These enchiladas are easy to make and even more delicious to eat! Stacked Spinach and Mushroom Enchiladas Go to recipes By Stonyfield Main Dishes Mexican GreekThese enchiladas are easy to make and even more delicious to eat! Ready In: 50 mins Level: Easy Prep: 15 mins Cook: 35 mins Yields: Serves 4-6 Print RecipeIngredients2 t oil1/2 small onion (chopped)1 10oz package sliced mushrooms (if slices are thick, rough chop)1 16oz package frozen chopped spinach16 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 tortillas1 c shredded cheddar cheeseFor Garnish: sliced avocado, chopped tomatoes and/or cilantro leaves.directionsStep 1Preheat oven to 350°.Step 2Saute 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 3Place 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 4Remove veggies to a large plate to cool for 2 minutes.Step 5Place yogurt in a large mixing bowl; stir the veggies into the yogurt until combined.Step 6Pour 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 7Bake for 25-30 minutes or until enchiladas are bubbling and cheese is browned.Step 8Let cool 5 minutes, then serve with dollops of yogurt, sliced avocado, chopped tomatoes and/or cilantro leaves.
