Get ready to tantalize your taste buds with a mouthwatering Mexican-inspired dish that will make your dinner guests beg for seconds! These Spinach Mushroom Enchiladas with Monterey Jack Cream Sauce are not just another ordinary meal - they're a creamy, cheesy, vegetarian delight that transforms simple ingredients into a restaurant-quality experience right in your own kitchen. Imagine tender corn tortillas packed with earthy mushrooms and vibrant spinach, smothered in a luxurious cream sauce that will have everyone at the table asking, "What's your secret?"
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 2 cups fresh spinach
- 1 cup mushrooms, sliced
- 1 cup Monterey Jack cheese, shredded
- 8 corn tortillas
- 1 cup sour cream
- 1 can cream of mushroom soup
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Instructions
- Preheat your oven to 350°F (175°C). This will ensure that the enchiladas cook evenly and are heated through when served.
- In a large skillet over medium heat, add a splash of oil and sauté the sliced mushrooms for about 5 minutes, or until they are softened and slightly browned.
- Add the fresh spinach to the skillet with the mushrooms, cooking for an additional 2-3 minutes until the spinach is wilted. Stir occasionally to ensure even cooking.
- Once the spinach and mushrooms are cooked, remove the skillet from heat and let the mixture cool slightly. Then, stir in 1 cup of shredded Monterey Jack cheese, garlic powder, and onion powder until well combined.
- In a separate bowl, combine the cream of mushroom soup and sour cream. Mix until smooth. This will be the creamy sauce for the enchiladas.
- Take a corn tortilla and spoon about 2-3 tablespoons of the spinach and mushroom mixture onto the center. Roll the tortilla tightly around the filling and place it seam-side down in a greased 9x13 inch baking dish. Repeat this process with the remaining tortillas and filling.
- Once all the enchiladas are in the baking dish, pour the cream sauce evenly over the top, ensuring that all the tortillas are covered.
- Sprinkle the remaining 1 cup of shredded Monterey Jack cheese over the top of the cream sauce for a delicious cheesy finish.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. This will help steam the enchiladas and keep them moist.
- After 20 minutes, remove the foil and bake for an additional 5-10 minutes, or until the cheese is bubbly and slightly golden.
- Once cooked, remove the enchiladas from the oven and let them cool for a few minutes. Serve warm, garnished with additional sour cream or fresh herbs if desired.
Tips
- Use fresh ingredients: The key to amazing enchiladas is using fresh spinach and recently sliced mushrooms for maximum flavor.
- Don't overcook the vegetables: Sauté mushrooms and spinach just until they're softened to maintain their texture and nutrients.
- Warm your tortillas: Before filling, briefly warm corn tortillas to prevent cracking when rolling.
- Even distribution matters: Spread the filling and sauce evenly to ensure each enchilada is equally delicious.
- Let them rest: Allow enchiladas to cool for a few minutes after baking to help them set and make serving easier.
- Customize your toppings: Consider garnishing with fresh cilantro, sliced jalapeños, or a dollop of extra sour cream for added flair.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 25g
Protein: 15g
Fat: 20g
Saturated Fat: 10g
Cholesterol: 45mg
