Spicy Spinach Mushroom Enchiladas

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This is an easy take on classic enchiladas, using diced mushrooms and spinach as a filling.

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Steps

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Preheat oven to 350 degrees.

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Spray a large skillet with nonstick cooking spray and heat over medium heat.

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Add onions , cumin , garlic powder , salt , and crushed red pepper , and saute until onions are clear and soft , stirring frequently.

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Add mushrooms and stir to combine.

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Cook over medium-low heat until mushrooms are cooked through , stirring occasionally.

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Add spinach and 1 / 2 cup enchilada sauce.

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Cover , reduce heat to low and cook until spinach is wilted.

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Remove from heat.

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Stir in 1 cup cheese to spinach and mushroom mixture.

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Roll up 1 / 2 cup of mixture in each corn tortilla and place each enchilada seam-down in ungreased 9x13 pan.

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Pour remaining enchilada sauce evenly over the enchiladas.

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Top with remaining cheese.

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Bake uncovered at 350 degrees for 15-20 minutes.

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Serve with sour cream and salsa.

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Ingredients

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portabella mushroom caps, white mushrooms, fresh spinach, onion, cumin, garlic powder, salt, crushed red pepper flakes, red enchilada sauce, reduced-fat cheddar cheese, corn tortillas