge. I now make it all the time. Serve next to steamed fish, roast chicken, grilled beef, or eat alone as a healthy snack. Enjoy!
Provided by Steven Brach
Time 20m
Yield 2
Number Of Ingredients 9
Steps:
- Heat oil in a large 10- to 12-inch skillet over medium heat. Add mushrooms and onion; cook and stir until soft, about 5 minutes. Add garlic and cook, stirring, for 2 minutes; do not let burn.
- Add spinach and cook and stir until it completely shrinks down, 3 to 4 minutes. Squeeze in juice of lemon and add salt and pepper. Cook for 1 minute. Remove from heat and let cool slightly before serving.
Nutrition Facts : Calories 131.5 calories, Carbohydrate 19.4 g, Fat 4.2 g, Fiber 7.8 g, Protein 10.6 g, SaturatedFat 0.6 g, Sodium 686.2 mg, Sugar 3.4 g
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
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
ARTICHOKE & SPINACH ENCHILADAS
Surprise your gang with these delightful vegetarian enchiladas. The mushroom, artichoke and spinach filling is fantastic. My family loves it. -Joan Kollars, Norfolk, Nebraska
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- In a small saucepan, melt butter. Stir in flour until smooth; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the tomato sauce, chili powder and cumin. Simmer, uncovered, until slightly thickened, 6-8 minutes. Spread 3/4 cup sauce into a greased 13x9-in. baking dish. Set aside remaining sauce., In a large skillet, saute onion and garlic in oil until tender. Stir in mushrooms; cook 3 minutes longer. Add artichokes and spinach; cook for 4-5 minutes longer. Remove from the heat; stir in the ricotta cheese, sour cream and 1 cup Monterey Jack cheese. , Place 2/3 cup mushroom mixture down the center of each tortilla. Roll up and place seam side down in prepared dish. Pour reserved sauce over the top; sprinkle with remaining cheese., Bake, uncovered, at 375° until heated through, 20-25 minutes.
Nutrition Facts : Calories 506 calories, Fat 29g fat (15g saturated fat), Cholesterol 77mg cholesterol, Sodium 933mg sodium, Carbohydrate 37g carbohydrate (7g sugars, Fiber 3g fiber), Protein 21g protein.
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
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
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.
More about "spinach and mushroom enchiladas food"
MUSHROOM, SPINACH, & CHICKEN ENCHILADAS - THE GIRL …
From the-girl-who-ate-everything.com
FRESH SPINACH AND MUSHROOM ENCHILADAS | A BOUNTIFUL …
From abountifulkitchen.com
SPINACH AND MUSHROOM ENCHILADAS RECIPE - FOOD REPUBLIC
From foodrepublic.com
Servings 8Estimated Reading Time 5 mins
VEGETARIAN SPINACH AND MUSHROOM ENCHILADAS - FAB FITNESS DIVA
From fabfitnessdiva.com
SPINACH AND MUSHROOM ENCHILADAS RECIPE : OPTIMAL RESOLUTION …
From recipeschoice.com
MUSHROOM SPINACH ENCHILADAS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
SPINACH MUSHROOM ENCHILADAS - TASTY KITCHEN
From tastykitchen.com
RECIPE SPINACH MUSHROOM ENCHILADAS - RECIPES.CAMP
From recipes.camp
SPINACH-MUSHROOM ENCHILADAS
From greatist.com
SPINACH AND MUSHROOM ENCHILADAS - EMILY DAWN YOGA & WELLNESS
From emilydawnyogaandwellness.com
SPINACH AND MUSHROOM ENCHILADAS - FROM CALCULU∫ TO CUPCAKE∫
From fromcalculustocupcakes.com
SPINACH AND MUSHROOM RECIPES | ALLRECIPES
From allrecipes.com
SPINACH AND MUSHROOM ENCHILADA CASSEROLE | MYPLATE
From myplate.gov
SPINACH, MUSHROOM AND BLACK BEAN ENCHILADAS - PEANUT BUTTER …
From peanutbutterrunner.com
SPINACH MUSHROOM ENCHILADAS BY OHMYVEGGIES.COM
From ohmyveggies.com
SPINACH AND MUSHROOM ENCHILADAS | DRFUHRMAN.COM
From drfuhrman.com
STACKED SPINACH AND MUSHROOM ENCHILADAS | STONYFIELD RECIPES
From stonyfield.com
SPINACH, MUSHROOM AND BLACK BEAN ENCHILADAS - BASICS
From basicsmarket.com
SPINACH MUSHROOM ENCHILADAS - WILL COOK FOR SMILES
From willcookforsmiles.com
ISABEL (EATS
From isabeleats.com
VEGETABLE ENCHILADAS: SPINACH AND MUSHROOMS | 24BITE® RECIPES
From 24bite.com
SPINACH MUSHROOM ENCHILADAS RECIPE - MUSHROOM GUIDANCE
From mushroomguidance.com
MUSHROOM SPINACH ENCHILADAS | EDDIE GARZA
From eddiegarza.com
SPINACH AND MUSHROOM ENCHILADAS WITH CREAM SAUCE RECIPE
From urbancowgirllife.com
SPINACH AND MUSHROOM ENCHILADAS - PLAIN.RECIPES
From plain.recipes
SPINACH, MUSHROOM AND CHEESE ENCHILADA - NATURE'S PATH
From naturespath.com
ZESTY SPINACH AND MUSHROOM ENCHILADAS RECIPE - FOOD.COM
From food.com
SLOW COOKER SPINACH AND MUSHROOM ENCHILADAS
From slowcookergourmet.net
SPINACH MUSHROOM ENCHILADAS - MAINLY VEGAN
From mainlyvegan.com
CREAMY SPINACH AND MUSHROOM ENCHILADAS RECIPE-RECIPES
From hola2.heroinewarrior.com
CREAMY SPINACH AND MUSHROOM ENCHILADAS - MEXICAN RECIPES
From fooddiez.com
CREAMY SPINACH, MUSHROOM AND CHICKEN ENCHILADAS WITH …
From aplaceforeveryonecooking.com
VEGAN SPINACH & MUSHROOM ENCHILADAS WITH SALSA VERDE
From frommybowl.com
SPINACH AND MUSHROOM ENCHILADAS WITH CREAMY RED SAUCE
From pillsbury.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love