Spinach & Mushroom Enchiladas with Salsa Verde

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 221.0
  • Total Fat: 7.7 g
  • Cholesterol: 10.0 mg
  • Sodium: 1,024.2 mg
  • Total Carbs: 26.7 g
  • Dietary Fiber: 3.7 g
  • Protein: 9.5 g

View full nutritional breakdown of Spinach & Mushroom Enchiladas with Salsa Verde calories by ingredient
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These enchiladas are so delicious! You'll love them! These enchiladas are so delicious! You'll love them!
Number of Servings: 8


    1 cup Spinach, cooked
    1 tbsp Extra Virgin Olive Oil
    4 serving Sargento Reduced Fat Mexican Cheese (1/4 cup)
    1.25 cup pieces Mushrooms, cooked
    8 tortilla, medium (approx 6" dia) Flour Tortillas
    16 serving Herdez salsa verde (green salsa) - 2 Tbsp (by LIZBETH08)
    1 cup rosarita refried beans, vegetarian


Making your own refried beans and salsa verde will cut down on salt and sugar, and make the flavors in this dish really pop! It's not difficult or time-consuming, and totally worth the extra time!


1. Preheat oven to 350.

2. OPTIONAL: make homemade refried beans (1 can pinto beans, boiled with garlic and onion with black pepper and chili powder to taste) and homemade salsa verde (tomatillos boiled with jalapenos, onion, and garlic, put through food processor with fresh lime juice, cilantro, and cumin to taste).

3. Saute mushrooms and spinach in olive oil until spinach is wilted.

4. Put 1/6 of refried beans on tortilla. Top with 1/6 spinach and mushrooms, then sprinkle on a pinch of cheese. Wrap tortilla and lay in baking dish folded side down. Repeat with other tortillas.

5. Cover tops of tortillas with salsa verde, then then rest of the cheese.

6. Bake for 25 minutes, until cheese is slightly browned.

of 1 large enchilada each

TAGS:  Vegetarian Meals |

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