Michael Davis
Spinach mushroom enchiladas are a delicious and nutritious twist on the classic Mexican dish, combining the earthy flavors of sautéed mushrooms with the vibrant freshness of spinach, all wrapped in a warm tortilla and smothered in a rich sauce. This vegetarian-friendly recipe is not only packed with wholesome ingredients but also offers a satisfying and comforting meal that’s perfect for any occasion. Whether you’re looking to incorporate more plant-based options into your diet or simply craving a flavorful and hearty dish, learning how to make spinach mushroom enchiladas is a rewarding culinary adventure that’s both easy to follow and incredibly satisfying to enjoy.
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What You'll Learn
- Prep Ingredients: Chop spinach, slice mushrooms, grate cheese, and warm tortillas for filling
- Sauté Veggies: Cook mushrooms, garlic, and spinach until tender, seasoning with salt and pepper
- Make Sauce: Whisk flour, broth, and spices; simmer until thickened for enchilada sauce
- Assemble Enchiladas: Fill tortillas with veggie mix, roll tightly, and place in baking dish
- Bake & Serve: Pour sauce over enchiladas, top with cheese, bake until bubbly, and garnish
Prep Ingredients: Chop spinach, slice mushrooms, grate cheese, and warm tortillas for filling
Chopping spinach for enchiladas isn’t just about hacking away at leaves. Aim for a uniform, ¼-inch dice to ensure even cooking and distribution in the filling. Too large, and it’ll clump; too small, and it’ll turn to mush. Fresh spinach works best here—its tender texture melds seamlessly with the mushrooms. If using frozen, thaw and squeeze out excess moisture to avoid a soggy filling. Pro tip: stack leaves, roll them tightly like a cigar, and slice across for quick, consistent chops.
Slicing mushrooms demands precision. For this dish, ⅛-inch slices are ideal—thin enough to cook quickly in the skillet but substantial enough to retain their earthy bite. Button or cremini mushrooms are go-to choices for their mild flavor and firm texture. Avoid slicing too thick, as they’ll release excess water during cooking, diluting the filling. If you’re short on time, pulse them in a food processor, but be cautious—overprocessing turns them into a paste.
Grating cheese is where store-bought shortcuts fall short. Pre-shredded cheese contains anti-caking agents that hinder melting. Opt for a block of Monterey Jack or sharp cheddar and grate it yourself for a creamy, gooey texture. Use the large holes of a box grater for even shreds that melt uniformly. Need a shortcut? Freeze the cheese for 10 minutes before grating to prevent sticking. Aim for 2 cups total—enough to bind the filling and crown the enchiladas.
Warming tortillas is the unsung hero of enchilada prep. Cold tortillas crack and tear when rolled, but a quick warm-up makes them pliable. Wrap 8–10 tortillas in a damp paper towel and microwave for 30 seconds, or heat them individually in a dry skillet for 15 seconds per side. Keep them covered with a clean towel until ready to fill—this traps steam, ensuring they stay supple. Skip this step, and you’ll wrestle with brittle tortillas that fall apart mid-assembly.
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Sauté Veggies: Cook mushrooms, garlic, and spinach until tender, seasoning with salt and pepper
The foundation of a great spinach mushroom enchilada lies in the sautéed vegetable filling. This step is where the flavors meld, creating a savory base that complements the richness of the cheese and sauce. Start by heating a tablespoon of olive oil in a large skillet over medium heat. Add 8 ounces of sliced mushrooms—cremini or button mushrooms work well—and cook until they release their moisture and begin to brown, about 5 minutes. This browning is key, as it develops a deep, umami flavor that enhances the overall dish.
Next, introduce 3 minced garlic cloves to the skillet, stirring frequently to prevent burning. Garlic burns quickly, so keep a close eye on it; it should turn fragrant and lightly golden in about 1-2 minutes. At this point, add 10 ounces of fresh spinach, packing it down into the skillet as it wilts. Spinach reduces significantly, so don’t be alarmed by the initial volume. Cook until the spinach is tender and fully incorporated, about 3-4 minutes. Season the mixture generously with salt and pepper, tasting as you go to ensure the flavors are balanced.
