Rating: 4 stars
8 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 3
  • 5 star values: 4

"I love and never grow tired of Mexican-style food. At home, I like to make a variety of enchiladas. Over the years I have mixed and matched recipes and added my own twists. The favorite in our home is this recipe." --CL Reader

Recipe by Cooking Light May 2002

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Credit: Randy Mayor; Melanie J. Clarke

Recipe Summary

Yield:
5 servings (serving size: 2 enchiladas)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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

  • To prepare enchiladas, heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion and jalapeño; sauté 5 minutes or until tender, stirring frequently. Add mushrooms; sauté 3 minutes or until tender. Stir in garlic powder, cumin, salt, and spinach; cook 5 minutes or until heated. Combine spinach mixture and 1/4 cup cheese in a large bowl; stir to combine.

  • 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. Place filled tortillas seam sides down in the baking dish. Spread remaining sauce evenly over tortillas; top with 3/4 cup cheese.

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

Nutrition Facts

356 calories; calories from fat 26%; fat 10.2g; saturated fat 5.6g; mono fat 2.8g; poly fat 1.3g; protein 17.8g; carbohydrates 50.4g; fiber 8g; cholesterol 33mg; iron 4.1mg; sodium 874mg; calcium 475mg.
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