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Spinach Mushroom Enchiladas

These enchiladas are very tasty and easy to make. Serve them with our homemade salsa and/or guacamole.

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Servings
1 enchilada
Calories Cholesterol Sat Fat Carbs
152 0mg 2g 23g
Recipe Footprint (for Recipe's Default # of Servings)
.82 Water saved (gallons) [animal consumption only]
3.3 Manure (pounds) not deposited into the environment
3.7 Grains / feed (pounds) not consumed by animals
8.1 Methane (gallons) not created by animals
98.6 CO2 (pounds) not released into the atmosphere
Recipe Chef Pamela Kurp
Course Veggie Main Courses
Cuisine Mexican
Diet Vegan
Prep Time 15 minutes
Cook Time 50 minutes
Ingredients
  • 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)
Course Veggie Main Courses
Cuisine Mexican
Diet Vegan
Prep Time 15 minutes
Cook Time 50 minutes
Ingredients
  • 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)
Servings
1 enchilada
Calories Cholesterol Sat Fat Carbs
152 0mg 2g 23g
Recipe Footprint (for Recipe's Default # of Servings)
.82 Water saved (gallons) [animal consumption only]
3.3 Manure (pounds) not deposited into the environment
3.7 Grains / feed (pounds) not consumed by animals
8.1 Methane (gallons) not created by animals
98.6 CO2 (pounds) not released into the atmosphere
Recipe Chef Pamela Kurp
Instructions
  1. 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.
    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.
  2. Add the spinach a handful at a time and cook until wilted.
    Add the spinach a handful at a time and cook until wilted.
  3. Stir in the salt and cream cheese; remove from the heat.
    Stir in the salt and cream cheese; remove from the heat.
  4. 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 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.
  5. Pour the remaining sauce over the enchiladas and bake at 350 degrees for 20 to 25 minutes.
    Pour the remaining sauce over the enchiladas and bake at 350 degrees for 20 to 25 minutes.
Recipe Notes

Garnish with cheese, sour cream, green onions and/or cilantro, if desired.

Cover and store for up to five days in the refrigerator.

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