Ingredients for Spicy Spinach Mushroom Enchiladas
- Portabella Mushroom Caps
- White Mushrooms
- Fresh Spinach
- Onion
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- Crushed Red Pepper Flakes
- Red Enchilada Sauce
- Reduced Fat Cheddar Cheese
- Corn Tortillas
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How to Make Spicy Spinach Mushroom Enchiladas
- Preheat oven to 350°F (175°C).
- Spray a large skillet with nonstick cooking spray and heat over medium heat.
- Add 1 medium onion, chopped, 1 teaspoon ground cumin, 1 teaspoon garlic powder, 1/2 teaspoon salt, and 1/2 teaspoon crushed red pepper flakes. Sauté until onions are translucent and softened, about 5 minutes, stirring frequently.
- Add 8 ounces sliced cremini mushrooms and stir to combine.
- Cook over medium-low heat until mushrooms are tender and have released their moisture, about 8-10 minutes, stirring occasionally.
- Add 10 ounces chopped fresh spinach and 1/2 cup enchilada sauce.
- Cover, reduce heat to low, and cook until spinach is wilted, about 3-5 minutes.
- Remove from heat and stir in 1 cup of the shredded Mexican cheese blend.
- Place about 1/2 cup of the spinach and mushroom mixture into the center of each corn tortilla. Roll up tightly and place seam-down in an ungreased 9x13 inch baking dish.
- Pour the remaining 1 cup of enchilada sauce evenly over the enchiladas.
- Top with the remaining 1 cup of shredded cheese.
- Bake uncovered at 350°F (175°C) for 15-20 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
- Serve immediately, garnished with sour cream and salsa.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
9g
Fat
2g
Carbs
10g
