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Spinach and Mushroom Enchiladas with Creamy Red Sauce

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Spinach and Mushroom Enchiladas with Creamy Red Sauce
  • Prep 45 min
  • Total 1 hr 25 min
  • Ingredients 15
  • Servings 5
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You'll get a vitamin A wallop in veggie-filled enchiladas with a super-easy sauce.
By Pillsbury Kitchens
Updated Sep 24, 2008
Bake-Off® Contest 43, 2008
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
Make With
Make With
Old El Paso

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.

Nutrition Information

660 Calories, 43g Total Fat, 29g Protein, 41g Total Carbohydrate, 8g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
660
Calories from Fat
390
Total Fat
43g
66%
Saturated Fat
23g
117%
Trans Fat
2g
Cholesterol
110mg
36%
Sodium
1660mg
69%
Potassium
420mg
12%
Total Carbohydrate
41g
14%
Dietary Fiber
3g
13%
Sugars
8g
Protein
29g
% Daily Value*:
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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