Spinach Mushroom Enchiladas
Ingredients
The filling
-
2
tablespoons
olive oil
-
1
large
onion, chopped
-
2
cloves
garlic, minced
-
2
8-ounce packages
baby bella mushrooms, stemmed and sliced
-
1
3-ounce package
shiitake mushrooms, stemmed and sliced
-
½
teaspoon
ground cumin
-
¼
teaspoon
smoked paprika
-
¼
teaspoon
salt
-
¼
teaspoon
black pepper
-
5
ounces
fresh baby spinach leaves
-
2
cups
shredded mild white cheddar cheese, divided
-
10
large
flour tortillas
The sauce and garnish
-
1 ½
cups
jarred salsa verde
-
to taste
chopped cilantro for garnish
-
to taste
diced avocado for garnish
-
to taste
pepita seeds for garnish
Instructions
- Preheat the oven to 400ºF and grease a 9x13 inch baking dish.
- Heat olive oil in a large skillet over medium heat, add onion and cook until softened.
- Stir in garlic and cook until fragrant, then add mushrooms and cook until tender.
- Add cumin, paprika, salt, and pepper, then stir in spinach and cook until wilted.
- Remove from heat and stir in ½ cup of cheese, mixing well.
- Heat tortillas in the microwave for about 45 seconds until pliable.
- Scoop ⅓ cup of filling onto each tortilla, roll tightly, and place seam-side down in the baking dish.
- Pour salsa verde over the enchiladas and sprinkle with remaining cheese.
- Cover with foil and bake for 15 minutes, then remove foil and bake for an additional 5 to 7 minutes until cheese is melted.
- Let cool for 5 to 10 minutes and garnish as desired.
Nutrition Facts (estimated)
Servings
4-5
Calories
582
Total fat
32g
Total carbohydrates
50g
Total protein
22g
Sodium
1651mg
Cholesterol
59mg
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