Name: Spinach and Mushroom Enchiladas
Yield: 10
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

Yields10 Servings

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

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.

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

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

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

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

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

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.

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

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

Ingredients