Spinach Mushroom Potato Enchiladas with Salsa Verde Cashew Cream Sauce

Spinach Mushroom Potato Enchiladas with Salsa Verde Cashew Cream Sauce

Course: Main Course
Cuisine: Mexican
Keyword: Enchiladas
Author: Mrs. Plant


Ingredients for Enchiladas

  • 2 large garlic cloves crushed
  • 16 oz. organic button mushrooms or baby bellas or a combination of both, chopped small
  • 2 medium-sized organic russet or Yukon gold potatoes diced small, leave skins on (if desired)
  • 16 oz. fresh organic spinach, chopped roughly
  • 2 T Mexican seasoning I make the recipe from the PlantPure Nation cookbook and use it in this recipe
  • 1 bag whole wheat tortillas 8-9 small tortillas


Prepare the Filling

  • Preheat oven to 400 degrees.
  • Toss potatoes in 1 T of the Mexican seasoning and bake on parchment paper for about 15 minutes until crispy on the outside and tender on the inside.
  • While potatoes are baking, steamfry garlic over medium-high heat in 2 T of water for about a minute in a very large skillet.
  • Add chopped mushrooms and cook for about 10 minutes, or until all of the moisture has cooked out.
  • Add chopped spinach and cook until wilted (about 3 or 4 minutes).
  • Add seasonings and salt.
  • Stir everything well.
  • Add the roasted potatoes into the skillet and combine well.

Prepare the Enchiladas

  • If your tortillas are not super flexible, you can add 2 inches of water to a medium sauce pot and bring to a boil. Put a cooling rack on top (or you can use the rack from your toaster oven), and place a tortilla on the rack. Carefully steam one side. Pull the rack away before flipping to the other side to prevent burning your hand on the steam.
  • Lay the steamed tortilla on a board or plate and place filling in a one-inch wide strip down the center.
  • Roll the tortilla up and place in a 9×13 glass pan.
  • Do this for each of the tortillas until you have used all of the filling and filled your pan.
  • Preheat oven to 350 degrees.

Make the Sauce


  • Cover the 9×13 pan of enchiladas with foil and bake for 30 minutes. Serve!


  1. I made this last night. I didn’t have Verde Sauce and substituted with salsa. Delicious!!

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