Bake-Off® Contest 43, 2008
Arlington, Texas

Spinach and Mushroom Enchiladas with Creamy Red Sauce

You'll get a vitamin A wallop in veggie-filled enchiladas with a super-easy sauce.

(24)
12 reviews.
Save and Share
  • prep time 45 min
  • total time 1 hr 25 min
  • ingredients 15
  • servings 5
 

Ingredients

1
can (10 oz) Old El Paso™ mild enchilada sauce
1
cup crema Mexicana table cream or sour cream
1
tablespoon CRISCO® Pure Olive Oil
1
medium onion, chopped (1/2 cup)
3
cloves garlic, finely chopped
1
package (8 oz) sliced fresh baby portabella mushrooms
1
box (9 oz) Green Giant™ frozen chopped spinach, thawed, squeezed to drain
1/3
cup chopped drained roasted red bell peppers (from 7.25-oz jar)
2
tablespoons Old El Paso™ taco seasoning mix (from 1-oz package)
1/4
cup lightly packed fresh cilantro sprigs
1/2
teaspoon ground cumin
1 1/4
cups shredded pepper Jack or salsa Jack cheese (5 oz)
2
cups shredded quesadilla or mozzarella cheese (8 oz)
10
Old El Paso™ flour tortillas for soft tacos & fajitas (from 10.5-oz package)
1/2
cup crumbled cotija cheese or fresh mozzarella cheese

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with CRISCO® Original No-Stick Cooking Spray.
  • 2 In 1-quart saucepan, heat enchilada sauce and 1/2 cup of the crema Mexicana over medium heat 2 to 3 minutes, stirring occasionally, until warm. Spread 1/4 cup of the sauce mixture on bottom of baking dish. Set aside remaining sauce.
  • 3 Meanwhile, in 12-inch nonstick skillet, heat oil over medium-high heat. Add onion and garlic; cook 2 to 3 minutes, stirring occasionally, until onion is tender. Stir in mushrooms; cook 7 to 8 minutes, stirring occasionally, until mushrooms are tender.
  • 4 Transfer vegetable mixture to food processor bowl with metal blade. Add spinach, roasted peppers, taco seasoning mix, 2 tablespoons of the cilantro, the cumin and remaining 1/2 cup crema Mexicana. Cover; process with on-and-off pulses 6 to 8 times or until mushrooms are coarsely chopped. Pour mixture into large bowl; stir in pepper Jack cheese and 1 1/4 cups of the quesadilla cheese.
  • 5 Spoon 1/3 cup vegetable filling down center of each tortilla. Roll up tortillas; place seam sides down on sauce in baking dish. Pour remaining sauce evenly over tortillas; sprinkle with remaining 3/4 cup quesadilla cheese and the cotija cheese. Spray sheet of foil with CRISCO® Original No-Stick Cooking Spray; cover baking dish tightly with foil, sprayed side down.
  • 6 Bake 35 to 40 minutes or until thoroughly heated. Chop remaining 2 tablespoons cilantro; sprinkle over enchiladas before serving.
  • 1 Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with CRISCO® Original No-Stick Cooking Spray.
  • 2 In 1-quart saucepan, heat enchilada sauce and 1/2 cup of the crema Mexicana over medium heat 2 to 3 minutes, stirring occasionally, until warm. Spread 1/4 cup of the sauce mixture on bottom of baking dish. Set aside remaining sauce.
  • 3 Meanwhile, in 12-inch nonstick skillet, heat oil over medium-high heat. Add onion and garlic; cook 2 to 3 minutes, stirring occasionally, until onion is tender. Stir in mushrooms; cook 7 to 8 minutes, stirring occasionally, until mushrooms are tender.
  • 4 Transfer vegetable mixture to food processor bowl with metal blade. Add spinach, roasted peppers, taco seasoning mix, 2 tablespoons of the cilantro, the cumin and remaining 1/2 cup crema Mexicana. Cover; process with on-and-off pulses 6 to 8 times or until mushrooms are coarsely chopped. Pour mixture into large bowl; stir in pepper Jack cheese and 1 1/4 cups of the quesadilla cheese.
  • 5 Spoon 1/3 cup vegetable filling down center of each tortilla. Roll up tortillas; place seam sides down on sauce in baking dish. Pour remaining sauce evenly over tortillas; sprinkle with remaining 3/4 cup quesadilla cheese and the cotija cheese. Spray sheet of foil with CRISCO® Original No-Stick Cooking Spray; cover baking dish tightly with foil, sprayed side down.
  • 6 Bake 35 to 40 minutes or until thoroughly heated. Chop remaining 2 tablespoons cilantro; sprinkle over enchiladas before serving.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
660
(
Calories from Fat
390),
% Daily Value
Total Fat
43g
43%
(Saturated Fat
23g,
23%
Trans Fat
2g
2%
),
Cholesterol
110mg
110%;
Sodium
1660mg
1660%;
Total Carbohydrate
41g
41%
(Dietary Fiber
3g
3%
  Sugars
8g
8%
),
Protein
29g
29%
;
% Daily Value*:
Vitamin A
120%;
Vitamin C
20%;
Calcium
70%;
Iron
15%;
Exchanges:
2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 3 High-Fat Meat; 3 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.
®Crisco is a trademark of The J.M. Smucker Company