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!
- 2 tablespoons olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 2 8-ounce packages baby bella mushrooms, stemmed and sliced
- 1 3-ounce package shiitake mushrooms, stemmed and sliced
- 1/2 teaspoon ground cumin
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 5 ounces fresh baby spinach leaves
- 2 cups shredded mild white cheddar cheese divided
- 10 large flour tortillas
- 1 1/2 cups jarred salsa verde
- Chopped cilantro for garnish
- Diced avocado for garnish
- Pepita seeds for garnish
- Preheat the oven to 400ºF. Grease a 9x13 inch baking dish with olive oil spray and set aside.
- Add the olive oil to a large skillet set over medium heat. When hot, add the onion and cook until it starts to soften, about 2 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Add in all the mushrooms and cook, stirring occasionally, until tender and the mushrooms have released most of their juices, about 5 to 6 minutes. Stir in the cumin, paprika, salt and pepper. Add in the spinach, a few handfuls at a time, and cook until wilted.
- Increase the heat slightly and continue to cook until the liquid released from the mushrooms has evaporated, about 1 to 3 minutes. Remove from the heat and stir in 1/2 cup of the cheese. Mix until well combined, then taste and season with additional salt and pepper as needed.
- Heat the tortillas for about 45 seconds in the microwave so that they are pliable.
- Scoop 1/3 cup of the filling and place in a line down the center of a tortilla. Roll the tortilla up tightly and transfer to the prepared baking dish with the seam-side down. Repeat with the remaining tortillas and filling.
- Evenly pour the salsa verde over the top of the enchiladas, then sprinkle with the remaining cheese. Cover the pan with foil and bake for 15 minutes. Remove the foil and then return to the oven to bake for 5 to 7 additional minutes, until the cheese is melted and bubbly. Remove from the oven and let cool for 5 to 10 minutes. Garnish as desired.