This sautéing process isn’t just about cooking vegetables—it’s about building layers of flavor. Mushrooms provide earthiness, garlic adds sharpness, and spinach brings a subtle sweetness. Together, they create a harmonious filling that stands up to the boldness of enchilada sauce and cheese. For a richer profile, consider adding a pinch of red pepper flakes or a splash of white wine during cooking.
A common mistake is overcrowding the skillet, which steams the vegetables instead of browning them. Work in batches if necessary, especially with the spinach. Another tip: if using frozen spinach, thaw and squeeze out excess moisture before adding it to the skillet to avoid a watery filling. Once the vegetables are tender and well-seasoned, remove them from the heat and let them cool slightly before assembling the enchiladas. This step ensures the filling stays cohesive and doesn’t make the tortillas soggy.
In essence, sautéing mushrooms, garlic, and spinach is more than a preparatory step—it’s the heart of your enchiladas. Done right, it transforms simple ingredients into a filling that’s both comforting and complex. Master this technique, and you’ll have a versatile base for enchiladas that’s as satisfying as it is flavorful.
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Make Sauce: Whisk flour, broth, and spices; simmer until thickened for enchilada sauce
Creating a homemade enchilada sauce is a game-changer for your spinach and mushroom enchiladas, elevating the dish from ordinary to extraordinary. The process begins with a simple roux, a foundational technique in cooking that involves whisking 2 tablespoons of flour into 2 tablespoons of melted butter or oil over medium heat until smooth. This step is crucial as it cooks out the raw flour taste and ensures a silky texture. Once the roux is golden, gradually whisk in 2 cups of vegetable or chicken broth, ensuring no lumps form. This gradual incorporation is key to achieving a smooth consistency.
The broth not only provides a savory base but also acts as the liquid medium for thickening. As you whisk, add 1 teaspoon of chili powder, 1 teaspoon of cumin, ½ teaspoon of garlic powder, and a pinch of oregano to infuse the sauce with depth and complexity. These spices are the backbone of the sauce’s flavor profile, so adjust measurements to suit your preference for heat or earthiness. For a milder sauce, reduce the chili powder; for a bolder kick, add a dash of cayenne.
Simmering the sauce is where the magic happens. Once all ingredients are combined, reduce the heat to low and let the sauce simmer for 8–10 minutes, stirring occasionally. This allows the flour to fully cook and the flavors to meld. The sauce should thicken to a consistency that coats the back of a spoon—thick enough to cling to the enchiladas without being gluey. If it’s too thin, simmer it a bit longer; if too thick, add a splash of broth to adjust.
A practical tip: prepare the sauce while your spinach and mushrooms are sautéing to maximize efficiency. This way, your sauce will be ready to coat the tortillas just as your filling is complete. Homemade sauce not only tastes fresher but also allows you to control sodium and spice levels, making it a healthier alternative to store-bought versions. Plus, the aroma of simmering spices will tantalize your senses, building anticipation for the final dish.
In comparison to jarred sauces, this homemade version offers a richer, more personalized flavor that complements the earthy spinach and mushrooms. It’s a small step that makes a big difference, turning your enchiladas into a restaurant-quality meal. Master this sauce, and you’ll find yourself using it as a base for other Mexican-inspired dishes, from tacos to chilaquiles. It’s a versatile, satisfying addition to any home cook’s repertoire.
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Assemble Enchiladas: Fill tortillas with veggie mix, roll tightly, and place in baking dish
The assembly of spinach mushroom enchiladas is a pivotal step where precision meets creativity. Begin by spooning a generous portion of the sautéed spinach and mushroom mixture onto the center of each tortilla. Aim for about 1/4 cup of filling per tortilla, ensuring enough to flavor each bite without overwhelming the delicate balance of textures. The key is to distribute the filling evenly, leaving a 1-inch border at the edges to prevent spillage during rolling.
Rolling the enchiladas requires a gentle yet firm hand. Start by folding one edge of the tortilla over the filling, tucking it snugly to create a tight seal. Continue rolling until the tortilla forms a compact cylinder, using your fingertips to guide the process. A well-rolled enchilada should hold its shape without unraveling, ensuring the filling stays intact during baking. Practice makes perfect, so don’t be discouraged if the first few attempts feel awkward.
