Special Diet Information

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

This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

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. Check for flour or modified food starch in pre-shredded cheese and make sure the tortillas are gluten-free.


"A hexagonal piece of cheese is a lot better than a square piece of cheese." -Hod Lipson

The refrigerator light goes on...

Enchiladas are kind of like pizza: even when they're bad, they're usually still pretty good. This spinach and mushroom version, however, is particularly fantastic. I was prompted to make this recipe because we were at a Mexican restaurant where they were on the menu and they were, frankly, kind of boring. Not a lot of spinach flavor.

The onions and mushrooms bring a lot of umami and sweetness to this spinach filling and the creamy, tart tomatillo sauce blends perfectly with the melted cheese. Everything that is good about enchiladas but really great for you.


Spinach Enchiladas

Servings: 2 | Serving size: 3 enchiladas with sauce

Cooking Time: 60 Minutes

This recipe can easily be multiplied. Once cooked, the filling and tomatillo sauce will keep (separately) for 48 hours, but the enchiladas should be assembled at the last minute..

Spinach Enchiladas recipe from Dr. Gourmet


  • 2 tsp. olive oil (divided)
  • 1 1/4 large onion (diced)
  • 8 ounces crimini mushrooms (diced)
  • 1 1/2 tsp. chili powder
  • 1 1/2 tsp. smoked paprika
  • 1/2 tsp. ground cumin
  • 12 ounces fresh spinach
  • 6 ounces tomatillos (coarsely chopped)
  • 1 ounce goat cheese
  • 6 corn tortillas
  • 3 ounces reduced fat Monterey jack cheese (grated)
  • 4 Tbsp. fresh cilantro leaves

Place one teaspoon of the olive oil in a large skillet over medium high heat.

Add the diced 1 large onion and sauté for about 5 minutes.

Add the mushrooms and cook for about 5 to 7 minutes. Stir frequently.

Add the chili powder, paprika, and cumin.

Cook for about one minute until the spices are well blended.

Add the spinach and cook until it is wilted. Toss frequently.

Remove the spinach and mushroom mixture from the pan and set aside to cool.

While the spinach is cooling, add the remaining 1 teaspoon olive oil and the 1/4 large diced onion.

Cook for about 5 minutes. Stir frequently.

Add the tomatillos and reduce the heat to medium.

Cook for 15 minutes.

Let cool slightly and then place in a blender with the goat cheese.

Puree until smooth.

When ready to serve, preheat the oven to broil.

Reheat the spinach mixture and the tomatillo sauce.

Evenly divide the spinach mixture between the corn tortillas and roll into a cigar shape.

Place three of the tortillas each in an oven proof bowl.

Top with the tomatillo sauce and then the jack cheese.

Place the bowls under the broiler and cook until the cheese melts and browns lightly.

Serve topped with the fresh cilantro.

Nutrition Facts

Serving size: 3 enchiladas with sauce

Servings: 2

Amount Per Serving

Calories 540 Calories from Fat 207
% Daily Value
Total Fat 23g 30%
    Saturated Fat 11g 53%
    Monounsaturated Fat 8g
    Trans Fat 0g
Cholesterol 45mg 14%
Sodium 610mg 26%
Total Carbohydrates 62g 23%
    Dietary Fiber 13g 46%
    Sugars 10g
Protein 31g
Vitamin A 112% Vitamin C 71%
Calcium 61% Iron 47%
Vitamin K 840mcg Potassium 2000mg
Magnesium 97 mg