I recently had mushroom & spinach enchiladas at Chevy’s that I really loved, and I couldn’t wait to recreate them at home. I had fun making this easy recipe for spinach, mushroom, and poblano enchiladas in a tomatillo sauce. The easy green enchilada sauce recipe turned out tangy and flavorful, and the mushroom and spinach filling was hearty and delicious. My husband and I really enjoyed these vegetarian enchiladas, and thought they paired nicely with some Mexican rice and spicy pinto beans.

Spinach, Mushroom, and Poblano Enchiladas in a Tomatillo Sauce

Tomatillo Enchilada Sauce:

Olive oil
5 tomatillos, outer skin removed and scrubbed clean
¼ yellow onion, cut into wedges
2 cloves of garlic, DO NOT REMOVE SKIN
1 cup of fresh cilantro, chopped
Juice of ½ a lime
1 tsp cumin
Sea salt and freshly cracked pepper, taste

Enchilada Ingredients:

2 tbsp butter or olive oil, divided
8 oz button mushrooms, sliced thickly
¼ yellow onion, diced
1 small poblano pepper, seeded and diced
1 clove of garlic
2 cups of fresh spinach
¼ tsp cumin
¼ tsp coriander
Sea salt and freshly cracked pepper, to taste
6 corn tortillas
Monterey Jack cheese, shredded

Spinach, Mushroom, and Poblano Enchiladas in a Tomatillo Sauce

Serving:

Cotija cheese, shredded
Grape tomatoes, diced
Green onion, sliced
Fresh cilantro, chopped

How to Make Spinach, Mushroom, and Poblano Enchiladas in a Tomatillo Sauce:

Preheat the oven to broil. Place the rack about 3-4 inches from the top of the oven. Line a baking sheet with foil, then spray it with cooking spray.

Char the veggies by placing the tomatillos, onion, and garlic on the baking sheet.

Spinach, Mushroom, and Poblano Enchiladas in a Tomatillo Sauce

Place the baking sheet under the broiler. Make sure to position the tomatillos directly under the heating element. Let the tomatillos blacken on all sides, then remove them from the oven. Side Note: Remove the onions and garlic earlier if they char more quickly than the tomatillos.

Spinach, Mushroom, and Poblano Enchiladas in a Tomatillo Sauce

Carefully remove as much of the blackened tomatillo skin as possible.

Make the tomatillo sauce by placing the tomatillos, onion, garlic (WITH SKINS REMOVED), cilantro, lime juice, cumin, sea salt, and freshly cracked pepper, to taste, into a blender or food processor. Blend until it becomes a puree. Taste and re-season if desired. Set aside until needed.

Preheat the oven to 350 degrees.

Cook the mushrooms by heating one tablespoon of butter or olive oil in a large skillet over medium-high heat. Once the pan is hot, add the mushrooms and let them sit without stirring for 2-3 minutes, or until golden brown.

Add the remaining tablespoon of butter or oil, then add the onion and poblano pepper, and cook for 3-4 minutes or until softened.

Add the minced garlic and cook, stirring constantly, for 1 minute.

Add the spinach, cumin, coriander, sea salt, and freshly cracked pepper to taste, then cook, stirring constantly, for an additional minute.

Prepare the tortillas by wrapping them in a towel and microwaving for 30-60 seconds until soft and pliable.

Prepare the enchiladas by coating the baking dish with olive oil cooking spray, then pour some enchilada sauce over the bottom.

Place the shredded cheese down the center of a tortilla, spoon the mushroom mixture on top, then roll up and place it in the pan seam-side down. Repeat the process.

Spinach, Mushroom, and Poblano Enchiladas in a Tomatillo Sauce

Add the rest of the enchilada sauce over the top of the enchiladas.

Spinach, Mushroom, and Poblano Enchiladas in a Tomatillo Sauce

Cover with foil.

Bake the enchiladas by placing the baking dish in the oven for 15 minutes.

Remove from the oven and top them with a bit of cotija cheese, diced tomatoes, and green onions.

Serve immediately. Enjoy.