SPINACH MUSHROOM ENCHILADAS RECIPE: HOW TO MAKE IT
Lime, cilantro and Monterey Jack cheese lend Mexican flavors to this veggie-filled version of a real crowd-pleaser. —Evangeline Bradford, Erlanger, Kentucky
Provided by Taste of Home
Categories Dinner
Total Time 50 minutes
Prep Time 35 minutes
Cook Time 15 minutes
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a large skillet, saute mushrooms and onion in butter until tender; add garlic, cook 1 minute longer. Set aside half of the mushroom mixture for sauce., Add wine to remaining vegetables; cook and stir for 2 minutes. Add spinach and 1/4 teaspoon seasoned salt; cook until spinach is wilted and liquid is evaporated., In a large saucepan, bring the water, lime juice, chicken bouillon, garlic powder and remaining seasoned salt to a boil, stirring to dissolve bouillon. Stir in the sour cream, cilantro and reserved mushroom mixture; heat through., Place a scant 3 tablespoons spinach mixture down the center of each tortilla; roll up and place seam side down in a greased 13x9-in. baking dish. Spoon sauce over top; sprinkle with cheese. Bake, uncovered, at 350° until heated through, 14-18 minutes. If desired, sprinkle with pepper flakes.
Nutrition Facts : Calories 427 calories, FatContent 24g fat (15g saturated fat), CholesterolContent 75mg cholesterol, SodiumContent 879mg sodium, CarbohydrateContent 36g carbohydrate (5g sugars, FiberContent 5g fiber), ProteinContent 16g protein.
SPINACH MUSHROOM ENCHILADAS RECIPE: HOW TO MAKE IT
Lime, cilantro and Monterey Jack cheese lend Mexican flavors to this veggie-filled version of a real crowd-pleaser. —Evangeline Bradford, Erlanger, Kentucky
Provided by Taste of Home
Categories Dinner
Total Time 50 minutes
Prep Time 35 minutes
Cook Time 15 minutes
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a large skillet, saute mushrooms and onion in butter until tender; add garlic, cook 1 minute longer. Set aside half of the mushroom mixture for sauce., Add wine to remaining vegetables; cook and stir for 2 minutes. Add spinach and 1/4 teaspoon seasoned salt; cook until spinach is wilted and liquid is evaporated., In a large saucepan, bring the water, lime juice, chicken bouillon, garlic powder and remaining seasoned salt to a boil, stirring to dissolve bouillon. Stir in the sour cream, cilantro and reserved mushroom mixture; heat through., Place a scant 3 tablespoons spinach mixture down the center of each tortilla; roll up and place seam side down in a greased 13x9-in. baking dish. Spoon sauce over top; sprinkle with cheese. Bake, uncovered, at 350° until heated through, 14-18 minutes. If desired, sprinkle with pepper flakes.
Nutrition Facts : Calories 427 calories, FatContent 24g fat (15g saturated fat), CholesterolContent 75mg cholesterol, SodiumContent 879mg sodium, CarbohydrateContent 36g carbohydrate (5g sugars, FiberContent 5g fiber), ProteinContent 16g protein.
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