Vegetarian Spinach and Mushroom Enchiladas

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.

• Preparation Time: 30 mins
• Cooking Time: 35 mins
• Total Time: 1 hr 5 mins
• Calories: 501 Calories

Ingredients

• 3 tablespoons butter
• 1 (8 ounce) package Neufchatel cheese
• salt and ground black pepper to taste
• ½ teaspoon ground cumin
• 1 cup coarsely chopped onion
• 1 pound shredded Monterey Jack cheese
• 1 (16 ounce) container sour cream, divided
• 1 (8 ounce) jar salsa, or as needed
• 1 pound mushrooms, cleaned and sliced
• 8 ounces fresh spinach - washed, stemmed, and coarsely chopped
• 20 corn tortillas

Recipe Instructions

Step 1

Bake in the preheated oven until heated through, about 20 minutes.

Step 2

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

Step 3

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 4

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 5

Place tortillas between 2 paper towels and heat in a microwave oven until warm, 30 seconds to 1 minute.

Step 6

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 7

Garnish individual servings with remaining sour cream and salsa.