Taste of Home Spinach Mushroom Enchiladas

My oldest son is on a serious mushroom kick. I have made more mushroom recipes in the last couple of months than I have in years. I'm lucky that my five-year-old is a great helper and has become my kitchen side kick during dinner prep. I love spending time with my two sons in the kitchen and it provides a great way to teach them fractions, math and general science lessons. My five-year-old now is able to dump in ingredients and is beginning to understand how to read recipes. In order to help him appreciate the food that he eats, I have been preparing recipes involving ingredients that he loves, such as mushrooms. The November issue of Taste of Home magazine had a recipe for Spinach Mushroom Enchiladas using lime juice and mushrooms, which looked delicious and a great recipe to have my son help to prepare.

This recipe has 16 ingredients. It takes approximately 35 minutes of prep and 14 minutes of baking, and makes 6 total servings. I had no problems finding any of the ingredients at my local grocery store. I do wish that my store had baby portobello mushrooms by the pound, they are a great deal more expensive when sold pre-packaged. I did make one modification, I only had beef bouillon granules, so I substituted it for the chicken bouillon granules called for in the recipe. Finally, I chose to add the red pepper flakes, my family likes a little kick in our food. Make sure to adequately cook the spinach in order for all the water to be cooked out. I let my spinach cook a good 15-20 minutes. Letting the water cook off is essential to avoid soggy enchiladas. I followed the remainder of the recipe as written.

The lime in this recipe gives the enchiladas a great citrus taste. Everyone in my family enjoyed this dish and the leftovers re-heated great for lunch the next day. The serving size is large and I was able to make two meals, making it very economical at only 4 dollars a serving. Overall, a great inexpensive enchilada recipe.

For the recipe go to Spinach Mushroom Enchiladas.