Spinach Veggie Mushroom Enchiladas In Sour Cream Sauce Recipes

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SPINACH AND MUSHROOM ENCHILADAS WITH CILANTRO CREAM SAUCE



Spinach and Mushroom Enchiladas With Cilantro Cream Sauce image

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

12 corn tortillas or 12 flour tortillas
1 1/2 cups monterey jack cheese, shredded
1 tablespoon butter
1 small onion, minced
2 garlic cloves, minced
1 lb mushroom, chopped
1/4 cup white wine
12 ounces fresh spinach, washed, drained and coarsely chopped
1/4 cup lime juice or 1/4 cup wine
3/4 cup water
season salt, to taste (reduced to 1 t from 1 T and it was still considered salty please adjust to your taste or leave out a) (optional)
1 tablespoon chicken bouillon granule
1 tablespoon garlic powder
1/2 cup cilantro, chopped, use the amount that suits your taste
1 cup sour cream

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.

SPINACH ENCHILADAS VERDE



Spinach Enchiladas Verde image

This is super simple, and even hard-core Texan meat eaters who have never eaten a vegetable in their lives like it. You can substitute yogurt for the sour cream if you want a lighter version.

Provided by NICEGIRL512

Categories     World Cuisine Recipes     Latin American     Mexican

Time 35m

Yield 6

Number Of Ingredients 5

1 cup light sour cream
1 (7 ounce) can green salsa
1 bunch fresh spinach, rinsed and thinly sliced
2 cups shredded Monterey Jack cheese
1 (10 ounce) package corn tortillas

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • In a small bowl, stir together half of the sour cream and the green salsa. Spread enough to coat the bottom into a 9x13 inch baking dish. On each tortilla, spread a small amount of the salsa and sour cream in the center. Lay a small handful of spinach over that, and sprinkle with Monterey Jack cheese. Roll up, secure with a toothpick and place into the baking dish. When all of the tortillas are in the pan, pour the remaining salsa over the top and sprinkle with the remaining cheese.
  • Bake for 20 to 25 minutes in the preheated oven, until the enchiladas are browned and heated through.

Nutrition Facts : Calories 321.1 calories, Carbohydrate 27.1 g, Cholesterol 49.3 mg, Fat 17.8 g, Fiber 4.2 g, Protein 14.7 g, SaturatedFat 10.4 g, Sodium 392.7 mg, Sugar 2 g

VEGETARIAN SPINACH AND MUSHROOM ENCHILADAS



Vegetarian Spinach and Mushroom Enchiladas image

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

3 tablespoons butter
1 pound mushrooms, cleaned and sliced
1 cup coarsely chopped onion
8 ounces fresh spinach - washed, stemmed, and coarsely chopped
salt and ground black pepper to taste
1 (10 ounce) can Mexican-style diced tomatoes with lime and cilantro (such as Rotel®), half drained
1 (8 ounce) package neufchatel cheese
1 (16 ounce) container sour cream, divided
½ teaspoon ground cumin
20 corn tortillas
1 pound shredded Monterey Jack cheese
1 (8 ounce) jar salsa, or as needed

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



Spinach Mushroom Enchiladas image

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

1 pound baby portobello mushrooms, quartered and sliced
1 small onion, finely chopped
2 tablespoons butter
3 garlic cloves, minced
1/4 cup white wine or chicken broth
12 ounces chopped fresh spinach, coarsely chopped
1/2 teaspoon seasoned salt, divided
3/4 cup water
1/4 cup lime juice
1 tablespoon chicken bouillon granules
1 tablespoon garlic powder
1-1/2 cups sour cream
1/2 cup minced fresh cilantro
12 corn tortillas (6 inches), warmed
1-1/2 cups shredded Monterey Jack cheese
Crushed red pepper flakes, optional

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 VEGGIE MUSHROOM ENCHILADAS IN SOUR CREAM SAUCE



Spinach Veggie Mushroom Enchiladas in Sour Cream Sauce image

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

1 (16 ounce) package frozen chopped spinach
1 (8 ounce) package Knorr vegetable soup mix
2 cups water
1 (8 ounce) package sliced mushrooms
1 bunch scallion, sliced (white part and some green)
2 large garlic cloves, minced
1 tablespoon extra virgin olive oil
1/4 cup cream cheese (neufchatel is okay)
1/4 cup crumbled mexican Cotija cheese or 1/4 cup feta cheese
1 cup reduced-fat Mexican cheese blend, split into 1/2 cup portions
1 teaspoon Tabasco sauce
1 (16 ounce) container low-fat sour cream, room temperature
2 tablespoons milk or 2 tablespoons half-and-half
2 ounces chopped green chilies
1 cup favorite salsa
8 fajita size flour tortillas
chili powder

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

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