Vegetables are the star in this spinach and mushroom enchiladas recipe, featuring white cheddar and a fresh green chimichurri sauce made from herbs.
So how nerve-wracking was that first day of the Nordstrom Anniversary Sale’s early access for cardholders yesterday? The website had so many glitches, but I just took a leap a faith on all of the orders I placed and after spending over half an hour on the phone waiting for customer service, it all turned out okay! Even better: Nordstrom notified us late in the afternoon yesterday that they would be offering 10 times rewards points for all purchases up until midnight yesterday! That was such a wonderful silver lining and yet again proves how fantastic Nordstrom is when it comes to customer service. Kuddos, Nordstrom!
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So on to the recipe. Let it be known (and if you are a regular reader you are already aware of this fact) that my husband does not do vegetarian. Like if he says “What’s for dinner tonight?” and I say “Pasta.” and he says “What kind?” and I say “With tomato sauce and ricotta.” He says, “What kind of meat?” And then I awkwardly have to say “there is no meat.” I like to keep the hubby happy, but sometimes I just feel like vegetarian! These enchiladas, however, may have converted him. Okay I won’t go that far. But he did say they were super tasty, and that is a win in my book!
Related: Mini Crockpot Chicken Enchiladas
These enchiladas were adapted from an mushroom enchilada appetizer that we ordered at a Southwestern restaurant called Chimayo in Park City, Utah last winter that was just to die for. Here I’ve adapted it to be an entree size, and added spinach with the mushrooms for the filling. The sharp cheddar cheese baked on top and beautiful green chimichurri sauce with fresh jalapeno, cilantro and parsley add a beautiful contrast to the rich mushroom filling. Your meat-loving family and friends won’t know they’re eating vegetarian if you serve them these enchiladas!
Related: Mexican Chicken Tostadas with Street Corn
Now it’s your turn! What is your favorite way to sneak vegetarian meals into your weekly meal routine? Share with me below!
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 32 ounces mushrooms of your choice, quartered or sliced
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 6 ounces baby spinach
- 8 ounces white cheddar, grated
- Nonstick cooking spray
- 8 medium to large sized flour tortillas
- 4 ounces white cheddar, grated
- 1 jalapeño, seeded and roughly chopped
- 3 cloves garlic, peeled
- 1 cup parsley
- 1 cup cilantro
- 1 teaspoon Sriracha sauce
- 1 teaspoons honey
- 1 teaspoon Dijon mustard
- 1/2 lemon, juiced (about 2 tablespoons)
- 1/2 teaspoon cumin
- 1/3 to 1/2 cup olive oil
- Heat oven to 350 degrees Fahrenheit.
- In a large nonstick skillet, melt butter with olive oil over medium heat. Add mushrooms and allow to cook, stirring occasionally, until they become tender, about 6-8 minutes. Season with salt and pepper. Add spinach and allow to cook for 1-2 minutes longer, stirring occasionally, until spinach is wilted. Remove from heat and add white cheddar, stirring until combined. Allow to cool for 5-10 minutes.
- Spray a 13x9 inch baking dish with cooking spray. Lay out 8 medium to large sized flour tortillas on your counter and distribute the mushroom and spinach filling evenly between the tortillas. Roll each tortilla up and place in the prepared baking dish with the seam side facing down. Sprinkle the top of the enchiladas with grated white cheddar and cover dish with tin foil. Bake in oven for 22-25 minutes.
- While enchiladas are baking, prepare chimichurri sauce. Add jalapeño and garlic to a food processor and pulse until minced, scraping down the sides of the bowl as necessary. Add all remaining ingredients for sauce except for olive oil and pulse until combined. With food processor running, stream in the olive oil through the top opening and run food processor until sauce is thick and smooth.
- When enchiladas are finished cooking, heat broiler and cook under broiler for 2-3 minutes until tops are crispy and browned. Serve enchiladas topped with chimichurri sauce and fresh cilantro.
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