Prep: 17 Mins Cook: 20 Mins

Spinach and mushrooms are a classic combination in any dish. Here they're baked into savory enchiladas and smothered with a smooth tomato sauce.

Spinach and Mushroom Enchiladas

Ingredients

  • 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 cup crumbled cotija or shredded Monterey Jack cheese, divided

Directions

  • 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 cup crumbled cotija or shredded Monterey Jack cheese, divided
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