Mexican

Spinach Mushroom Enchilada Casserole is for Dinner.

Spinach Mushroom Enchilada Casserole takes 20 minutes to prepare.

Spinach Mushroom Enchilada Casserole takes 30 minutes to cook.

Spinach Mushroom Enchilada Casserole makes 8 servings.

The ingredients for Spinach Mushroom Enchilada Casserole are:

4 C Fresh Spinach, choppped
1 C Chopped Onion
1 TBS Garlic, minced
8 oz Fresh Mushrooms, chopped
1 oz Fresh Cilantro, chopped
12 Mission Yellow Corn Tortilla (extra thin)
1 C La Victoria Diced Green Chiles
4 oz Tillamook Pepper Jack Cheese, grated
4 oz Tillamook Medium Cheddar Cheese, grated
1 15 oz can Black Beans
1 15 oz can White Beans
1 28 oz can LasPalmas Enchilada Sauce

Here is how you make Spinach Mushroom Enchilada Casserole:

Preheat oven to 425 F.Coat a large skillet with non stick cooking spray. Saute onions , mushrooms and garlic over medium heat until onions are clear, about 3 minutes. Stir in chiles, spinach and cilantro. When spinach has reduced, remove from heat and set aside.Lightly coat a rectangular cake pan with non-stick spray. Line the bottom of the pan with 6 tortillas. Spoon in the precooked filling from the stove and spread evenly. Cover with pepperjack cheese. Layer the remaining six tortillas on top of cheese. Spread black and white beans on top of tortillas. Pour enchilada sauce over casserole, covering all ingredients. Sprinkle cheddar cheese on top. Place in oven and bake for 30 minutes.Serves 8 Number of Servings: 8Recipe submitted by SparkPeople user AINTSKEERD.

The nutritional information for Spinach Mushroom Enchilada Casserole is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 362.5

• Total Fat: 11.0 g
• Cholesterol: 30.8 mg
• Sodium: 865.3 mg
• Total Carbs: 45.8 g
• Dietary Fiber: 12.4 g
• Protein: 19.0 g

Spinach Mushroom Enchilada Casserole is Mexican cuisine.

The dietary needs meet for Spinach Mushroom Enchilada Casserole is Vegetarian