Recipe by elastigirl
This is an easy take on classic enchiladas, using diced mushrooms and spinach as a filling.
Top Review by forthefunofit
I made this as directed and we didn't like the taste. I'm not really sure why. I served it with Mexican Rice and roasted corn. Thank you for your recipe. I'm sorry that this didn't work out for me as well as it does for you.
- 2 portabella mushroom caps, diced
- 2 large white mushrooms, diced
- 4 cups fresh spinach, chopped
- 1 medium onion, diced
- 1⁄2 teaspoon cumin
- 1⁄2 teaspoon garlic powder
- salt, to taste
- crushed red pepper flakes, to taste
- 2 cups red enchilada sauce
- 3 cups reduced-fat cheddar cheese
- 12 corn tortillas
Directions See How It's Made
- Preheat oven to 350 degrees.
- Spray a large skillet with nonstick cooking spray and heat over medium heat.
- Add onions, cumin, garlic powder, salt, and crushed red pepper, and saute until onions are clear and soft, stirring frequently.
- Add mushrooms and stir to combine. Cook over medium-low heat until mushrooms are cooked through, stirring occasionally.
- Add spinach and 1/2 cup enchilada sauce. Cover, reduce heat to low and cook until spinach is wilted. Remove from heat.
- Stir in 1 cup cheese to spinach and mushroom mixture. Roll up 1/2 cup of mixture in each corn tortilla and place each enchilada seam-down in ungreased 9x13 pan.
- Pour remaining enchilada sauce evenly over the enchiladas. Top with remaining cheese.
- Bake uncovered at 350 degrees for 15-20 minutes.
- Serve with sour cream and salsa.