My love for Mexican food runs deep. I’d even go so far as to say that it’s my favorite type of food – hands down, no question! I certainly don’t discriminate between tacos or enchiladas or even soup. I’ll eat it all and very happily, I might add.
Enchiladas though are my idea of perfect comfort food and are ideal for all this chilly weather that has officially settled in for the season. And when it comes to making them at home, there are just so many possibilities. The options for the fillings are endless, and there are plenty of different ways you can go with the sauce and even with the cheese!
As for these Spinach Mushroom Enchiladas, the filling is made up of what else but lots of mushrooms – both baby bella and shiitake – to give a nice variety and some interest. There is also plenty of fresh baby spinach, which adds a pop of color and pairs incredibly well with all those mushrooms.
For the sauce, we’re keeping things on the simple side by using jarred salsa verde. It has a lighter feel than classic red enchilada sauce and really compliments the mushrooms in the filling. Be sure that you use a salsa verde that you like, as the flavor is definitely prominent in the final dish!
While enchiladas are not the quickest of meals to pull together, this dish is definitely still do-able during the week and can be ready in under one hour. However, to save time, you can prepare the filling in advance so it is ready to go the night of.
The enchiladas are fantastic with just a touch of fresh cilantro for garnish, but I also love to add some pepitas for a bit of crunch and some creamy avocado right on top just before serving. They make for the perfect finishing touch!
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