Spinach and Mushroom Enchilada Casserole

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

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


Introduction

The tortillas I bought for the nutritional content seemed a bit too small to try to stuff with filling so I made a enchilada casserole instead of literal enchiladas. Makes 4 HUGE servings and tastes delicious, especially when craving mexican food! The tortillas I bought for the nutritional content seemed a bit too small to try to stuff with filling so I made a enchilada casserole instead of literal enchiladas. Makes 4 HUGE servings and tastes delicious, especially when craving mexican food!
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 shreds
    1 pkg. mushrooms
    1.5T Margarine or butter
    1 pkg frozen spinach

Directions

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.