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.
Ingredients
- 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
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9×13-inch baking dish.
Step 2
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.
Step 3
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.
Step 4
Place tortillas between 2 paper towels and heat in a microwave oven until warm, 30 seconds to 1 minute.
Step 5
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.
Step 6
Bake in the preheated oven until heated through, about 20 minutes.
Step 7
Garnish individual servings with remaining sour cream and salsa.
Cook’s Note:
I usually saut? the onions and mushrooms separately for greater control. They can be done either way with suitable results.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 10 | |
Calories 501 | |
% Daily Value * | |
Total Fat34g | 43% |
Saturated Fat20g | 102% |
Cholesterol87mg | 29% |
Sodium688mg | 30% |
Total Carbohydrate32g | 12% |
Dietary Fiber5g | 18% |
Total Sugars3g | |
Protein21g | |
Vitamin C11mg | 55% |
Calcium491mg | 38% |
Iron2mg | 12% |
Potassium617mg | 13% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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