Spinach and Mushroom Enchiladas with Creamy Red Sauce

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

  • 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
  • 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.
  • 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.
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