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Slow Cooker Spinach & Mushroom Enchiladas

Slow Cooker Spinach and Mushroom Enchiladas

Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings 12
Calories 246kcal


  • 5 tablespoons butter divided
  • 1 pound baby bella mushrooms
  • 1 teaspoon garlic powder
  • ½ teaspoon cumin
  • ½ teaspoon dried cilantro
  • ¼ teaspoon salt
  • 4 oz baby spinach
  • 1 cup whipped cream cheese
  • ½ cup crumbled goat cheese
  • 1 ½ cups enchilada sauce
  • 12 corn tortillas warmed slightly
  • 1 cup shredded Monterrey Jack cheese
  • sour cream and fresh cilantro to garnish optional


  • 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 ¼ - ½ cup sauce and spread it evenly
  • Add about ¼ 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


This recipe is perfect for the Slow Cooker Casserole Slow Cooker but will also work in a regular (4 qt or larger) slow cooker. You may have to layer the enchiladas or you could just lay out the tortillas on the bottom and top more like a casserole.


Calories: 246kcal | Carbohydrates: 17g | Protein: 8g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 46mg | Sodium: 517mg | Potassium: 307mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1655IU | Vitamin C: 3.2mg | Calcium: 141mg | Iron: 1.3mg