By Trish on April 3, 2013
These enchiladas are, without a doubt, one of my favorite things to make right now. They’re a result of discovering the deliciousness of spinach enchiladas at a Mexican restaurant we like to visit in Ferndale (Chihuahua’s, for anyone who cares), but which, unfortunately, aren’t vegan; and trying to have the restaurant modify their dish to make it vegan would probably have a disappointing result.
Chihuahua’s version of these are covered in a green sauce and jack cheese, but I decided to add a bit of a kick to mine by using a more standard enchilada sauce recipe that I picked up from my friend Jennifer, who makes some mean yam enchiladas with it. I also opted for Daiya’s mozzarella shreds, but you could use a different flavor or forego the cheese altogether, if you wish.
I’ve been scared and daunted by the idea of making enchiladas at home for what seems like forever, though I have no idea why. They’re not hard, and pretty much impossible to screw up!
This recipe makes enough sauce to cover a 13″ by 9″ baking dish filled with enchiladas, however the filling listed below usually makes for two hefty, ready-to-burst enchiladas, as my husband usually makes his own chicken ones and uses some of the sauce for those. To make a full pan of spinach enchiladas, multiply the filling recipe as desired, or simply don’t fill them as full as I do. I prefer a larger filling-to-tortilla ratio.
Spinach & Mushroom Enchiladas
- 1 tablespoon diced sweet onion, or just throw in 1/4 of an onion and don’t be picky about it
- 2 cloves garlic, pressed
- 1 15-oz can tomato sauce
- 1 teaspoon sugar
- pinch cinnamon
- 1/2 tablespoon cumin
- 1-2 tablespoons chili powder, depending on how spicy you prefer
- 1/2 lime, juiced
Saute the garlic and onion in a small amount of water or a splash of olive oil, until translucent. Add the tomato sauce and spices, then heat until boiling. Reduce the heat to simmer and cover, cooking for 5 minutes. Remove from heat and add fresh lime juice, stirring to combine.
- 1 10-oz package frozen chopped spinach, cooked and strained
- 1/2 sweet onion, or whatever is left over from the onion you cut for the sauce
- 10 cremini mushrooms, sliced
- 1-2 cloves garlic, pressed
- 1/4 cup sliced olives, if desired
- 1/4 cup Daiya mozzarella cheese
- package of medium-sized whole wheat flour tortillas (not burrito-sized)
Cook spinach according to the package directions, then strain and place in a medium-sized mixing bowl. Saute the onion, mushrooms, and garlic until the mushrooms release liquid and are soft and meaty. Add to the spinach, along with olives and cheese, and stir well.
Preheat oven to 350°F.
Spread a few spoonfuls of enchilada sauce on the bottom of a 13″ x 9″ baking dish. Spoon spinach mixture into a tortilla and roll up, placing it in the pan folded-part down. Repeat for as many enchiladas as you wish to make. Spread sauce in a layer over each enchilada and top with a sprinkling of Daiya and olives, if desired. If you have leftover sauce, drizzle it down between each of the enchiladas, so the tortillas stay moist as they cook in the sauce.
Bake in the oven for 15 minutes, or until heated through and the cheese on top melts.