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Stacked Spinach and Mushroom Enchiladas

These enchiladas are easy to make and even more delicious to eat!

Ready in: Level: Easy
Prep: Cook: Yields: Serves 4-6

    Ingredients


  • 2 t oil

  • 1/2 small onion (chopped)

  • 1 10oz package sliced mushrooms (if slices are thick, rough chop)

  • 1 16oz package frozen chopped spinach

  • 16 oz salsa verde (or any salsa you like)

  • 2 5.3-oz containers Stonyfield Organic Whole Milk Plain Greek Yogurt (or about 1 1/4 cups)

  • 12 corn tortillas

  • 1 c shredded cheddar cheese

  • For Garnish: sliced avocado, chopped tomatoes and/or cilantro leaves.

Preparation

Step 1

Preheat oven to 350°.


Step 2

Saute onion in 2 tsp oil in a large oven-safe skillet. Add mushrooms and cook for about 5 minutes or until all the veggies have softened and their liquid begins to evaporate.


Step 3

Place frozen spinach in a colander and rinse with warm water. Squeeze as much water as you can from the spinach, then add to the onion/mushroom mixture and stir to combine.


Step 4

Remove veggies to a large plate to cool for 2 minutes.


Step 5

Place yogurt in a large mixing bowl; stir the veggies into the yogurt until combined.


Step 6

Pour about 1/2 cup salsa mixture in the bottom of the skillet (no need to clean first). Place 3-4 tortillas on top of the salsa. Spread some of the yogurt/veggie mixture on top of the tortillas then pour another 1/2 cup sauce over the tortillas. Repeat these layers one more time. Pour remaining salsa mixture on top tortilla layer and sprinkle with the shredded cheese.


Step 7

Bake for 25-30 minutes or until enchiladas are bubbling and cheese is browned.


Step 8

Let cool 5 minutes, then serve with dollops of yogurt, sliced avocado, chopped tomatoes and/or cilantro leaves.


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