Dinner

Spinach Mushroom White Bean Enchiladas is for Dinner.

Spinach Mushroom White Bean Enchiladas takes 15 minutes to prepare.

Spinach Mushroom White Bean Enchiladas takes 30 minutes to cook.

Spinach Mushroom White Bean Enchiladas makes 5 servings.

The ingredients for Spinach Mushroom White Bean Enchiladas are:

10 wheat soft taco shells
1 box frozen chopped spinach, thawed and drained
1 can sliced mushrooms
1 15 oz can white beans
1/4 cup bread crumbs
1/2 cup diced onion
1 tbsp. chopped cilantro
1/2 tsp. garlic salt (or to taste)
2 cups shredded Colby Jack
2 tbsp. olive oil
1/4 cup flour
2 1/2 cups vegetable broth
1 cup light sour cream
1 (4 oz) can diced green chilies
1/4 tsp. salt (or to taste)

Here is how you make Spinach Mushroom White Bean Enchiladas:

Preheat oven to 350 degrees. Lightly Grease a 9x13 pan. In a sauce pan, lightly saute onion in olive oil until translucent and remove from heat. Mix spinach, mushrooms, beans, sauteed onion (leaving remaining oil in pan), garlic salt, bread crumbs and 1 cup cheese. Divide among tortillas, roll up, and place in pan. In the sauce pan, make a quick slurry with the flour and a splash of the veggie broth, cook about a minute. Add remaining broth and whisk until smooth as it begins to get thicker. Stir in chilies, cilantro, salt, and lastly sour cream. Do not bring to boil or it will curdle. Pour over enchiladas and top with remaining cheese. Bake 20 min and then broil a couple of minutes (optional) to brown the cheese.Serving Size: 5 servings of 2 enchiladasNumber of Servings: 5Recipe submitted by SparkPeople user THEHAPPYCAMPER.

The nutritional information for Spinach Mushroom White Bean Enchiladas is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 547.8

• Total Fat: 21.3 g
• Cholesterol: 28.4 mg
• Sodium: 2,235.5 mg
• Total Carbs: 68.9 g
• Dietary Fiber: 11.8 g
• Protein: 24.9 g

The dietary needs meet for Spinach Mushroom White Bean Enchiladas is Vegetarian