Spinach Mushroom Red Enchiladas

spinach-mushroom-red-enchiladas-recipe

The authentic red enchilada recipe gets gets a modern Mexican accent with the soothing, mellow flavors of baby spinach and button mushrooms. Family-friendly for all ages.

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Spinach Mushroom Red Enchiladas

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Recipe Ingredients

  • 1 tsp vegetable oil
  • 1 bunch green onion, sliced thinly into rings
  • 6 button mushrooms, sliced
  • 1 clove garlic
  • 6 cups baby spinach
  • 1 cup shredded Cheddar or Jack cheese
  • 1/2 cup vegetable oil, for frying
  • 4 corn tortillas
  • 1 (28-ounce) can LA VICTORIA® Red Enchilada Sauce
  • 1 avocado, sliced
  • 2 tsp sour cream

Cooking Directions

  1. Heat up a large sauté pan and add the teaspoon of oil.
  2. Sauté the green onion, saving a small amount for garnish later, and mushrooms on medium heat for two minutes, stirring.
  3. Add the garlic and sauté 30 seconds more.
  4. Add the spinach and stir all until the spinach wilts and all is soft and well mixed together.
  5. Let cool in a bowl. When cool, tip the bowl over a sink and gently press out most of the water from the mixture with your hand, about 10 seconds. (or twist in a cheesecloth).
  6. Mix in the shredded cheese, reserving 1/4 cup for garnish.
  7. In a sauté pan just big enough to hold one tortilla flat, add the vegetable oil and heat on medium flame for 1 minute.
  8. Fry each tortilla one at a time for 5 seconds each and lay on paper towels. They should be fried through, but still soft.
  9. Preheat oven to 400°F.
  10. Pour the LA VICTORIA® Red Enchilada Sauce into a bowl or shallow dish.
  11. Dip each fried tortilla into the sauce two times, coating well.
  12. Place on a sheet of plastic wrap and stuff each with 1/4 of the filling.
  13. Roll up the tortillas and sit them seam side down in a greased baking dish or oven-safe sauté pan, in groups of twos or threes, depending on your desired portion.
  14. Sprinkle with cheese on top and bake uncovered for ten minutes.
  15. Remove with a spatula to a plate.
  16. Top with a slice of avocado, a dollop of sour cream, and a sprinkling of green onion.

Nutritional Information

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