These Light Spinach and Mushroom Enchiladas make a truly great Mexican meal. They have such an authentic, full flavor that you will never again want to order their “imitation” from a chain restaurant. Paired with refried beans, veggies, rice, baked tortilla chips and salsa, and homemade guacamole you will have a filling, delicious, healthy Mexican dinner that the whole family will love. Despite it’s long list of ingredients, this recipe is really simple, so if you want to invite guests over for dinner, make a double (or even triple) batch to have on hand.
Light Spinach and Mushroom Enchiladas
Equipment
- 1 saucepan
- 1 immersion blender
- 1 large nonstick saucepan or skillet
- 1 small bowl
- 1 baking dish
- 1 well dampened kitchen or paper towel
Ingredients
For the sauce:
- 2 cans tomatoes with chiles (10-ounce)
- 1 large red onion, chopped
- 1 clove garlic, minced or pressed
- 2 teaspoons ground cumin
- 2 tablespoons chopped cilantro leaves
- 1 tablespoon chopped oregano leaves
- pinch of salt and black pepper (or more, to taste)
For the enchiladas/filling:
- 1 large red onion, diced
- 1 clove garlic, minced
- ½ pound portobello mushrooms, cut into 1/2-inch pieces
- 1 box frozen chopped spinach, thawed and squeezed to remove any excess water (10-ounce)
- ½ cup skim milk
- 1 tablespoon cornstarch
- 1½ teaspoons ground cumin
- 1 tablespoon minced chipotle in adobo (optional)
- 1 lime, juiced
- 4 low-fat corn or whole wheat tortillas
- ¼ cup queso blanco (any spiced white cheese will do, or just substitute shredded mozzarella)
Instructions
To Make the Sauce:
- Combine all of the sauce ingredients in a saucepan. Bring to a simmer and cook until all of the vegetables are tender (about 15 minutes, at a simmer). If desired, you can puree with an immersion blender for a smoother consistency.
- Season the sauce (to taste) with salt and pepper, and if it appears a little too thick, thin it out with a little water, if necessary. While the sauce is simmering, you can make the filling.
To Make the Filling:
- Heat a large nonstick saute pan or skillet over medium heat. Add the onions and garlic and cook until the onions are translucent (about 4 minutes). Add the mushrooms and cook until they have released most of their liquid (another 6 minutes or so – add a few tablespoons of water if the mushrooms start to get too dry).
- Add the spinach and cook until it is heated through. Combine the milk and the cornstarch in a small bowl until the cornstarch is completely dissolved. Add this mixture to the skillet and bring everything up to a simmer (once the mixture comes to a simmer, the cornstarch will thicken the liquid). Cook for 1 minute, then add the cumin, chipotle, and lime juice and mix well. Remove from the heat and season, to taste, with salt and pepper.
- Preheat the oven to 375 degrees and lightly mist a baking dish with cooking spray. Wrap the tortillas in a well dampened kitchen or paper towel and microwave for 15 seconds to heat. Ladle 1/2 of the sauce into the bottom of a baking dish. Place a few tablespoons of the filling on each tortilla and roll into a cylinder; place each “roll” seam side down on top of the sauce in the dish.
- Repeat with the remaining tortillas and remaining filling, then top with the remaining sauce and sprinkle the cheese over the entire dish. Bake, uncovered, until heated through and bubbly, about 25 to 30 minutes. If desired, when done cooking, dollop with a little fat free sour cream and garnish with additional herbs to serve.
Video
Notes
Cooking Tips
Master the art of creating perfect Light Spinach and Mushroom Enchiladas with these essential cooking tips. From ensuring the best results to avoiding common mistakes, these insights will help you achieve culinary success.
- Proper Tortilla Softening: To prevent tortillas from tearing when rolling, soften them slightly before assembling the enchiladas. You can quickly heat them in a dry skillet or briefly dip them in a warm sauce. This step ensures pliability and makes rolling a breeze.
- Filling Distribution: Evenly distribute the spinach and mushroom filling along the center of each tortilla. This will ensure a consistent and satisfying bite in every enchilada. Avoid overstuffing, as it may lead to difficulty in rolling and a messy end result.
