These enchiladas are easy to make and even more delicious to eat!
Stacked Spinach and Mushroom Enchiladas
These enchiladas are easy to make and even more delicious to eat!
Ready In: 50 minutes
Level: Easy
Prep: 15 minutes
Cook: 35 minutes
Yields: Serves 4-6
- 2 tsp 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)
- About 1 /4 c Stonyfield Organic Greek plain Whole Milk yogurt
- 12 corn tortillas
- 1 c shredded cheddar cheese
- For Garnish: sliced avocado, chopped tomatoes and/or cilantro leaves.
Ingredients
directions
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.
