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Spinach and Mushroom Enchilada Casserole

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Spinach and Mushroom Enchilada Casserole
En Español

Fivestar Rating
(77 votes)
Recipe Total Cost
  • Makes: 8 servings

Banana peppers add a kick to these delicious enchiladas - and are in season the same time as bell peppers. 

Ingredients

  • 2 teaspoons olive oil
  • 1 onion (medium, chopped)
  • 2 garlic cloves (minced)
  • 3 yellow banana chile peppers (seeded, deveined and minced)
  • 3 pounds mushrooms (sliced)
  • 1 cup enchilada sauce (14 ounce can, preferably green)
  • 8 corn tortillas (6 inch, cut in half)
  • 1/4 teaspoon salt
  • 1/2 teaspoon oregano leaves (dried)
  • 2 packages frozen chopped spinach (10 ounce, thawed)
  • 6 1/2 ounces reduced fat Monterey jack cheese (grated)

Directions

1. Heat oil in a very large non-stick skillet. Add onion, garlic and peppers and stir. Add mushrooms and cook about 15 to 20 minutes, until liquid evaporates. (If pan is not large enough, cook mushrooms in batches.)

2. Pour half of the enchilada sauce into a 13x9-inch baking dish.

3. Arrange 8 tortilla halves over the sauce in the baking dish. Preheat the oven to 350 degrees. When mushrooms are cooked, stir in the salt and crumble in the oregano leaves. Drain the spinach, squeeze it dry and mix it thoroughly with the mushroom mixture. Spoon half the mushroom mixture into the baking dish, carefully covering tortillas.

4. Set aside 1/4 cup (about 1 ounce) of grated cheese. Sprinkle the rest of the cheese on top of the mushroom mixture. Layer with the remaining 8 tortilla halves, then the remaining mushroom mixture and enchilada sauce. Sprinkle top of casserole with the remaining 1/4 cup cheese. Cover baking dish with foil and bake for 30 minutes, or until casserole is steaming hot in the center.

Notes

Allow casserole to stand at room temperature 5 minutes before serving. Serve with pinto or black beans and salad.

Learn more about:

Source: California Department of Health Services, California’s Chefs Cook Lean
California Project LEAN

Nutrition Information

Serving Size: 3 1/4" x 4 1/2" piece, 1/8 of recipe (371g)
Nutrients Amount
Total Calories 197
Total Fat 7 g
Saturated Fat 3 g
Cholesterol 12 mg
Sodium 435 mg
Carbohydrates 23 g
Dietary Fiber 6 g
Total Sugars 6 g
Added Sugars included 0 g
Protein 14 g
Vitamin D 0 mcg
Calcium 291 mg
Iron 3 mg
Potassium 785 mg
N/A - data is not available
Nutrients Amount
Total Calories 197
Total Fat 7 g
Saturated Fat 3 g
Monounsaturated Fat 2 g
Polyunsaturated Fat 1 g
Cholesterol 12 mg
Carbohydrates 23 g
Dietary Fiber 6 g
Total Sugars 6 g
Added Sugars included 0 g
Protein 14 g
Minerals
Calcium 291 mg
Potassium 785 mg
Sodium 435 mg
Copper 578 mcg
Iron 3 mg
Magnesium 91 mg
Phosphorus 334 mg
Selenium 20 mcg
Zinc 2 mg
Vitamins
Vitamin A 385 mcg RAE
Vitamin B6 0 mg
Vitamin B12 0 mcg
Vitamin C 22 mg
Vitamin D 0 mcg
Vitamin E 3 mg
Vitamin K 303 mcg
Folate 105 mcg DFE
Thiamin 0 mg
Riboflavin 1 mg
Niacin 6 mg
Choline 47 mg
Note: only nutrients that are available will show on this display

MyPlate Food Groups

MyPlate Food Groups
Vegetables
2 1/2 cups
Grains
1 ounce
Dairy
1/2 cups

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To leave a recipe rating, please use the star rankings at the top of the page.
It was hard to find the banana peppers. It was omitted and it still tasted good. I will make it again. Not sure that it would be kid friendly, but me and my husband loved it!
delicious!!