Spinach and Mushroom Enchiladas with Monterey Jack Cream Sauce

4.54 from 13 votes

Spinach and Mushroom Enchiladas with Monterey Jack Cream Sauce

These spinach and mushroom enchiladas covered in a velvety monterey jack cream sauce are a delicious way to celebrate a cool evening! This vegetarian recipe is lighter and healthier than cheese enchiladas, without sacrificing any flavor, by using hearty garlic butter mushrooms, and fresh spinach.

Course Main Dishes

Keyword enchiladas, mexican food, mushroom, recipe, spinach, tex mex, Texas cooking

Prep Time 20

Cook Time 25

Total Time 45

Servings

Calories 634kcal

Author Sarah Penrod

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
1 t. pepper
1 T garlic minced
6-8 handfuls of fresh 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 red pepper flakes

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 and a sprinkle of salt.
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.
Pour a little sauce into the casserole dish to coat the bottom.
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 leftover 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.

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