Vegetarian Spinach and Mushroom Enchiladas
Description
These delicious meatless enchiladas are filled with a full pound of mushrooms, as well as spinach and cheese.
Ingredients
•
3 tablespoons butter
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1 pound mushrooms, cleaned and sliced
•
1 cup coarsely chopped onion
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8 ounces fresh spinach - washed, stemmed, and coarsely chopped
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salt and ground black pepper to taste
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1 (10 ounce) can Mexican-style diced tomatoes with lime and cilantro (such as Rotel®), half drained
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1 (8 ounce) package neufchatel cheese
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1 (16 ounce) container sour cream, divided
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1/2 teaspoon ground cumin
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20 corn tortillas
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1 pound shredded Monterey Jack cheese
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1 (8 ounce) jar salsa, or as needed
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
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.
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.
4
Place tortillas between 2 paper towels and heat in a microwave oven until warm, 30 seconds to 1 minute.
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.
6
Bake in the preheated oven until heated through, about 20 minutes.
7
Garnish individual servings with remaining sour cream and salsa.