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Spinach and Mushroom Enchiladas


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Rate this recipe 4.3/5 (4 Votes)


  • 2 pkgs. frozen chopped spinach, thawed
  • 1 1/2 c. sliced mushrooms
  • 1 can pinto beans, rinsed and drained
  • 3 tsp. chili powder, divided
  • 1/4 tsp. red pepper flakes
  • 2 can (8oz) tomato sauce
  • 2 tbsp. water
  • 1/2 tsp. hot pepper sauce
  • 8 x 8" corn tortillas
  • 1 c. shredded monterey jack cheese
  • shredded lettuce
  • chopped tomatoes
  • sour cream
  • chopped cilantro



Step 1

Combine spinahc, mushrooms, beans, 2 tbsp. chili powder, and red pepper flakes in large skillet over med. heat. Cook and stir 5 mins; remove from heat.

Combine tomato sauce, water, remaining chili powder and pepper sauce in med. skillet. Dip tortillas in tomato sauce mixture; stack tortillas on wax paper.

Divide spinach filling into 8 portions. Spoon down center of each tortillas; roll up and place seam side down in 11x7 Microwave-safe dish. Spread remaining tomato sauce mixture over enchiladas.

Cover w/ vented plastic wrap. Microwave, uncovered, on MED for 10 mins. or till heated through. Sprinkle w/ cheese. Microwave additional 3 mins. or till cheese is melted. Serve w/ lettuce, tomatoes, sour cream, and cilantro.


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