Spinach & Portabella Enchiladas

Name: Spinach & Portabella Enchiladas Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 15
Ingredients: 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

Minutes to Prepare: 20
Minutes to Cook: 25

Number of Servings: 15

Ingredients

Half a yellow onion, minced6oz baby portabella mushrooms, chopped5oz fresh spinach, chopped1 cup ricotta cheese1/2 cup sour cream2 cups grated cheese10-15 corn tortillas (6")2 tbsp canola oilSalt and pepper to taste2 cups red enchilada sauce

Directions

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: https://allrecipes.com/Recipe/Spinach-Enchiladas/Detail.aspx

I 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: 15

Recipe submitted by SparkPeople user BAKEMASTER.

Servings Per Recipe: 15

Nutritional Info Amount Per Serving