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Spinach and Mushroom Enchiladas Recipe

Spinach and Mushroom Enchiladas Recipe

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Ingredients:

Serving

2 (10-oz) cans tomatoes with chiles
1 small onion, chopped
1 garlic clove, minced
2 tsp ground cumin
2 tbsp chopped cilantro leaves
1 tbsp chopped oregano leaves
kosher salt
freshly ground black pepper
1 large red onion, diced
1 garlic clove, minced
1/2 lb portobello mushrooms, cleaned and cut into 1/2-inch pieces
1 (10-oz) box frozen chopped spinach, thawed and squeezed to remove excess water
1/2 cup skim milk
1 tbsp cornstarch
1 1/2 tsp ground cumin
1 tbsp minced chipotle in adobo (optional)
1 lime, juiced
4 (6-inch) low-fat corn tortillas
1/4 cup queso blanco

Directions:

For the sauce: Combine all of the sauce ingredients in a saucepan. Bring to a simmer and cook until all of the vegetables are tender, about 15 minutes. If desired, you can puree with an immersion blender or an immersion blender for a smooth consistency. Season to taste with salt and pepper. Thin with water, if necessary. While the sauce is simmering, make the filling.
For the filling: Heat a 12-inch nonstick saute pan over medium heat. Add the onions and garlic and cook until the onions are translucent, about 4 minutes. Add the mushrooms and cook until they have released most of their liquid, about 6 minutes. Add a few tablespoons of water if the mushrooms get too dry. Add the spinach and cook until it is heated through. Combine the milk and the cornstarch to make a slurry. Add the milk mixture and bring to a simmer. Once the mixture comes to a simmer, the cornstarch will thicken the liquid. Cook for 1 minute. Add the cumin, chipotle, and lime juice and mix well. Remove from the heat and season, to taste, with salt and pepper. Cool slightly.
Preheat the oven to 375 degrees F.
Wrap the tortillas in a wet paper towel and microwave for 15 seconds to heat. Ladle 1/2 of the sauce into the bottom of a baking dish. Place a few tablespoons of the filling on each tortilla and roll into a cylinder. Place, seam side down in the dish. Repeat with the remaining tortillas and filling. Top with the remaining sauce and the cheese. Bake, uncovered, until heated through and bubbly, about 25 to 30 minutes.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	156.13 Kcal (654 kJ)
Calories from fat	28.67 Kcal
		% Daily Value*
Total Fat	3.19g	5%
Cholesterol	5.78mg	2%
Sodium	94.43mg	4%
Potassium	309.73mg	7%
Total Carbs	26.8g	9%
Sugars	6.27g	25%
Dietary Fiber	4.56g	18%
Protein	7.28g	15%
Vitamin C	12.1mg	20%
Vitamin A	0.1mg	2%
Iron	42.3mg	235%
Calcium	200.8mg	20%

Amount Per 100 g
Calories	70.37 Kcal (295 kJ)
Calories from fat	12.92 Kcal
		% Daily Value*
Total Fat	1.44g	5%
Cholesterol	2.61mg	2%
Sodium	42.56mg	4%
Potassium	139.6mg	7%
Total Carbs	12.08g	9%
Sugars	2.82g	25%
Dietary Fiber	2.06g	18%
Protein	3.28g	15%
Vitamin C	5.4mg	20%
Iron	19.1mg	235%
Calcium	90.5mg	20%

* 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.

Tastes

salty
savory
bitter
sweet

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