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Ingredients
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3 tablespoons butter
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1 pound mushrooms, cleaned and sliced
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1 cup coarsely chopped onion
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8 ounces fresh spinach - washed, stemmed, and coarsely chopped
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salt and ground black pepper to taste
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1 (10 ounce) can Mexican-style diced tomatoes with lime and cilantro (such as Rotel®), half drained
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1 (8 ounce) package neufchatel cheese
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1 (16 ounce) container sour cream, divided
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½ teaspoon ground cumin
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20 corn tortillas
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1 pound shredded Monterey Jack cheese
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1 (8 ounce) jar salsa, or as needed
Directions
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Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
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Heat a skillet over high heat. Add butter, mushrooms, and onion and cook until onions are translucent, 7 to 10 minutes. Add spinach and toss until wilted, about 3 minutes more. Season with salt and pepper. Remove from heat and set aside.
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Heat a small saucepan over medium heat. Add diced tomatoes, neufchatel cheese, 8 ounces sour cream, and cumin. Stir until thoroughly mixed, about 1 minute, and remove from heat.
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Place tortillas between 2 paper towels and heat in a microwave oven until warm, 30 seconds to 1 minute.
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Scoop about 2 tablespoons spinach mixture, 1 tablespoon cream mixture, and 1 to 2 tablespoons shredded Monterey Jack cheese into a tortilla. Roll up and place seam-side down in the prepared baking dish. Repeat with remaining tortillas. Spread any remaining cream mixture on top of enchiladas. Sprinkle any remaining Monterey Jack cheese on top. Cover.
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Bake in the preheated oven until heated through, about 20 minutes.
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Garnish individual servings with remaining sour cream and salsa.
Cook's Note:
I usually sauté the onions and mushrooms separately for greater control. They can be done either way with suitable results.
Nutrition Facts (per serving)
501 | Calories |
34g | Fat |
32g | Carbs |
21g | Protein |
Nutrition Facts | |
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Servings Per Recipe 10 | |
Calories 501 | |
% Daily Value * | |
Total Fat 34g | 43% |
Saturated Fat 20g | 102% |
Cholesterol 87mg | 29% |
Sodium 688mg | 30% |
Total Carbohydrate 32g | 12% |
Dietary Fiber 5g | 18% |
Total Sugars 3g | |
Protein 21g | 41% |
Vitamin C 11mg | 12% |
Calcium 491mg | 38% |
Iron 2mg | 12% |
Potassium 617mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.