Spinach and Mushroom Enchilada Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
9 Corn Tortillas (I used Mission Extra Thin)1 can enchilada sauce (I used Old El Paso Green)1.5 c 2% milk cheese, Mexican blend shreds1 pkg. mushrooms1.5T Margarine or butter1 pkg frozen spinach
Saute mushrooms in margarine and remove from heat.
Thaw spinach and press with paper towels to remove water.
Spray a 7x11 pan with non-stick cooking spray.
Pour enchilada sauce in a bowl.
Dip three tortillas in sauce and place on bottom of pan (bottom should be covered).
Layer one-third of the mushrooms and one-third of the spinach. Top with half cup of cheese.
Repeat three times, beginning with the tortillas.
Bake at 350 degrees for 10 to 15 minutes, or until thoroughly heated.
Makes 4 huge servings (just cut the pan into fourths)
Number of Servings: 4
Recipe submitted by SparkPeople user RACHELMARLENA.
Thaw spinach and press with paper towels to remove water.
Spray a 7x11 pan with non-stick cooking spray.
Pour enchilada sauce in a bowl.
Dip three tortillas in sauce and place on bottom of pan (bottom should be covered).
Layer one-third of the mushrooms and one-third of the spinach. Top with half cup of cheese.
Repeat three times, beginning with the tortillas.
Bake at 350 degrees for 10 to 15 minutes, or until thoroughly heated.
Makes 4 huge servings (just cut the pan into fourths)
Number of Servings: 4
Recipe submitted by SparkPeople user RACHELMARLENA.
Nutritional Info Amount Per Serving
- Calories: 303.3
- Total Fat: 14.5 g
- Cholesterol: 22.5 mg
- Sodium: 798.5 mg
- Total Carbs: 29.1 g
- Dietary Fiber: 4.8 g
- Protein: 15.8 g
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