Mexican Spinach and Mushroom Enchiladas with Cilantro Cream Sauce Recipe

Spinach and Mushroom Enchiladas with Cilantro Cream Sauce 


1/4 cup white wine

12 ounces fresh spinach , washed, drained and coarsely chopped

12 corn tortillas or 12 flour tortillas

1 tablespoon butter

1 small onion , minced

1 1/2 cups monterey jack cheese , shredded

2 garlic cloves , minced

1 lb mushroom , chopped


1 tablespoon chicken bouillon granule

1 tablespoon garlic powder

1/2 cup cilantro , chopped, use the amount that suits your taste

1/4 cup lime juice or 1/4 cup wine

3/4 cup water

season salt , to taste (reduced to 1 t from 1 T and it was still considered salty please adjust to your taste or leave out a) (optional)

1 cup sour cream


Filling: Heat butter in a large skillet over medium heat and saute onions, garlic and mushrooms until soft and liquid has evaporated, about 5 to 7 minutes. Remove half of the mushroom mixture and set aside, reserving for the sauce. Add wine and cook for 2 minutes more. Add spinach and cook until spinach is wilted and liquid has evaporated. Taste and add salt or season salt to taste IF NEEDED. Sauce: In a small sauce pan combine water, wine/juice, seasoned salt, chicken bouillon and garlic powder. Stir to dissolve before adding reserved mushroom mixture, sour cream and cilantro. Reduce heat to simmer until sauce just begins to thicken.Preheat oven to 350°F. Wrap tortillas in paper towels and heat in microwave for a minute or so just to soften them. Divide filling evenly among the warm tortillas, fill and roll and place them seam side down in a greased 9×13 pan. Pour sauce over enchiladas, top with shredded cheese and bake 10-15 minutes- just until cheese is melted- browned if you like- and the entire dish has heated through 

Be the first to comment

Leave a Reply

Your email address will not be published.


Confirm you are not a spammer! *