Recipe by VW #2
My husband loves enchiladas, but I don't love all the work. I made this up with ingredients that we enjoy. I'm sure you could make many substitutions. It's very easy and my husband loved it. My 3 year old actually took a couple of bites!
Top Review by Keee
We loved this meal! Cheap, easy & quick to prepare! I cut the recipe roughly in half and then used an 8x8in pan since it's just two of us - made enough for dinner, and two rounds of lunches. I used Penzey's adobo seasoning in place of the black pepper (I used alot though!), Frontera tomatillo salsa (delicious!) and made it vegan by using daiya. We added chopped avocado and tomato as a topping when serving. Delicious! Thank you!!
- 1 small onion, diced
- 8 ounces sliced mushrooms
- 1 (15 ounce) can corn
- 1 (15 ounce) can black beans
- 3 cups Baby Spinach
- 9 corn tortillas
- 2 cups mexican style cheese
- 1⁄2 teaspoon garlic salt or 1⁄2 teaspoon goya adobo seasoning
- 1⁄2 teaspoon black pepper
- 1 (10 ounce) can green enchilada sauce
- 1 1⁄2 cups tomatillo salsa
Directions See How It's Made
- Preheat the oven to 400 degrees fahrenheit.
- Saute the onion until translucent.
- Add garlic salt and black pepper.
- Add mushrooms and cook until tender.
- Add corn and black beans to heat through.
- Add spinach and cook until wilted.
- Mix together the enchilada sauce and salsa.
- Spread a thin layer of sauce in a 9x13 baking dish.
- Lay out 4.5 tortillas to cover the bottom
- Spread out half of the veggies.
- Pour half of remaining sauce over veggies.
- Sprinkle half of the cheese.
- Repeat with tortillas, veggies, sauce and cheese.
- Bake for 30 minutes at 400 degrees.