Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

Avoid this recipe if you are lactose intolerant.

This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Use garbanzo flour in place of all-purpose flour.


"I have a cheese-shredder at home, which is its positive name. They don't call it by its negative name, which is sponge-ruiner. Because I wanted to clean it, but now I have little bits of sponge that would melt easily over tortilla chips." Mitch Hedberg

The refrigerator light goes on...

I was in a modern Mexican restaurant recently and they had a number of great enchilada combinations that they were serving. This was not one of them, but as I began thinking of great, rich flavors, this mushroom and spinach version seemed perfect. Corn tortillas are often dry and crumbly, so when you are making enchiladas they need to be warmed or they will split when you try to roll them. With this recipe, one good way is to spread the hot filling over the tortilla, then let them sit for couple of minutes - this will warm the tortilla and make them easier to roll.



Mushroom and Spinach Enchiladas

Servings: 2 | Serving size: 3 enchiladas

Cooking Time: 45 Minutes

This recipe can be easily multiplied and can be divided by 2.

This recipe also requires making Tomatillo Salsa

This recipe does not make very good leftovers, but some people like them anyway.

1 tsp olive oil
1 small onion (thinly sliced)
8 ounces crimini mushrooms (sliced)
1 tsp chili powder
1/2 tsp ground cumin
1/2 tsp paprika
1/8 tsp cayenne pepper (optional)
1 Tbsp all-purpose flour or garbanzo flour
1/4 cup 2% milk
4 ounces reduced fat Monterey Jack cheese (shredded)
4 ounces fresh spinach
1/4 cup fresh cilantro
6 corn tortillas
1/2 cup tomatillo salsa (store bought salsa is OK; choose the lowest sodium variety available)

Mushroom and Spinach Enchiladas recipe from Dr. Gourmet

Place a large skillet in the oven and preheat the oven to 325°F.

When the oven is hot, add the olive oil and swirl to coat the pan.

Add the onions and return the pan to the oven.

Roast for about 5 minutes, then remove and add the mushrooms. Return the pan to the oven and roast for about 5 minutes.

Remove the pan, toss well, and add the chili powder, cumin, paprika, and cayenne.

Return the pan to the oven. Roast for about 10 minutes, tossing the mushrooms about every 5 minutes.

Remove the pan from the oven and place over medium high heat.

Add the flour, toss until the contents of the pan are well coated, then add the milk and spinach.

Toss well until blended and add 2 ounces of the cheese.

Toss well until the cheese begins to melt and the sauce begins to thicken.

Divide the spinach and mushroom mixture between the 6 tortillas. Roll each into a tube and place in an oven proof dish.

Top with the tomatillo salsa and the remaining cheese.

Roast under the broiler for about 5 minutes until the cheese is melted.


Nutrition Facts

Serving size: 3 enchiladas

Servings: 2

Amount Per Serving

Calories 540 Calories from Fat 201
% Daily Value
Total Fat 22g 34%
    Saturated Fat 9g 38%
    Monounsaturated Fat 9g
    Trans Fat 0g
Cholesterol 39mg 13%
Sodium 525mg 22%
Total Carbohydrates 48g 14%
    Dietary Fiber 9g 32%
    Sugars 9g
Protein 31g
Vitamin A 136% Vitamin C 97%
Calcium 68% Iron 32%
Vitamin K 292 mcg Potassium 1923 mg
Magnesium 161 mg