You'll get a vitamin A wallop in veggie-filled enchiladas with a super-easy sauce.
Bake-Off® Contest 43, 2008
Robin Hill
Arlington, Texas
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1
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can (10 oz) Old El Paso™ mild enchilada sauce
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1
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cup crema Mexicana table cream or sour cream
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1
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tablespoon CRISCO® Pure Olive Oil
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1
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medium onion, chopped (1/2 cup)
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3
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cloves garlic, finely chopped
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1
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package (8 oz) sliced fresh baby portabella mushrooms
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1
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box (9 oz) frozen chopped spinach, thawed, squeezed to drain
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1/3
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cup chopped drained roasted red bell peppers (from 7.25-oz jar)
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2
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tablespoons Old El Paso™ taco seasoning mix (from 1-oz package)
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1/4
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cup lightly packed fresh cilantro sprigs
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1/2
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teaspoon ground cumin
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1 1/4
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cups shredded pepper Jack or salsa Jack cheese (5 oz)
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2
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cups shredded quesadilla or mozzarella cheese (8 oz)
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10
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Old El Paso™ flour tortillas for soft tacos & fajitas (from 10.5-oz package)
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1/2
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cup crumbled cotija cheese or fresh mozzarella cheese
Steps
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1
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with CRISCO® Original No-Stick Cooking Spray.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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6
Bake 35 to 40 minutes or until thoroughly heated. Chop remaining 2 tablespoons cilantro; sprinkle over enchiladas before serving.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories
- 660
- Calories from Fat
- 390
% Daily Value
- Total Fat
- 43g
- 66%
-
- Saturated Fat
- 23g
- 117%
- Trans Fat
- 2g
- Cholesterol
- 110mg
- 36%
- Sodium
- 1660mg
- 69%
- Total Carbohydrate
- 41g
- 14%
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- Dietary Fiber
- 3g
- 13%
- Sugars
- 8g
- Protein
- 29g
- Vitamin A
- 120%
- 120%
- Vitamin C
- 20%
- 20%
- Calcium
- 70%
- 70%
- Iron
- 15%
- 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 Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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