creamy spinach + mushroom enchiladas

I love love love Mexican food and am obsessed with Abuelos spinach enchiladas in cream sauce. Using their dish as inspiration, this is my best attempt at creating a creamy vegetarian enchilada at home. Pack these with veggies and serve with a side of beans and rice.

Recipe courtesy of the Recipe Hoarder

Makes 8

Enchiladas:
Soft Flour Burritos- 8
Fresh Spinach- 10-12 oz.
Mushrooms- 16 oz., sliced
Frozen Corn- 1 12 oz. bag
Sharp Cheddar Cheese- 1 cup
Onion- 1 small, diced
Garlic- 2 cloves, minced
Onion Salt- to taste


Creamy Sauce- can substitute store-bought like Old El Paso
Light Sour Cream- 8 oz. 
Cilantro- 1/2 cup chopped
White Wine or Lime Juice- 1/4 cup
Water- 3/4 cup
Garlic Powder- 1 tbsp.
Vegetable Bouillon Cube- 1 
Chiles- to taste if desired


Enchiladas: Sauté onion and mushrooms 4 minutes. Then add garlic and spinach until spinach is wilted. Meanwhile steam corn in microwave and add to pan. Season with salt & pepper and onion salt.


Divide filling evenly among burritos and then sprinkle 2 tbsp. of cheese inside of each. Fold in sides and roll up. Place enchiladas in sprayed casserole dish. Cover with sauce (and more cheese if desired) and bake at 350 for 20 minutes. Garnish with avocado and salsa or fresh tomatoes if desired.


Sauce: In a small sauce pan combine water, wine/juice, garlic powder and bouillon. Stir to dissolve before adding sour cream and cilantro. Reduce heat to simmer until sauce just begins to thicken.

[vegetarian enchiladas, spinach mushroom enchiladas, healthy mexican, creamy enchilada sauce]