Mushroom and Spinach Enchiladas
Prep Time: 10 minutes
Cooking Time: 25 minutes
This is a vegetarian verde enchilada using mushrooms, spinach and grilled onions as the filling.
8 tortillas, corn
12 ounces mushrooms, Crimini or button or combo
1 onion(s), medium
2 cups spinach, fresh baby
1 tablespoon olive oil
1 1/2 cups cheese, jack, shredded
1/4 cup sour cream, low fat or light
2 cups salsa, green
Spray a13 by 9 inch baking dish with cooking spray. Wrap stack of tortillas in foil and place in a 375 degrees oven for about 5 minutes until soft enough to roll easily. Meanwhile, roughly chop onion, mushrooms and spinach. Heat oil in a large skillet. Place onions and mushrooms in skillet and let them brown for a couple of minutes before stirring. Turn and brown other side. Add spinach and cook until just wilted. Mix sour cream and salsa verde in a small bowl. Pour 1 cup of the salsa mixture over the mushrooms and mix well. Remove tortillas from the oven. Place about 2 to 3 tablespoons of mushroom mixture in to each tortilla. Sprinkle with about 1 tablespoon of cheese and roll up and place seam down in baking dish. Pour remaining salsa mixture over enchiladas. Top with remaining cheese and bake at 375 degrees for about 20 minutes.
Per Serving About: 400 calories, 19 g fat, 9 g saturated fat, 0 g trans fat , 17 g protein, 40 g carbohydrates, 4 g dietary fiber, 710 mg sodium