Spinach and Mushroom Enchiladas |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is a recipe that I found here, but seemingly has disappeared. I tried it and loved it. Ingredients:
1 tablespoon olive oil |
2 cloves garlic, minced |
1/2 cup onion, diced |
1 cup carrot, diced |
2 cups mushrooms, sliced |
3 cups spinach, chopped |
1 cup enchilada sauce |
12 tortillas, 6 inch |
2 cups shredded monterey jack cheese |
Directions:
1. Preheat oven to 350 degrees F.
2. Heat oil in large skillet.
3. Saute garlic and onion until garlic browns.
4. Add carrots and mushrooms, saute until mushrooms are soft.
5. Add spinach and 1/2 cup enchilada sauce, reduce heat to simmer until spinach is soft, but not wilted.
6. Remove spinach mixture from heat.
7. Heat remaining enchilada sauce in shallow pan.
8. Pass tortilla through heated sauce with tongs.
9. Spread 1/2 cup spinach mixture on center line of tortilla and sprinkle 1 tbsp cheese on mixture.
10. Roll tortilla and place seam side down on baking sheet.
11. Repeat for all tortillas.
12. Pour heated enchilada sauce over enchiladas, and sprinkle remaining cheese over top.
13. Bake in preheated oven for 10-15 minutes, until cheese is hot and bubbly.
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