Slow Cooker Spinach and Mushroom Enchiladas
Sorry if this just looks like a big blob of cheese and sauce and… wait, why is that bad? Melty cheesy goodness with rich homemade ancho chili enchilada sauce smothered all over your favorite corn tortillas that just happened to be stuffed all nice and full with buttery mushrooms and spinach? I can’t really see the bad in this at all!
And I do also apologize if I’ve been on a sort of Tex-Mex, Southwestern style food kick lately. I tend to cook what I crave and share what I cook, so there you go! Not seeing too many down sides here!
I mean, mushroom sautéed in butter? Stuffed into enchiladas? Need I say more?
Time to slow cook your way to cheesy enchilada goodness!
Slow Cooker Spinach and Mushroom Enchiladas
Ingredients
- 5 tablespoons butter divided
- 1 pound baby bella mushrooms
- 1 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/2 teaspoon dried cilantro
- 1/4 teaspoon salt
- 4 oz baby spinach
- 1 cup whipped cream cheese
- 1/2 cup crumbled goat cheese
- 1 1/2 cups enchilada sauce
- 12 corn tortillas warmed slightly
- 1 cup shredded Monterrey Jack cheese
- sour cream and fresh cilantro to garnish optional
Instructions
- Melt 4 tablespoons of butter in a skillet over medium high heat
- Add mushrooms and sauté for 3-6 minutes until mushrooms are tender and slightly browned
- Stir in garlic powder, cumin, cilantro and salt until mushrooms are evenly coated
- Stir in spinach until wilted
- Remove from heat and stir in cream cheese and goat cheese
- Spray slow cooker with nonstick spray
- In bottom of slow cooker add 1/4 - 1/2 cup sauce and spread it evenly
- Add about 1/4 cup of filling in each tortilla and roll
- Place seam side down in slow cooker and repeat until all of tortillas/filling is used
- Cover with remaining sauce and cheese
- Cover and cook on high for 2-3 hours or low for 4-6.
- Serve enchiladas with sour cream and cilantro, or as desired
Notes
Nutrition
Want more melty cheese recipes?
Slow Cooker Smothered Chicken Burritos
Slow Cooker Cheesy Buffalo Chicken Pasta
What would be a good side dish? My girlfriend and Oregon told me how good it is. I’m going to make it tomorrow night here in South Carolina, May 2022.
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Jennifer, there are so many pop up ads on your blog it slows down loading and viewing. Sorry not coming back.
Suze, sorry to hear you are frustrated. I don’t have any pop-ups and haven’t had wide spread issues so I’m not sure what the problem you were experiencing might have been. If you’d be so kind as to tell me if you were using mobile or desktop, etc. I’d love to trouble shoot it. Never my goal for readers to have a negative experience.
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I experience the same, just to answer your question. It is a bit maddening, i want your recipes though so i grumble through it. It happens on ipad, android and desktop.
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Are you using mini tortillas or something? Because I only could fit seven in my crockpot casserole because using the amount of filling that It yielded isn’t even close to enough to make 10 or 12. I’m sure it will taste great and next time I will double the filling add some cooked sausage or something but I’m not understanding why these are hardly filled at all with a quarter cup in each one like it says
Hi Nicole! The only corn tortillas I ever find are only about 6 inches or so? So pretty small.. what kind of tortillas did you use? I do think they would be delicious with sausage, or you could just double the rest of the filling.
What can you use instead of goat cheese?
Hi Brie! You could just leave it out.
What is the 5th tbsp of butter for?
hmmm, good question! I’m pretty sure I actually meant for that other tbsp to be if needed after sautéing the mushrooms. I will go back and fix that.
Looks delicious! However, did you forget the spinach?
Whew… my mind = lost!! Haha! Thank you so much for catching this. I have it updated now.