Spinach Enchiladas Recipe

Prep vegetables

Clean and slice mushrooms thinly. Peel and finely dice the onion. Mince the garlic. Rinse spinach and remove thick stems; roughly chop if large.

Heat a large skillet over medium heat. Add 2 tablespoons olive oil. When oil shimmers, add diced onion and a pinch of salt and cook 4–5 minutes until translucent.

Add sliced mushrooms to the skillet and cook 5–6 minutes until they release liquid and begin to brown. Season with 1/2 tsp black pepper, 1/2 tsp cumin, and 1/4 tsp red pepper flakes; stir to combine.

Add minced garlic and cook 30–45 seconds until fragrant. Add the spinach in batches, letting each wilt before adding more, until all 10 cups are cooked down (about 3–4 minutes total).

Transfer the cooked vegetables to a colander or bowl and press gently to remove excess moisture. Return the pan to low heat, add softened 4 oz cream cheese and 1/2 cup sour cream, stirring until smooth and warmed through.

Add the drained spinach-mushroom mixture back to the pan with the cream mixture. Stir in 1 cup grated Monterey Jack cheese until melted and incorporated. Taste and adjust seasoning with up to 1 tsp salt if needed. Remove from heat and let filling cool slightly.

Preheat oven to 375°F (190°C). Lightly grease a small baking dish large enough for two enchiladas (roughly 8x6 inches or similar).

In a small saucepan over medium heat, melt 2 tablespoons butter. Whisk in 2 tablespoons flour and cook 1–2 minutes to form a roux, whisking constantly so it doesn’t brown.

Slowly whisk in 1.5 cups milk and 1/2 cup broth, breaking up any lumps. Bring to a gentle simmer while whisking; sauce will thicken in 3–5 minutes.

Reduce heat to low and stir in 2 oz cream cheese and 1/4 cup sour cream until smooth. Season the sauce with 3/4 tsp salt, 1/4 tsp black pepper, and 1/2 tsp garlic powder. If desired, add 1 tsp lime juice to brighten the flavor. Keep sauce warm but do not boil.

Warm the 8-inch flour tortillas briefly in a dry skillet or microwave (15–20 seconds) so they’re pliable. Lightly brush each tortilla with a little butter or oil to prevent cracking.

Spoon half of the filling down the center of each tortilla (divide filling evenly). Roll each tortilla tightly and place seam-side down in the prepared baking dish, side by side.

Pour the warm creamy sauce evenly over both rolled enchiladas, using a spoon to cover any exposed tortilla. Sprinkle 1/2 cup grated Monterey Jack over the top, then place or tear 2 slices of American cheese and distribute over the enchiladas for a creamy, melty top.

Bake uncovered in the preheated 375°F (190°C) oven for 12–15 minutes, until sauce is bubbling and cheese is melted and lightly golden at the edges.

Remove from oven and let rest 3–5 minutes. Garnish with chopped cilantro and serve with lime wedges on the side.