Yields1 Serving

 10 oz frozen spinach
 1.50 tbsp olive oil
 1 yellow onion, diced
 16 oz mushrooms, sliced
 ¼ tsp salt
 ¼ tsp black pepper
 ½ tsp garlic powder
 1 tsp cumin
 1 tsp chili powder
 1.50 cups Mexican blend shredded cheese, divided
 12 cans enchilada sauce
 10 whole wheat tortillas

1

Preheat oven to 350 degrees. Pour a small amount of enchilada sauce in the bottom of a baking dish, to just barely cover the bottom. Set remaining sauce aside.

2

Thaw frozen spinach in microwave by heating for 2-3 minutes. Squeeze out as much water as possible.

3

Prepare ingredients: dice onion, slice mushrooms, measure spices.

4

Heat large skillet with olive oil over medium-high heat.

5

Add diced onions, cook until onions soften and edges begin to caramelize.

6

Lower heat to medium, add mushrooms, spinach, salt, pepper, garlic powder, cumin, chili powder. Cook for about 8 more minutes.

7

Divide vegetable mixture evenly among 10 tortillas (about ½ cup per tortilla). Sprinkle with 1 tablespoon shredded cheese. Roll into a tube and place seam side down in baking dish.

8

Pour enchilada sauce evenly on top of the enchiladas. Top with remaining cheese.

9

Bake for 20 minutes, or until cheese begins to bubble.

Ingredients

 10 oz frozen spinach
 1.50 tbsp olive oil
 1 yellow onion, diced
 16 oz mushrooms, sliced
 ¼ tsp salt
 ¼ tsp black pepper
 ½ tsp garlic powder
 1 tsp cumin
 1 tsp chili powder
 1.50 cups Mexican blend shredded cheese, divided
 12 cans enchilada sauce
 10 whole wheat tortillas

Directions

1

Preheat oven to 350 degrees. Pour a small amount of enchilada sauce in the bottom of a baking dish, to just barely cover the bottom. Set remaining sauce aside.

2

Thaw frozen spinach in microwave by heating for 2-3 minutes. Squeeze out as much water as possible.

3

Prepare ingredients: dice onion, slice mushrooms, measure spices.

4

Heat large skillet with olive oil over medium-high heat.

5

Add diced onions, cook until onions soften and edges begin to caramelize.

6

Lower heat to medium, add mushrooms, spinach, salt, pepper, garlic powder, cumin, chili powder. Cook for about 8 more minutes.

7

Divide vegetable mixture evenly among 10 tortillas (about ½ cup per tortilla). Sprinkle with 1 tablespoon shredded cheese. Roll into a tube and place seam side down in baking dish.

8

Pour enchilada sauce evenly on top of the enchiladas. Top with remaining cheese.

9

Bake for 20 minutes, or until cheese begins to bubble.

Spinach and Mushroom Enchiladas