Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 410.98 Kcal (1721 kJ) | ||
| Calories from fat | 199.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.16g | 34% | |
|---|---|---|---|
| Cholesterol | 60.03mg | 20% | |
| Sodium | 621.11mg | 26% | |
| Potassium | 769.78mg | 16% | |
| Total Carbs | 33.31g | 11% | |
| Sugars | 5.4g | 22% | |
| Dietary Fiber | 7.55g | 30% | |
| Protein | 24.13g | 48% | |
| Vitamin C | 12.4mg | 21% | |
| Vitamin A | 1mg | 35% | |
| Iron | 2.8mg | 15% | |
| Calcium | 707.3mg | 71% | |
| Amount Per 100 g | |||
| Calories | 120.24 Kcal (503 kJ) | ||
| Calories from fat | 58.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.48g | 34% | |
|---|---|---|---|
| Cholesterol | 17.56mg | 20% | |
| Sodium | 181.72mg | 26% | |
| Potassium | 225.21mg | 16% | |
| Total Carbs | 9.75g | 11% | |
| Sugars | 1.58g | 22% | |
| Dietary Fiber | 2.21g | 30% | |
| Protein | 7.06g | 48% | |
| Vitamin C | 3.6mg | 21% | |
| Vitamin A | 0.3mg | 35% | |
| Iron | 0.8mg | 15% | |
| Calcium | 206.9mg | 71% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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