Once rolled, place each enchilada seam-side down in a greased baking dish. This arrangement not only keeps them from unrolling but also ensures even cooking and browning. For a standard 9x13-inch dish, aim to fit 6–8 enchiladas in a single layer, depending on their size. If using smaller tortillas, consider layering them slightly to maximize space without overcrowding, which can lead to uneven heating.
A pro tip for enhancing flavor and texture is to lightly toast the tortillas before filling. Heat them on a dry skillet for 10–15 seconds per side or wrap them in a damp cloth and microwave for 30 seconds. This step softens the tortillas, making them pliable and less prone to tearing during rolling. Additionally, brushing the tortillas with a thin layer of oil or sauce before filling can add richness and prevent dryness during baking.
Finally, consider the visual appeal of your assembled enchiladas. Arrange them neatly in the dish, ensuring they lie close together but not touching, which allows the edges to crisp slightly. Top with your chosen sauce and cheese, spreading it evenly to cover the tortillas completely. This not only locks in moisture but also creates a golden, bubbly crust that’s as delightful to look at as it is to eat. With these steps, your spinach mushroom enchiladas will be ready for the oven, promising a dish that’s both comforting and elegant.
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Bake & Serve: Pour sauce over enchiladas, top with cheese, bake until bubbly, and garnish
The final transformation of your spinach mushroom enchiladas from assembled rolls to a bubbling, golden-crusted masterpiece hinges on the bake-and-serve stage. This is where flavors meld, textures soften, and the dish achieves its signature comfort-food appeal. Think of it as the culinary equivalent of a hug—warm, enveloping, and deeply satisfying.
Steps to Perfection:
- Sauce Application: Pour a generous layer of enchilada sauce over the assembled rolls, ensuring each one is coated but not drowned. Aim for 1–1.5 cups of sauce for a 9x13-inch baking dish. This step prevents dryness and adds a tangy, spicy backbone to the dish.
- Cheese Topping: Sprinkle 1–2 cups of shredded cheese (cheddar, Monterey Jack, or a Mexican blend) evenly over the sauced enchiladas. The cheese should form a thin, even blanket, allowing some sauce to peek through for visual contrast.
- Baking: Preheat the oven to 375°F (190°C). Bake uncovered for 20–25 minutes, or until the sauce bubbles vigorously and the cheese is melted and lightly browned. For a deeper crust, switch to broil for the last 2 minutes, watching closely to avoid burning.
- Garnishing: Let the dish rest for 5 minutes before garnishing. Add fresh cilantro, sliced green onions, or a dollop of sour cream for brightness and texture contrast. A squeeze of lime juice just before serving adds a zesty finish.
Cautions to Consider:
Avoid over-saucing, as excess liquid can make the tortillas soggy. If using a watery sauce, reduce it slightly before pouring. Similarly, resist the urge to overload on cheese, as too much can create a greasy, heavy dish. For a lighter touch, mix in a handful of fresh spinach leaves post-bake for added freshness.
Takeaway:
The bake-and-serve stage is where your enchiladas transcend the sum of their parts. It’s a delicate balance of heat, moisture, and timing that rewards attention to detail. Master this step, and you’ll deliver a dish that’s not just eaten but savored—a testament to the transformative power of the oven.
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Frequently asked questions
You’ll need tortillas, spinach, mushrooms, onion, garlic, cheese (like Monterey Jack or cheddar), enchilada sauce, olive oil, salt, pepper, and optional toppings like sour cream, cilantro, or avocado.
Sauté chopped onions and garlic in olive oil, add sliced mushrooms until they’re golden, then wilt in fresh spinach until it’s softened. Season with salt and pepper to taste.
Both work, but corn tortillas are traditional and gluten-free. Warm them slightly before filling to prevent tearing. Flour tortillas are softer and easier to roll.
Yes, lightly fry the tortillas in hot oil or warm them in a skillet to make them pliable and prevent them from breaking when rolled.
Yes, assemble the enchiladas, cover, and refrigerate for up to 24 hours. Bake when ready, adding a few extra minutes if baking from cold.
