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Spinach and Mushroom Enchiladas with Cream Sauce on a blue antique plate

The weather is heating up in Dallas, and I don’t know about you but my cravings shift with the seasons! I like it like that, don’t you? It always feels like I’m in tune with the earth and the rest of humankind. 🙂

In Dallas, spring and summer are known for barbecues and fiestas, and with Cinco De Mayo being a week away I know we’ve all got Mexican food on the mind, but you know what else I’ve got on the mind?

Brace yourselves……. SWIMSUIT SEASON. It’s inevitable.

Nowadays, you’ll find these Spinach and Mushroom Enchiladas with Cream Sauce being offered as a lighter, vegetarian option in most Tex Mex restaurants, and although they seem to be wildly popular (especially in the spring), I’ve had several complaints from readers that recipes are hard to come by.

So here is a light and relatively healthy enchilada recipe my mother use to make when I was a child.

Spinach and Mushroom Enchiladas with Cream Sauce on a wooden table

This monterey jack cream sauce is a classic Texas enchilada sauce that is also good for creamy chicken enchiladas. You’ll want to use a block of monterey jack cheese and grate it yourself for the best flavored cream sauce. 

Ready to get started? Let’s go.

First off, for these loaded with flavor Spinach and Mushroom Enchiladas, we start with sliced button mushrooms and we’ll try to enhance the flavor of the mushroom mixture by buying some additional interesting mushrooms. (I used to call this recipe exotic or wild mushroom enchiladas but let’s face it, nowadays shiitakes are neither exotic or wild!)

A bowl of button mushrooms

Today at the local grocery store I found button mushrooms, shiitake mushrooms, and oyster mushrooms. You can get any mushroom combination that fits your budget, or you can stick with plain button mushrooms, but I find that shiitakes offer the biggest boost to the flavor.

The flavor is more pronounced, rich, and earthy— like someone has turned up the volume on the mushroom flavor.

Shiitake, Oyster, and Button Mushrooms

Shiitake and oyster mushrooms are giant flavor monsters— but they do have one problem. You will have to remove the entire stem because it is woody and does not soften during the cooking process. If you make homemade bone broth you can add the stems to your next batch for added flavor and richness. This is the stems removed…

Shiitake mushrooms with their stems removed at the base

And this is how the oyster mushrooms stems are removed. Discard the stems or save for making stock. They can be frozen until you’re ready to make your next batch.

Oyster mushrooms with their stems removed at the base

Slice each mushroom into thin slices and reserve.

Diced shiitake mushrooms

Here is our beautiful plate of exotic mushrooms that’s going to load our enchiladas up on flavor! I know it looks like a lot, but mushrooms shrink when you cook them so buy plenty of mushrooms. Trust me, after you taste it, this filling ain’t gonna go to waste. 😛

Diced shiitake and oyster mushrooms on a plate

In a medium saute pan, or wok, heat the butter and add in all of the mushrooms.

A pan cooking sliced shiitake and oyster mushrooms for enchiladas

Following the Spinach and Mushroom Enchilada Recipe below, cook the mushrooms down in the butter for several minutes and then add in the fresh garlic and salt.

Mushrooms saute with garlic added

Cook over low until the garlic becomes fragrant.

Sauteed wild mushrooms for enchiladas

See how much the mushrooms shrank? Glad we used a lot! Now let’s add in the baby spinach. In the recipe I say 3 handfuls but I usually fill the pan up twice, cooking down the baby spinach to make sure I get in enough.

Adding spinach to the mushrooms

When the spinach cooks down this will be your beautiful filling! Set it aside to cool so that you won’t burn your fingers when you roll your enchiladas.

Cooked and wilted spinach in with the mushroom enchilada filling

Now we will start the monterey jack cream sauce for our spinach enchiladas.

How To Make Monterey Jack Cream Sauce:

It starts like any white sauce with butter and garlic cooked for a moment before adding in flour.

Garlic in melted butter for the white sauce recipe

Add in the flour and whisk well.

Adding the flour to make the enchilada sauce

This is called a roux (thickened flour and butter) and it will thicken the half and half.

Cooked roux for the white sauce before adding the half and half

Next we will add in the half and half and the monterey jack cheese. This white sauce recipe calls for half an 8 oz. block of monterey jack cheese and I do encourage you to grate it yourself from a block of cheese! It’s way better flavor. If you like you can grate extra cheese for the filling, or to top the rolled enchiladas before baking.

