Spinach and Mushroom Enchiladas
- Ready In:
- 30mins
- Ingredients:
- 9
- Yields:
-
12 enchiladas
- Serves:
- 6
ingredients
directions
- Preheat oven to 350 degrees F.
- Heat oil in large skillet.
- Saute garlic and onion until garlic browns.
- Add carrots and mushrooms, saute until mushrooms are soft.
- Add spinach and 1/2 cup enchilada sauce, reduce heat to simmer until spinach is soft, but not wilted.
- Remove spinach mixture from heat.
- Heat remaining enchilada sauce in shallow pan.
- Pass tortilla through heated sauce with tongs.
- Spread 1/2 cup spinach mixture on center line of tortilla and sprinkle 1 tbsp cheese on mixture.
- Roll tortilla and place seam side down on baking sheet.
- Repeat for all tortillas.
- Pour heated enchilada sauce over enchiladas, and sprinkle remaining cheese over top.
- Bake in preheated oven for 10-15 minutes, until cheese is hot and bubbly.
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