Prep: 17 Mins Cook: 20 Mins

Spinach and mushrooms are a classic combination in any dish. Here they're baked into savory enchiladas and smothered with a smooth tomato sauce.

Spinach and Mushroom Enchiladas


  • 1 tablespoon vegetable oil
  • 1 cup chopped peeled carrot
  • 1/2 cup chopped onion
  • 1 clove garlic, finely chopped
  • 3 cups chopped fresh spinach, or 10-oz. frozen spinach, thawed and well drained
  • 2 cups sliced fresh mushrooms
  • 2 cans (10-oz.) ORTEGA Enchilada Sauce, divided
  • 1/4 cup vegetable oil
  • 12 (6-in.) corn tortillas
  • 1 1/2 cup crumbled cotija or shredded Monterey Jack cheese, divided


PREHEAT oven to 350°F.

HEAT 1 tablespoon vegetable oil in large skillet over medium-high heat. Add carrot, onion and garlic; cook, stirring frequently, for 3 to 4 minutes or until carrot is crisp-tender. Add spinach and mushrooms; cook for 2 to 3 minutes or until spinach is cooked through and mushrooms are soft. Stir in 1/2 cup enchilada sauce. Pour remaining enchilada sauce in small skillet; heat until warm.

HEAT 1/4 cup vegetable oil in separate small skillet over medium-high heat for 2 to 3 minutes. Pass tortillas, using tongs, through oil to soften; add more oil as needed. Place on paper towels to soak. Pass tortillas through enchilada sauce in skillet.

PLACE 1/4 cup vegetable mixture and 1 tablespoon cheese down center of each tortilla; roll up. Place seam-side down in 12x8-inch baking dish. Top with remaining enchilada sauce; sprinkle with remaining cheese. Bake for 10 to 12 minutes or until heated through and cheese is melted.
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