Shredded monterey jack cheese from a block

Add in the half and half, whisking well, and simmer. Then whisk in your monterey jack cheese to complete the sauce.

Monterey Jack Cream Sauce for Spinach Enchiladas - completed

How To Roll The Enchiladas:

Well first off, most restaurants fry each corn tortilla in grease before filling to make the tortilla hot and pliable. I’ve found this to be a time consuming process which adds unnecessary fat. One technique that many home cooks use is to wrap a stack of corn tortillas in damp paper towels and briefly microwave until warm. This will make them pliable enough to fill and roll into enchiladas without the tortilla breaking.

Corn tortillas wrapped in damp paper towels - an enchilada tip

Set tortillas out and fill with the spinach and mushroom mixture.

A corn tortilla with mushroom and spinach filling for making enchiladas

Roll the tortilla up and place seam side down into a glass casserole dish. Repeat with the remaining tortillas until all of the enchilada filling is used up, or until you have filled up all of your baking dishes! Bake at 400 for 25 minutes.

A stove top filled with ingredients for making spinach and mushroom enchiladas

Here is the recipe for the…

Spinach and Mushroom Enchiladas with Cream Sauce

If you make this recipe, tag Urban Cowgirl on social media! I love to see your food pictures! 🙂

Serves 6

Spinach and Mushroom Enchiladas with Monterey Jack Cream Sauce
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5 based on 1 review(s)

Ingredients

Cream Sauce:

2 T. butter

2 t. garlic (or more to suit your preference)

1/2 t. salt

2 t. flour

3 c. cream

1 1/2 c. monterey jack cheese (half an 8 oz. block)

1 good squeeze of lemon juice from a fresh lemon

Finish with 1/2 t. salt if needed

Spinach and Mushroom Filling:

2 T. butter

1-2 pounds mushrooms (for better flavor use gourmet mushrooms such as shiitake, oyster mushrooms, or anything exciting looking in the mushroom section!)

1 t. salt

1t. pepper

1 T garlic, minced

6-8 handfuls of baby spinach (about 5 c.)

a good squeeze of lemon juice from a fresh lemon

Corn tortillas (about 25)

1/3 cup oil, plus more if needed

1/2 c. monterey jack, freshly grated from the block

Garnish as seen in photo- Cilantro, dried and diced red pepper

Instructions

Preheat the oven to 400 degrees.

Grease a large glass casserole dish and set aside.

Shred the jack cheese on a cheese grater, 1 ½ c for the sauce and ½ c. for topping the baking dish.

In a medium saucepan, over medium high heat, melt the butter and add the garlic, stir well until you can smell the fragrance of the garlic. Add the salt. Sprinkle in the flour and whisk until incorporated into a roux. Slowly whisk in the cream until smooth. Bring up the heat to medium high and cook, stirring until it just begins to bubble. Let the cream simmer for 1-2 minutes. Sprinkle in the jack cheese, whisking well. Cook another couple of minutes over medium heat and season with lemon juice and salt. Set aside, covered, while you finish the enchiladas.

For The Mushroom Filling: Heat the butter over medium to high heat in a wide saute pan. When the butter melts add the mushrooms and season with salt and pepper. Cook the mushrooms, stirring every couple of minutes until they release their water and begin to sear. (They will have little golden brown areas). This could take up to 6 minutes over medium heat. Then add the garlic and cook 1 minute. Add in the spinach and saute for about 2-3 minutes as it wilts. Turn down the heat and finish the filling with a good squeeze of lemon juice.

In a small saute pan, add about 1/3 c. oil and heat to medium high heat. Fry each tortilla for 10 seconds to make the tortilla soft and pliable. Drain on a plate lined with paper towels. Keep warm.

To assemble the enchiladas fill a corn tortilla with 2 T. mushroom and spinach mixture and roll up. Place seam down in the baking dish. Repeat until you have filled the baking dish or run out of ingredients.

Top the enchiladas with the sauce (you may have a little sauce left over depending on the size of your pan! Leftovers go great with baked chicken or on an omelet!)

Top with the remaining jack cheese, cover with foil and bake for 25-30 minutes, until hot and bubbly.

Enjoy!

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Spinach and Mushroom Enchiladas with Cream Sauce

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