Spinach and Mushroom Enchiladas

Photo by Shannon C.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    pkgs. frozen chopped spinach, thawed

  • 1 1/2

    c. sliced mushrooms

  • 1

    can pinto beans, rinsed and drained

  • 3

    tsp. chili powder, divided

  • 1/4

    tsp. red pepper flakes

  • 2

    can (8oz) tomato sauce

  • 2

    tbsp. water

  • 1/2

    tsp. hot pepper sauce

  • 8

    x 8" corn tortillas

  • 1

    c. shredded monterey jack cheese

  • shredded lettuce

  • chopped tomatoes

  • sour cream

  • chopped cilantro

Directions

Combine spinahc, mushrooms, beans, 2 tbsp. chili powder, and red pepper flakes in large skillet over med. heat. Cook and stir 5 mins; remove from heat. Combine tomato sauce, water, remaining chili powder and pepper sauce in med. skillet. Dip tortillas in tomato sauce mixture; stack tortillas on wax paper. Divide spinach filling into 8 portions. Spoon down center of each tortillas; roll up and place seam side down in 11x7 Microwave-safe dish. Spread remaining tomato sauce mixture over enchiladas. Cover w/ vented plastic wrap. Microwave, uncovered, on MED for 10 mins. or till heated through. Sprinkle w/ cheese. Microwave additional 3 mins. or till cheese is melted. Serve w/ lettuce, tomatoes, sour cream, and cilantro.

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