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Creamy Salsa Verde Enchilada Sauce
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Spinach Mushroom Potato Enchiladas with Salsa Verde Cashew Cream Sauce

RECIPE UPDATED ON 2-5-2025
Course: Main Course
Cuisine: Mexican
Keyword: Enchiladas
Servings: 4 - 6 servings
Author: Mrs. Plant

Ingredients

Ingredients for Enchiladas

  • 2 large garlic cloves crushed
  • 16 oz Baby Bella mushrooms chopped small
  • 2 medium-sized organic russet or Yukon gold potatoes diced small, leave skins on (if desired)
  • 12 oz fresh organic spinach, chopped roughly
  • 2 Tablespoon 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
  • 1 batch Salsa Verde Cashew Cream Sauce (recipe below)

Instructions

Prepare the Filling

  • Preheat oven to 400 degrees.
  • Toss potatoes in 1 T of the Mexican seasoning and bake on parchment paper for about 15-20 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 (or a combination of baby spinach, baby kale, and baby chard) 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. Add salt or more Mexican seasoning if needed.

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 9x13 glass pan.
  • Do this for each of the tortillas until you have used all of the filling and filled your pan.
  • Lower oven temperature to 350 degrees.

Make the Sauce

Bake

  • Cover the 9x13 pan of enchiladas with foil (or parchment paper, then foil) and bake for 25-30 minutes. Serve!

Notes

You can also make this as a layered casserole.