Creamy Spinach And Mushroom Enchiladas Recipe

Name: Creamy Spinach And Mushroom Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Sauce:; 1 teaspoon garlic powder; 1 (10-ounce) can condensed reduced-fat cream of chicken soup, undiluted; 1 (8-ounce carton) fat-free sour cream; 1 (4.5-ounce) can chopped green chiles, undrained; Enchiladas:; Cooking spray; 1 cup chopped onion; 1 jalapeno pepper, seeded and chopped; 2 cups sliced mushrooms; 1 teaspoon garlic powder; 1 teaspoon ground cumin; 1/2 teaspoon salt; 2 (10-ounce) packages frozen chopped spinach, thawed and drained; 1 cup (4 ounces) shredded Monterey Jack cheese, divided; 10 (6-inch) corn tortillas; Garnish:; 1/2 cup chopped seeded plum tomato; 1/4 cup chopped green onion tops

Servings: persons

Sauce:
1 teaspoon garlic powder
1 (10-ounce) can condensed reduced-fat cream of chicken soup, undiluted
1 (8-ounce carton) fat-free sour cream
1 (4.5-ounce) can chopped green chiles, undrained
Enchiladas:
Cooking spray
1 cup chopped onion
1 jalapeno pepper, seeded and chopped
2 cups sliced mushrooms
1 teaspoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon salt
2 (10-ounce) packages frozen chopped spinach, thawed and drained
1 cup (4 ounces) shredded Monterey Jack cheese, divided
10 (6-inch) corn tortillas
Garnish:
1/2 cup chopped seeded plum tomato
1/4 cup chopped green onion tops

1
Preheat oven to 350u00b0.
2
To prepare sauce, combine first 4 ingredients; stir well.
3
To prepare enchiladas, heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion and jalapeno; saute 5 minutes or until tender, stirring frequently. Add mushrooms; saute 3 minutes or until tender. Stir in garlic powder, cumin, salt, and spinach; cook 5 minutes or until heated. Combine spinach mixture and 1/4 cup cheese in a large bowl; stir to combine.
4
Spoon 1/2 cup sauce into a 13 x 9-inch baking dish coated with cooking spray. Warm tortillas according to package directions. Spoon about 1/3 cup spinach mixture down center of each tortilla; roll up. Place filled tortillas seam sides down in the baking dish. Spread remaining sauce evenly over tortillas; top with 3/4 cup cheese.
5
Bake at 350u00b0 for 20 minutes. Top with tomato and green onion.

508

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Sauce:, 1 teaspoon garlic powder, 1 (10-ounce) can condensed reduced-fat cream of chicken soup, undiluted, 1 (8-ounce carton) fat-free sour cream, and more.

Yes, Creamy Spinach And Mushroom Enchiladas falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Creamy Spinach And Mushroom Enchiladas

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