Spinach and Mushroom Enchiladas with Creamy Red Sauce

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

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Servings 5

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( 24 ) Ratings

24 Ratings

5 Stars

4 Stars 15%

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Member Reviews ( 11 )

10a1446b-da5f-4597-8d90-ae1cd75c054a

Bake-Off® Contest 43, 2008

Robin Hill

Arlington, Texas

ingredients 15
Prep Time 45 min
Total Time 1 hr 25 min

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

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Directions

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:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

I_Fortuna

report Posted Dec. 20, 2011 1:57 PM

These are very good. I would use corn tortillas and I make my own red gravy. I like the use and blend of different cheeses and the vegetarian approach. The crema mixed with the red gravy is a very interesting and creative idea.

shellp0

report Posted Apr. 25, 2011 6:36 AM

1 Can of Mushroom Stems and Pieces work just fine in this for me.

mkalibraryspecialists

report Posted May. 31, 2009 9:59 AM

I thought these were not only really tasty and showy, but also really easy to make. I did lighten up the spice a little for my family but they loved it. I also froze leftovers in 2 enchiladas each size and they warmed up just as tasty.

tricityladytn

report Posted Apr. 10, 2009 11:11 AM

I substituted cheddar and mozzarella for the obscure Mexican cheeses that were nowhere to be found in my area. This is a very impressive dish for company, and it made a great vegetarian meal! I have to admit, however, I have to dial back the spicy in this by replacing the pepper jack cheese with regular Monterrey Jask.

genp4

report Posted Apr. 7, 2008 10:24 AM

I love the veggie combination of spinach and portabellos.