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Spinach & Mushroom Enchiladas with Salsa Verde

spinach and mushroom enchiladas with salsa verde in white baking dish topped with fresh jalapeno and cilantro
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5 from 5 reviews

These Spinach & Mushroom Enchiladas are saucy, tangy, and hearty but also refreshing and veggie-packed. Win-win! The perfect gluten-free & nut-free dinner.

Ingredients

Scale

For the Enchilada Filling:

  • 1 tablespoon avocado oil (optional; see instructions for oil-free)
  • 1/4 white onion, sliced into thin quarters
  • 7 ounces (200 g) cremini mushrooms, sliced
  • 1 cup frozen corn, thawed
  • 1 jalapeño, diced*
  • 2 cloves garlic, minced
  • 1 teaspoon ancho chili powder
  • 1/2 teaspoon ground cumin
  • salt, to taste
  • 4 ounces (115 g) baby spinach

For the Enchiladas

  • 12 white or yellow corn tortillas
  • 2 cups (475 ml) Salsa Verde, divided (or use store-bought enchilada sauce)
  • Optional toppings: chopped cilantro, jalapeño sliced, diced white onion, and/or vegan cheese*

Instructions

  1. Prep: Preheat the oven to 350F and set a 9×13″ casserole dish aside. Make the Salsa Verde, if you haven’t already.
  2. Make the Filling: heat 1 tablespoon of oil in a large nonstick pan over medium-high heat (for oil free, use 1/4 cup of water and add more as necessary, to prevent sticking). Add the onion to the pan and sauté for 3 minutes, until fragrant and translucent. Add the mushrooms, corn, and jalapeño and sauté for another 3-5 minutes, until the mushrooms start to brown. Then, add the garlic, chili powder, cumin, and a pinch of salt to the pan; sauté for 1 minute, then add in the baby spinach. Cook until the spinach has wilted, then remove from the heat and set aside.
  3. Prep the Tortillas: Wrap the tortillas in a wet (but not dripping) clean dish towel (or paper towels) and place on a plate. Microwave for 1 minute, to soften the tortillas. Carefully remove the tortillas from the microwave – they will be very hot.
  4. Roll the Enchiladas: Pour 1 cup of Salsa Verde onto the bottom of the casserole dish and spread around evenly. Remove 1 tortilla from the wet towel and place on a clean surface; carefully spoon 2 to 3 tablespoons of filling into the center of the tortilla and use clean hands to form it into a long “line” – be careful not to overstuff! Roll the tortilla away from you, then place it into the casserole dish, fold side down. Repeat with the remaining tortillas; be sure to pack them tightly into the casserole dish.
  5. Bake: Top the enchiladas with the remaining Salsa Verde, using a spatula or pastry brush to ensure they are evenly coated and no dry spots remain. Bake in the middle rack of the oven for 20 minutes, until the tortillas absorb some of the sauce. Remove from the oven and top as desired; serve warm.

Notes

  • Remove the seeds from the jalapeño before dicing if you would like the filling to be mild
  • If you would like to add dairy-free cheese to this recipe, sprinkle up to 1 cup of shredded cheese on top of the enchiladas after they are coated in sauce, then bake as directed
  • Enchiladas are best served fresh, as they get soggy over time. If you do have leftovers, I recommend re-heating them in the oven for best results.

Find it online: https://frommybowl.com/vegan-spinach-mushroom-enchiladas/