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Spinach and Mushroom Enchilada Casserole

Spinach and Mushroom Enchilada Casserole

69 Ratings
69 Ratings
Recipe Image
MyPlate Kitchen
Makes: 8 servings
Total Cost: $$$$

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 chili 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. Wash hands with soap and water.
  2. 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.)
  3. Pour half of the enchilada sauce into a 13x9 inch baking dish.
  4. Arrange 8 tortilla halves over the sauce in the baking dish. Preheat the oven to 350 °F. 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.
  5. 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 aluminum 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’s Chefs Cook Lean
California Department of Health Services
California Project LEAN

Nutrition Information

Serving Size: 3 1/4" x 4 1/2" piece, 1/8 of recipe (371g)
Nutrients Amount
Total Calories 193
Total Fat 7 g
Saturated Fat 3 g
Cholesterol 12 mg
Sodium 399 mg
Carbohydrates 22 g
Dietary Fiber 6 g
Total Sugars 5 g
Added Sugars included 0 g
Protein 14 g
Vitamin D 0 mcg
Calcium 289 mg
Iron 2 mg
Potassium 750 mg

N/A will display when nutrient data is unavailable

Please note: nutrient values are subject to change as data is updated

Nutrients Amount
Total Calories 193
Total Fat 7 g
Saturated Fat 3 g
Monounsaturated Fat 2 g
Polyunsaturated Fat 1 g
Cholesterol 12 mg
Carbohydrates 22 g
Dietary Fiber 6 g
Total Sugars 5 g
Added Sugars included 0 g
Protein 14 g
Minerals
Calcium 289 mg
Potassium 750 mg
Sodium 399 mg
Copper 567 mcg
Iron 2 mg
Magnesium 88 mg
Phosphorus 329 mg
Selenium 20 mcg
Zinc 2 mg
Vitamins
Vitamin A 383 mcg RAE
Vitamin B6 0.4 mg
Vitamin B12 0.2 mg
Vitamin C 20 mg
Vitamin D 0 mcg
Vitamin E 2 mg
Vitamin K 301 mcg
Folate 103 mcg DFE
Thiamin 0.2 mg
Riboflavin 0.7 mg
Niacin 6 mg
Choline 46 mg

Nutrients will display if the data is available

Please note: nutrient values are subject to change as data is updated

MyPlate Food Groups

Vegetables 2 1/2 cups
Grains 1 ounce
Dairy 1/2 cups

Write a review

delicious!!
08/10/15
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!
05/03/12
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MyPlate.gov is based on the Dietary Guidelines for Americans, 2020-2025