Vegetarian

Spinach and Mushroom Enchiladas with Salsa Verde takes 15 minutes to prepare.

Spinach and Mushroom Enchiladas with Salsa Verde takes 25 minutes to cook.

Spinach and Mushroom Enchiladas with Salsa Verde makes 8 servings.

The ingredients for Spinach and Mushroom Enchiladas with Salsa Verde are:

1 cup Spinach, cooked
1 tbsp Extra Virgin Olive Oil
4 serving Sargento Reduced Fat Mexican Cheese (1/4 cup)
1.25 cup pieces Mushrooms, cooked
8 tortilla, medium (approx 6" dia) Flour Tortillas
16 serving Herdez salsa verde (green salsa) - 2 Tbsp (by LIZBETH08)
1 cup rosarita refried beans, vegetarian

Here is how you make Spinach and Mushroom Enchiladas with Salsa Verde:

1. Preheat oven to 350.2. OPTIONAL: make homemade refried beans (1 can pinto beans, boiled with garlic and onion with black pepper and chili powder to taste) and homemade salsa verde (tomatillos boiled with jalapenos, onion, and garlic, put through food processor with fresh lime juice, cilantro, and cumin to taste).3. Saute mushrooms and spinach in olive oil until spinach is wilted. 4. Put 1/6 of refried beans on tortilla. Top with 1/6 spinach and mushrooms, then sprinkle on a pinch of cheese. Wrap tortilla and lay in baking dish folded side down. Repeat with other tortillas.5. Cover tops of tortillas with salsa verde, then then rest of the cheese. 6. Bake for 25 minutes, until cheese is slightly browned. of 1 large enchilada each

The nutritional information for Spinach and Mushroom Enchiladas with Salsa Verde is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 221.0

• Total Fat: 7.7 g
• Cholesterol: 10.0 mg
• Sodium: 1,024.2 mg
• Total Carbs: 26.7 g
• Dietary Fiber: 3.7 g
• Protein: 9.5 g