These enchiladas are very tasty and easy to make. Serve them with our homemade salsa and/or guacamole.
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- 2 tsp olive oil
- 2 garlic cloves (minced)
- 1/2 tsp chili powder
- 1/2 tsp cumin
- 1 1/2 C mushrooms (crimini) (sliced)
- 8 oz spinach leaves (baby)
- 1/4 tsp salt
- 2 oz cream cheese (soy herbed)
- 28 oz enchilada sauce (green) (mild)
- 8 flour tortillas (wheat)
Heat the olive oil over medium high heat in a large pan; add the garlic, spices, and mushrooms; cook for 5 to 10 minutes until the mushrooms are tender.
Add the spinach a handful at a time and cook until wilted.
Stir in the salt and cream cheese; remove from the heat.
Pour approximately one half of the enchilada sauce into a pie plate; coat each side of the tortillas in the enchilada sauce. Add a large spoonful of the spinach mushroom mixture into each tortilla, and roll and place them into a greased baking pan.
Pour the remaining sauce over the enchiladas and bake at 350 degrees for 20 to 25 minutes.
Garnish with cheese, sour cream, green onions and/or cilantro, if desired.
Cover and store for up to five days in the refrigerator.
© Mainly Vegan LLC