Dinner

Spinach and Portabella Enchiladas is for Dinner.

Spinach and Portabella Enchiladas takes 20 minutes to prepare.

Spinach and Portabella Enchiladas takes 25 minutes to cook.

Spinach and Portabella Enchiladas makes 15 servings.

The ingredients for Spinach and Portabella Enchiladas are:

Half a yellow onion, minced
6oz baby portabella mushrooms, chopped
5oz fresh spinach, chopped
1 cup ricotta cheese
1/2 cup sour cream
2 cups grated cheese
10-15 corn tortillas (6")
2 tbsp canola oil
Salt and pepper to taste
2 cups red enchilada sauce

Here is how you make Spinach and Portabella Enchiladas:

Recipe makes 15 enchiladas, or fewer if you stuff more filling in each enchilada. One serving is equal to one enchilada if the filling is split into 15 enchiladas.I pretty much used this recipe, with substitutions as indicated in the ingredients: http://allrecipes.com/Recipe/Spinach-Enchiladas/Detail.aspxI didn't use the full 19oz can of enchilada sauce that I bought. Las Palmas brand is the one I found that had no sugar, for those with diabetes/pcos/etc.Number of Servings: 15Recipe submitted by SparkPeople user BAKEMASTER.

The nutritional information for Spinach and Portabella Enchiladas is:

• Servings Per Recipe: 15
• Amount Per Serving
• Calories: 168.3

• Total Fat: 9.7 g
• Cholesterol: 22.8 mg
• Sodium: 448.6 mg
• Total Carbs: 14.3 g
• Dietary Fiber: 2.4 g
• Protein: 6.2 g

Spinach and Portabella Enchiladas is Mexican cuisine.

The dietary needs meet for Spinach and Portabella Enchiladas is Vegetarian