Spinach and Mushroom Enchiladas with Creamy Red Sauce

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

By Pillsbury Kitchens

Updated September 24, 2008

Bake-Off® Contest 43, 2008

Robin Hill

Arlington, Texas

Make with

Old El Paso

Ingredients

can (10 oz) Old El Paso™ mild enchilada sauce

cup crema Mexicana table cream or sour cream

tablespoon CRISCO® Pure Olive Oil

medium onion, chopped (1/2 cup)

cloves garlic, finely chopped

package (8 oz) sliced fresh baby portabella mushrooms

box (9 oz) frozen chopped spinach, thawed, squeezed to drain

1/3

cup chopped drained roasted red bell peppers (from 7.25-oz jar)

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)

cups shredded quesadilla or mozzarella cheese (8 oz)

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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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.