Spinach and Mushroom Enchiladas

Servings: 0 servings



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.