Ingredients for Spinach And Mushroom Enchiladas
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 small onion, chopped
- 1 carrot, diced
- 1 (8 ounce) package fresh mushrooms, sliced
- 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
- 1 1/2 cups enchilada sauce
- 6 (8 inch) flour tortillas
- 1 1/2 cups shredded Monterey Jack cheese
- cooking spray or oil for greasing
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How to Make Spinach And Mushroom Enchiladas
- Preheat oven to 350°F (175°C).
- Heat olive oil in a large skillet over medium heat.
- Add minced garlic and chopped onion; sauté until garlic is lightly browned (about 3-5 minutes).
- Add diced carrots and sliced mushrooms; sauté until mushrooms are softened and tender (about 5-7 minutes).
- Stir in chopped spinach and 1/2 cup of enchilada sauce. Reduce heat to low and simmer until spinach is wilted but still slightly vibrant green (about 5 minutes).
- Remove spinach mixture from heat and set aside.
- Heat the remaining 1 cup of enchilada sauce in a shallow dish.
- Briefly dip each tortilla into the heated enchilada sauce, using tongs to coat both sides.
- Spread 1/2 cup of the spinach mixture down the center of each tortilla. Sprinkle 1 tablespoon of cheese over the filling.
- Roll up each tortilla tightly and place seam-down in a lightly greased 9x13 inch baking dish.
- Pour the remaining heated enchilada sauce evenly over the rolled enchiladas.
- Sprinkle the remaining cheese over the top.
- Bake for 10-15 minutes, or until cheese is melted, bubbly, and lightly browned.
Nutrition Information (Approximate per serving)
Sodium
49 g
Sugar
19g
Fat
50g
Carbs
25g
