Creamy Spinach and Mushroom Enchiladas

Name: Creamy Spinach and Mushroom Enchiladas
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 5
Cuisine: Mexican
Ingredients: 128 grams chopped green chiles, undrained; 283 grams condensed reduced-fat cream of chicken soup, undiluted; 10 6-inchs (6-inch) corn tortillas; 567 grams packages frozen chopped spinach, thawed and drained; 1 teaspoon garlic powder; 59 milliliters chopped green onion tops; 1 teaspoon ground cumin; 1 jalapeño pepper, seeded and chopped; 113 grams cup shredded Monterey Jack cheese, divided; 473 milliliters sliced mushrooms; 237 milliliters chopped onion; 118 milliliters chopped seeded plum tomato; 1 teaspoons salt; 227 grams carton) fat-free sour cream

You can never have too many main course recipes, so give Creamy Spinach and Mushroom Enchiladas a try. This recipe makes 5 servings with 405 calories, 17g of protein, and 22g of fat each. This recipe covers 32% of your daily requirements of vitamins and minerals. Head to the store and pick up cream, condensed cream of chicken soup, ground cumin, and a few other things to make it today. To use up the ground cumin you could follow this main course with the Moroccan Chocolate Mousse as a dessert. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Preheat oven to 35

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Oven

To prepare sauce, combine first 4 ingredients; stir well.

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Sauce

To prepare enchiladas, heat a large nonstick skillet coated with cooking spray over medium-high heat.

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Cooking Spray

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Frying Pan

Add onion and jalapeo; saut 5 minutes or until tender, stirring frequently.

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Onion

Add mushrooms; saut 3 minutes or until tender. Stir in garlic powder, cumin, salt, and spinach; cook 5 minutes or until heated.

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Garlic Powder

Mushrooms

Spinach

Cumin

Salt

Combine spinach mixture and 1/4 cup cheese in a large bowl; stir to combine.

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Spinach

Cheese

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Bowl

Spoon 1/2 cup sauce into a 13 x 9-inch baking dish coated with cooking spray. Warm tortillas according to package directions. Spoon about 1/3 cup spinach mixture down center of each tortilla; roll up.

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Cooking Spray

Tortilla

Spinach

Sauce

Roll

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Baking Pan

Place filled tortillas seam sides down in the baking dish.

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Tortilla

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Baking Pan

Spread remaining sauce evenly over tortillas; top with 3/4 cup cheese.

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Tortilla

Cheese

Sauce

Bake at 350 for 20 minutes. Top with tomato and green onion.

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Green Onions

Tomato

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Oven

Equipment

Ingredients

Servings:

128grams

chopped green chiles, undrained 283grams

condensed reduced-fat cream of chicken soup, undiluted 106-inchs

(6-inch) corn tortillas 567grams

packages frozen chopped spinach, thawed and drained 1teaspoon

garlic powder 59milliliters

chopped green onion tops 1teaspoon

ground cumin 1

jalapeño pepper, seeded and chopped 113grams

cup shredded Monterey Jack cheese, divided 473milliliters

sliced mushrooms 237milliliters

chopped onion 118milliliters

chopped seeded plum tomato 1teaspoons

salt 227grams

carton) fat-free sour cream

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Stoltz Organic Pinot Noir. Reviewers quite like it with a 5 out of 5 star rating and a price of about 26 dollars per bottle.