- Enchilada Assembly: When rolling the tortillas, make sure they are tightly wrapped to prevent the filling from spilling out during baking. Place the enchiladas seam-side down in the baking dish to secure their shape and maintain a neat presentation.
- Cheese Melting Mastery: To achieve a perfectly melted cheese topping, cover the enchiladas with shredded cheese during the last 10 minutes of baking. This allows the cheese to melt and turn golden without becoming overly browned or burnt.
- Resting Time: After removing the enchiladas from the oven, let them rest for a few minutes before serving. This allows the flavors to meld together and makes it easier to cut and serve the enchiladas without them falling apart.
Serving Suggestions
Elevate your Light Spinach and Mushroom Enchiladas experience with these delightful serving suggestions. From complementary sides to creative presentations, let’s explore the various ways you can enjoy this scrumptious dish.
- Perfect Pairings: To enhance the flavors of your Light Spinach and Mushroom Enchiladas, pair them with a side of Mexican rice and refried beans. The combination of the savory enchiladas with the fluffy rice and creamy beans creates a truly satisfying meal.
- Fresh and Vibrant: Add a burst of freshness to your plate by serving the enchiladas with a side of crisp lettuce, diced tomatoes, and tangy guacamole. The vibrant colors and refreshing flavors will beautifully complement the richness of the enchiladas.
- Creative Presentations: Get creative with your presentation by layering the enchiladas on a bed of smoky chipotle sauce or drizzling a zesty salsa verde on top. You can also garnish with chopped cilantro, sliced jalapeños, or a sprinkle of crumbled queso fresco for an extra touch of visual appeal.
- Versatile Variations: Give your Light Spinach and Mushroom Enchiladas a unique twist by serving them as individual enchilada cups. Simply roll the filling in corn tortillas, place them in muffin tins, and bake until golden and bubbly. This individual serving option is perfect for parties or when you’re entertaining guests.
- Beverage Pairings: Complement the flavors of your enchiladas with a refreshing beverage. A classic pairing is a chilled glass of horchata, a traditional Mexican rice drink, or a tangy margarita. If you prefer non-alcoholic options, try a fruity agua fresca or a zingy limeade.
FAQs about Light Spinach and Mushroom Enchiladas
Can I make Light Spinach and Mushroom Enchiladas ahead of time?
Absolutely! You can assemble the enchiladas in advance and refrigerate them, either covered tightly with foil or stored in an airtight container. When you’re ready to serve, simply bake them according to the recipe instructions. Leftovers can also be refrigerated and reheated for later enjoyment.
Can I freeze the enchiladas?
Yes, Light Spinach and Mushroom Enchiladas can be frozen for future meals. Prepare and assemble the enchiladas as usual, but before baking, wrap the dish tightly with plastic wrap and aluminum foil. Label and date the package, then store it in the freezer. When ready to enjoy, thaw in the refrigerator overnight and bake according to the recipe instructions.
Can I substitute the spinach and mushrooms with other ingredients?
Certainly! While the combination of spinach and mushrooms lends a wonderful flavor to the enchiladas, you can get creative with alternative fillings. Consider using sautéed zucchini, roasted bell peppers, or even a medley of different vegetables. Feel free to customize the recipe to suit your preferences and dietary needs.
How long can I store leftovers?
Leftover Light Spinach and Mushroom Enchiladas can be stored in the refrigerator for up to 3-4 days. Make sure to transfer them to an airtight container or wrap them tightly with plastic wrap to maintain freshness. When reheating, cover the enchiladas with foil and warm them in the oven until heated through.
Are there any gluten-free options for this recipe?
Absolutely! To make the Light Spinach and Mushroom Enchiladas gluten-free, simply substitute regular flour tortillas with gluten-free tortillas made from corn or other gluten-free grains. Ensure that all other ingredients, such as the enchilada sauce and toppings, are also gluten-free. With these substitutions, you can enjoy a delicious gluten-free version of this dish.
Get ready to tantalize your taste buds with our scrumptious Light Spinach and Mushroom Enchiladas. From cooking tips to creative serving suggestions, this blog post has it all. Don’t keep this culinary gem to yourself—share the recipe with others and make sure to subscribe to our blog for more delectable delights!