Mushroom Spinach Enchiladas Recipe

Mushrooms: These add a rich, earthy flavor and a meaty texture to the enchiladas.

Spinach: Provides a nutritious boost and a vibrant green color.

Onion: Adds sweetness and depth of flavor when sautéed.

Garlic: Enhances the overall taste with its aromatic and pungent qualities.

Enchilada sauce: A key component that brings the dish together with its tangy and spicy notes.

Corn tortillas: The base for the enchiladas, offering a slightly sweet and earthy flavor.

Olive oil: Used for sautéing the vegetables, adding a subtle fruity flavor.

When sautéing the onions and garlic, make sure to cook them until they are just translucent and fragrant. This will ensure that they release their natural sweetness and enhance the overall flavor of the dish. Additionally, when adding the mushrooms, avoid overcrowding the skillet to allow them to brown evenly and develop a rich, umami flavor. This step is crucial for building depth in the filling.

• sliced mushrooms - Substitute with zucchini: Zucchini provides a similar texture and absorbs flavors well, making it a great alternative to mushrooms.

• chopped spinach - Substitute with kale: Kale offers a similar leafy green texture and is packed with nutrients, making it a suitable replacement for spinach.

• diced onion - Substitute with leeks: Leeks have a milder flavor compared to onions and can add a subtle sweetness to the dish.

• minced garlic - Substitute with shallots: Shallots provide a mild garlic-like flavor and can enhance the overall taste of the enchiladas.

• enchilada sauce - Substitute with salsa verde: Salsa verde offers a tangy and slightly spicy flavor, which can complement the other ingredients well.

• corn tortillas - Substitute with flour tortillas: Flour tortillas are softer and more pliable, making them easier to roll and handle for enchiladas.

• olive oil - Substitute with coconut oil: Coconut oil has a high smoke point and can add a subtle hint of sweetness to the dish.

• Allow the enchiladas to cool completely before storing. This prevents condensation, which can make them soggy.
• Transfer the cooled enchiladas to an airtight container. If stacking, place a piece of parchment paper between layers to prevent sticking.
• Store in the refrigerator for up to 3-4 days. Reheat in the oven at 350°F (175°C) for about 15-20 minutes or until heated through.
• For freezing, wrap each enchilada individually in plastic wrap or aluminum foil. This helps maintain their shape and prevents freezer burn.
• Place the wrapped enchiladas in a freezer-safe container or a resealable freezer bag. Label with the date for easy tracking.
• Freeze for up to 2-3 months. To reheat, thaw in the refrigerator overnight.
• Reheat thawed enchiladas in the oven at 350°F (175°C) for 20-25 minutes or until thoroughly heated. For a crispier texture, uncover for the last 5 minutes of baking.
• If reheating directly from frozen, bake at 350°F (175°C) for 30-35 minutes, covered with foil, then uncover and bake for an additional 10 minutes.

• Oven Method: Preheat your oven to 350°F (175°C). Place the enchiladas in an oven-safe dish and cover with aluminum foil to prevent them from drying out. Heat for about 20 minutes or until thoroughly warmed. This method keeps the tortillas from getting soggy and maintains the texture of the mushrooms and spinach.

• Microwave Method: Place the enchiladas on a microwave-safe plate. Cover them with a microwave-safe lid or a damp paper towel to retain moisture. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating. This is the quickest method but may result in slightly softer tortillas.

• Stovetop Method: Heat a skillet over medium heat and add a splash of olive oil. Place the enchiladas in the skillet and cover with a lid. Heat for about 5-7 minutes, turning occasionally to ensure they are heated evenly. This method can help retain some of the original texture and flavor.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the enchiladas in the air fryer basket, ensuring they are not overcrowded. Heat for about 5-7 minutes, checking halfway through. This method can give the tortillas a slightly crispy edge while keeping the filling warm and delicious.

• Skillet: Used for sautéing the onions, garlic, mushrooms, and spinach.

• Olive oil: Essential for cooking the vegetables in the skillet.

• Knife: Necessary for chopping the onions, garlic, mushrooms, and spinach.

• Cutting board: Provides a safe surface for chopping all the vegetables.

• Microwave: Used to warm the tortillas to make them pliable.

• Baking dish: Holds the rolled tortillas and enchilada sauce for baking.

• Oven: Preheated to 375°F (190°C) for baking the enchiladas.

• Spatula: Helps in stirring the vegetables while they cook in the skillet.

• Measuring cups: Ensures accurate measurement of ingredients like mushrooms, spinach, and enchilada sauce.

• Spoon: Useful for filling the tortillas with the mushroom-spinach mixture.

• Aluminum foil: Can be used to cover the baking dish if needed to prevent over-browning.

Prepare the filling: Cook the onions, garlic, mushrooms, and spinach in advance and store them in the fridge. This way, you can assemble the enchiladas quickly when you're ready to bake.

Use pre-made sauce: Opt for a store-bought enchilada sauce to save time on making your own.

Microwave tortillas: Warm the corn tortillas in the microwave for a few seconds to make them pliable faster.

Batch cooking: Double the recipe and freeze half for a quick meal later.