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Category: Main Dishes
Prep Time: Cook Time: Total Time:
1 (10 oz) can mild enchilada sauce
1 cup sour cream
1 tbsp olive oil
1 medium onion, chopped (1/2 cup)
3 cloves garlic, finely chopped
1 (8 oz) pkg sliced fresh baby portabella mushrooms
1 (9 oz) box frozen spinach, thawed, squeezed to drain
1/3 cup chopped drained roasted red bell peppers (from 7.25-oz jar)
2 tbsp taco seasoning mix (from 1-oz pkg)
1/4 cup lightly packed fresh cilantro sprigs
1/2 tsp ground cumin
1 1/4 cups shredded pepper Jack or salsa Jack cheese (5 oz)
2 cups shredded quesadilla or mozzarella cheese (8 oz)
10 flour tortillas for soft tacos & fajitas (from 10.5-oz pkg)
1/2 cup crumbled cotija cheese or fresh mozzarella cheese
Heat oven to 350. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
In 1-quart saucepan, heat enchilada sauce and 1/2 cup of the sour cream over medium heat 2 to 3 minutes, stirring occasionally, until warm. Spread 1/4 cup of the sauce mixture on bottom of baking dish. Set aside remaining sauce.
Meanwhile, in 12-inch nonstick skillet, heat oil over medium-high heat. Add onion and garlic; cook 2 to 3 minutes, stirring occasionally, until onion is tender. Stir in mushrooms; cook 7 to 8 minutes, stirring occasionally, until mushrooms are tender.
Transfer vegetable mixture to food processor bowl with metal blade. Add spinach, roasted peppers, taco seasoning mix, 2 tbsp of the cilantro, the cumin and remaining 1/2 cup sour cream. Cover; process with on-and-off pulses 6 to 8 times or until mushrooms are coarsely chopped. Pour mixture into large bowl; stir in pepper Jack cheese and 1 1/4 cups of the quesadilla cheese.
Spoon 1/3 cup vegetable filling down center of each tortilla. Roll up tortillas; place seam sides down on sauce in baking dish. Pour remaining sauce evenly over tortillas; sprinkle with remaining 3/4 cup quesadilla cheese and the cotija cheese. Spray sheet of foil with cooking spray; cover baking dish tightly with foil, sprayed side down. Bake 35 to 40 minutes or until thoroughly heated. Chop remaining 2 tbsp cilantro; sprinkle over enchiladas before serving.
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SPINACH AND MUSHROOM ENCHILADAS WITH CREAMY RED SAUCE
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Category: Main Dishes
Prep Time: Cook Time: Total Time:
1 (10 oz) can mild enchilada sauce
1 cup sour cream
1 tbsp olive oil
1 medium onion, chopped (1/2 cup)
3 cloves garlic, finely chopped
1 (8 oz) pkg sliced fresh baby portabella mushrooms
1 (9 oz) box frozen spinach, thawed, squeezed to drain
1/3 cup chopped drained roasted red bell peppers (from 7.25-oz jar)
2 tbsp taco seasoning mix (from 1-oz pkg)
1/4 cup lightly packed fresh cilantro sprigs
1/2 tsp ground cumin
1 1/4 cups shredded pepper Jack or salsa Jack cheese (5 oz)
2 cups shredded quesadilla or mozzarella cheese (8 oz)
10 flour tortillas for soft tacos & fajitas (from 10.5-oz pkg)
1/2 cup crumbled cotija cheese or fresh mozzarella cheese
Heat oven to 350. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
In 1-quart saucepan, heat enchilada sauce and 1/2 cup of the sour cream over medium heat 2 to 3 minutes, stirring occasionally, until warm. Spread 1/4 cup of the sauce mixture on bottom of baking dish. Set aside remaining sauce.
Meanwhile, in 12-inch nonstick skillet, heat oil over medium-high heat. Add onion and garlic; cook 2 to 3 minutes, stirring occasionally, until onion is tender. Stir in mushrooms; cook 7 to 8 minutes, stirring occasionally, until mushrooms are tender.
Transfer vegetable mixture to food processor bowl with metal blade. Add spinach, roasted peppers, taco seasoning mix, 2 tbsp of the cilantro, the cumin and remaining 1/2 cup sour cream. Cover; process with on-and-off pulses 6 to 8 times or until mushrooms are coarsely chopped. Pour mixture into large bowl; stir in pepper Jack cheese and 1 1/4 cups of the quesadilla cheese.
Spoon 1/3 cup vegetable filling down center of each tortilla. Roll up tortillas; place seam sides down on sauce in baking dish. Pour remaining sauce evenly over tortillas; sprinkle with remaining 3/4 cup quesadilla cheese and the cotija cheese. Spray sheet of foil with cooking spray; cover baking dish tightly with foil, sprayed side down. Bake 35 to 40 minutes or until thoroughly heated. Chop remaining 2 tbsp cilantro; sprinkle over enchiladas before serving.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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