Creamy spinach and mushroom enchiladas
Tortillas rolled around spinach, mushrooms, black beans and melty jack cheese, baked in a tangy salsa verde and sour cream sauce.
- 55 min total
- 30 min hands-on
- Follow-a-recipe easy
- Serves 4
- About $3.45 a serving
- 760 calories
- Good the next day
- Vegetarian
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 1 tbsp butter
- ½ yellow onion, diced
- 8 oz white mushrooms, chopped
- 2 cloves garlic, minced
- 1 package frozen chopped spinach, thawed and squeezed dry
- 1 can black beans, drained and rinsed
- 2 cups Monterey Jack cheese, shredded, divided
- 1 jar salsa verde
- ¾ cup sour cream
- 8 flour tortillas
- ¼ cup cilantro, chopped (optional)
From your pantry
- 1 tsp ground cumin
- ¾ tsp salt
Each serving has about 760 calories, 34 g protein, 77 g carbs and 37 g fat, and costs about $3.45 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No butter? Ghee works.
- No yellow onions? White onions or red onions work.
- No black beans? Pinto beans or kidney beans work.
- No sour cream? Plain Greek yogurt works.
- No flour tortillas? Whole wheat tortillas work.
- No cilantro? Fresh parsley works.
Steps
Tap an underlined word for a quick explanation.
the oven to 375°F.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
the butter in a large over medium-high heat and cook the onion and mushrooms until , 6 to 7 minutes.
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Brown. Browning means cooking until the outside turns brown, which is where a lot of savory flavor comes from. Give food room and time without stirring, or it steams and stays gray.
How you’ll know: The food looks brown rather than gray, and the kitchen smells toasty and savory.
Medium-high heatTimer: 7 min
Add the garlic and cumin for 1 minute.
Medium-high heat
Take the pan off the heat and stir in the spinach, beans, salt and 1 cup cheese.
Dolly’s tip: Squeeze the spinach until it’s almost dry. Leftover water makes soggy enchiladas.Stir the salsa verde and sour cream together. Spread ½ cup of it over the bottom of a 9x13-inch baking dish.
Spoon about ½ cup filling down the middle of each tortilla, roll it up and set it seam side down in the dish.
Pour the rest of the sauce over the top, covering the ends of the tortillas, and sprinkle with the remaining cheese.
Dolly’s tip: Any tortilla left bare turns crunchy and hard, so make sure the sauce reaches the edges.until bubbling and in spots, 20 to 25 minutes. Scatter cilantro over and serve two each.
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Timer: 22 min
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
