 
Spinach and mushrooms are a classic combination in any dish. Here they're baked into savory enchiladas and smothered with a smooth tomato sauce. 6 17 min 20 min 
       - 1 tablespoon vegetable oil
- 1 cup chopped peeled carrot
- 1/2 cup chopped onion
- 1 clove garlic, finely chopped
- 3 cups chopped fresh spinach, or 10-oz. frozen spinach, thawed and well drained
- 2 cups sliced fresh mushrooms
- 2 cans (10-oz.) ORTEGA Enchilada Sauce, divided
- 1/4 cup vegetable oil
- 12 (6-in.) corn tortillas
- 1 1/2 cups crumbled cotija or shredded Monterey Jack cheese, divided
PREHEAT oven to 350°F.
HEAT 1 tablespoon vegetable oil in large skillet over medium-high heat. Add carrot, onion and garlic; cook, stirring frequently, for 3 to 4 minutes or until carrot is crisp-tender. Add spinach and mushrooms; cook for 2 to 3 minutes or until spinach is cooked through and mushrooms are soft. Stir in 1/2 cup enchilada sauce. Pour remaining enchilada sauce in small skillet; heat until warm.
HEAT 1/4 cup vegetable oil in separate small skillet over medium-high heat for 2 to 3 minutes. Pass tortillas, using tongs, through oil to soften; add more oil as needed. Place on paper towels to soak. Pass tortillas through enchilada sauce in skillet.
PLACE 1/4 cup vegetable mixture and 1 tablespoon cheese down center of each tortilla; roll up. Place seam-side down in 12x8-inch baking dish. Top with remaining enchilada sauce; sprinkle with remaining cheese. Bake for 10 to 12 minutes or until heated through and cheese is melted.
~ Please take the time to let us know what you think about this recipe. Your comments will help us to rate those recipes that most people find enjoyable. Submit your review of this recipe: Spinach and Mushroom Enchiladas What a great surprise.
Submitted Date: November 2002
Rating:
Reviewed By: Cherise from NC
Comments: Was surprising good. Because recipe makes 8 and it is only me and my husband I didn't make all of the enchiladas' that day. The next day for an added twist I added thinly sliced onion, and a little cheese inside. I also added a little bit of Ortega taco sauce inside and on the top once rolled. It was great. I also baked it for 10-15 minutes instead of the microwave.
What a great surprise.
Submitted Date: November 2002
Rating:
Reviewed By: Cherise from NC
Comments: Was surprising good. Because recipe makes 8 and it is only me and my husband I didn't make all of the enchiladas' that day. The next day for an added twist I added thinly sliced onion, and a little cheese inside. I also added a little bit of Ortega taco sauce inside and on the top once rolled. It was great.
Review for Spinach and Mushroom Enchiladas
Submitted Date: May 2001
Rating: 
Reviewed By: Alyssa Smith from Yarmouth, Maine, United States
Comments: I made the Spinach and Mushroom Enchiladas for a party in school, celebrating our school year coming to an end. Everyone loved them. At first they were skeptical about the taste, but as soon as they tasted them, they were practically gone in seconds.
Review for Spinach and Mushroom Enchiladas
Submitted Date: April 2001
Rating:
Reviewed By: A.P. Hockman from Licking, MO, USA
Comments: EXCELLENT Recipe. Nice change from the usual enchiladas.
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