Spinach and Mushroom Enchiladas with Creamy Red Sauce

Name: Spinach and Mushroom Enchiladas with Creamy Red Sauce
Prep time: 45 min
Total time: 1 h 25 min
Yield: 5
Cuisine: Mexican
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) 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

25 Ratings

12 Reviews

Spinach and Mushroom Enchiladas with Creamy Red Sauce

Prep 45 min
Total 1 hr 25 min
Ingredients 15
Servings 5

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

By Pillsbury Kitchens

Updated September 24, 2008

Make With

Old El Paso

Bake-Off® Contest 43, 2008

Robin Hill
Arlington, Texas

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) 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

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.