Rating: 5 stars
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe Summary test

prep:
30 mins
cook:
35 mins
total:
1 hr 5 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.

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  • 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.

Cook's Note:

I usually sauté the onions and mushrooms separately for greater control. They can be done either way with suitable results.

Nutrition Facts

501 calories; protein 20.6g; carbohydrates 32.4g; fat 33.8g; cholesterol 86.6mg; sodium 687.7mg. Full Nutrition
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Reviews (5)

Most helpful positive review

Rating: 5 stars
06/11/2020
I loved this recipe. I used frozen spinach, thawed, and squeezed dry instead of fresh. It still turned out wonderful! Read More
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/13/2019
This was a delicious base recipe! I think next time I'll add more veggies and some enchilada sauce. Read More
Rating: 5 stars
04/04/2021
These enchiladas are great! I think the sauce is what really makes them (and to be honest, I was dipping tortilla chips directly in the sauce as an "appetizer" as I roll up the enchiladas. Oops.) I used flour tortillas because that's what I had on hand and while I didn't have salsa to garnish these, I used fresh tomatoes, cilantro, and avocado. I did cook mine for probably closer to 35 - 40 minutes thought. 20 minutes covered and then 15 - 20 more uncovered to get them nice and bubbly. The best part of these is that the flavor only gets better the longer it sits. I know this because I ate half an enchilada around midnight before heading off to bed and it was delightful. Thanks for an easy recipe that's also vegetarian! Read More
Rating: 5 stars
04/21/2021
This is a great change of pace from typical enchiladas. I made a few tweaks to use odds and ends on hand, but kept the premise the same. I’m not a huge straight cumin fan and had an open taco seasoning packet, so I used that in place of the cumin. I wanted to add protein, so I added a can of black beans to the filling. I also had half a jar of salsa verde so I used that on top pre baking. These are incredibly rich; the cheese filling goes a long way! The only thing I’d do differently is chop my baby spinach because I didn’t like the *stringy* effect I got some bites. Thanks for the recipe! Read More
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Rating: 5 stars
06/10/2020
I loved this recipe. I used frozen spinach, thawed, and squeezed dry instead of fresh. It still turned out wonderful! Read More