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

Stacked Spinach and Mushroom Enchiladas

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By Stonyfield

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

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Ingredients

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.

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.