Spinach Artichoke Mushroom Enchiladas

Spinach Artichoke Mushroom Enchiladas

Hearty, satisfying veggie enchiladas in an easy tomato sauce for a fabulous weeknight dinner!

Prep Time: 30

Cook Time: 40

Total Time: 1 10

Makes: 6 large enchiladas

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Ingredients

For the tomato sauce
2 tbsps olive oil
1 onion finely chopped
4 to 5 cloves garlic finely chopped
7 to 8 small tomatoes puréed
2 tsps cumin powder
1/4 tsp cinnamon powder
1 tsp chilli powder
1 tsp smoked paprika optional but recommended
1 tsp dried oregano
1 200 gm carton tomato purée I prefer Dabur
Water as needed
Salt to taste
For the filling
2 tbsps olive oil
8 to 10 button mushrooms chopped small
250 gms spinach rinsed and stems removed
1 400 gm tin of artichokes drained
1/2 cup kidney beans cooked and cooled (see notes for quick cooking option)
2 tbsps sour cream or hung yoghurt
1 tsp paprika or chilli powder
Salt and pepper to taste
If you prefer your enchiladas spicy, add chopped jalapeños to the filling
For the assembly
6 large tortillas
1/2 cup shredded Monterey Jack cheese
Handful of fresh coriander finely chopped
See post for details about specialty ingredients and substitutions

Instructions

To make the sauce, heat the olive oil in a large, sturdy pot, then add the onion and garlic. I saved about a tablespoon of the onion and garlic to give the filling some extra flavour.
Fry the onion and garlic till golden and fragrant. Add the freshly puréed tomatoes and cook for a few minutes till the mixture darkens. Add the spices and then the readymade puree. Finally add salt and about half a cup of water depending on the desired thickness of the sauce. It shouldn't be too runny or the enchiladas will get soggy. It should also not be so thick that it dries up during baking.
Bring the sauce to a boil, taste and adjust seasoning. Cover and set aside.
To make the filling, add 1 tbsp olive oil to a frying pan, then add the reserved onion and garlic from step 1 and fry till golden. Add the mushrooms. Stir and allow them to brown a little bit. The mushrooms will release some water and when it has dried up, transfer them to a mixing bowl.
In the same pan, add 1 tbsp olive oil and roughly tear the spinach and toss it in. Stir till it begins to wilt, then add the drained artichokes, breaking them into smaller bits with your fingers as you add them. Stir the mixture for a few minutes till the spinach begins to stick to the pan. Transfer to the bowl with the mushrooms.
In the same bowl, add the cooked kidney beans, sour cream, paprika and salt and pepper. Mix well and adjust seasoning.
Preheat the oven to 200 C and lightly grease an 8x8 pan or 9x13 pan. I preferred the square pan because the tortillas were large. Pour about half a cup of the sauce onto the bottom of the pan and spread it all around. This ensures that the bottom of the tortillas have enough flavour and do not dry out during baking.
To assemble the tortillas, lay one flat on a large plate or tray. Spoon about two-third cup of the filling in the center and spread it out a little, making sure to stick to the center. If you like, divide the filling into 6 equal parts before beginning. Roll the tortilla, tucking in the filling as you go. Gently lift and place it in the pan, on top of the sauce, making the sure the seams are facing down. Repeat with the rest of the tortillas. Pour the remaining sauce over the prepared tortillas, spreading it out evenly and leaving the edges bare. Sprinkle with the cheese and bake for 20 minutes until the sauce is bubbling, the edges of the tortillas have browned and the cheese has melted and turned a light golden.
Allow the prepared enchiladas to cool for 10 minutes, then serve with fresh, chopped coriander and dollops of sour cream. Enjoy! Reheat in the oven for 15 to 20 mins at 100 C, covering the top if the cheese browns too much

Notes

*I forgot to soak the kidney beans and since they can't be cooked without soaking first, I didn't know what to do. The Kitchn had a useful tip in such a situation. Instead of soaking the beans overnight, add them to a saucepan about an hour before you're ready to start making the enchiladas. Cover the beans with enough water, bring to a boil and turn the heat off after a few minutes. Cover and let the beans soak in the hot water for 1 hour. Then cook them as you normally would. I used the pressure cooker on high for 1 whistle and then low for another 20 minutes. Allow them to cool before adding to the enchilada filling.