Enchiladas are one of my husband’s top requested recipes but usually our recipes include chicken or another type of meat. For this Meatless Monday I wanted to create a version of my enchiladas that were filled with sauteed hearty veggies with big flavors and made you forget that it’s meat free! I think I hit the jackpot with these Mushroom Spinach Enchiladas! Give them a try this Meatless Monday and I bet you’ll forget you’re eating vegetarian!
Makes 4 servings (8 enchiladas)
- 12 oz. baby spinach, chopped
- 8 oz mushrooms, sliced
- 3 cloves garlic, pressed
- 8oz cream cheese spread, softened
- 3 cups Mexican blend cheese, shredded
- 8 small/med (taco size) flour tortillas
- salt and pepper, to taste
- olive oil, for saute
- Preheat oven to 350 degrees.
- Heat olive oil in a large skillet over medium.
- Saute onions, mushrooms, and garlic until tender.
- Stir in cream cheese until smooth. Add salt and pepper.
- Stir in chopped spinach and mix until wilted.
- Using taco size flour tortillas spoon filling into the middle of each enchilada.
- Add a sprinkling (about 2 tbsp) of Mexican blend cheese into the center of the enchilada.
- Roll up enchiladas and place seam side down in a 9X13 baking dish.
- Sprinkle top of enchiladas with remaining cheese.
- Bake for 20 minutes until bubbly and the cheese is nice and golden.
- Serve with a side of rice and any extra filling in the pan drizzled on top.
Add a swirl of olive oil to a large skillet over medium heat. Add garlic, mushrooms and onions and saute until fragrant and tender, about 10-15 minutes.
Stir in cream cheese and season with salt and pepper. Mix until smooth.
Add spinach and stir until wilted and creamy.
Preheat oven to 350 degrees.
Using small taco size flour tortillas spoon filling into the middle of each enchilada.
Add a sprinkling of Mexican blend cheese into the center of the enchilada, about 2 tbsp.
Roll up enchiladas and place seam side down in a 9X13 baking dish.
If you have an extra mushroom filling drizzle it on top.
Add remaining cheese to the top of the enchiladas.
Bake for 20 minutes until golden brown and melted.
Cut into servings (I do 2 per person) and serving with any filling that has fallen into the side drizzled on top. I like to serve with Mexican rice or spicy black beans.
Lots of gooey cheese mixed with meaty mushrooms, onions, and spinach make
this Meatless Monday meal a crowd pleaser!