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Nutritional Info
  • 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

View full nutritional breakdown of Spinach Mushroom Enchilada Casserole calories by ingredient
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Spinach Mushroom Enchilada Casserole

Submitted by: AINTSKEERD

Introduction

I have included product brand names because I built the nutritional information according to the products used and not just generic applications. I have included product brand names because I built the nutritional information according to the products used and not just generic applications.
Number of Servings: 8

Ingredients

    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

Directions

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: 8

Recipe submitted by SparkPeople user AINTSKEERD.






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