Stacked Spinach and Mushroom Enchiladas

Stacked Spinach and Mushroom Enchiladas

Prep Time: 15 MINUTES

Serves: 4-6

Cook Time: 35 MINUTES

  • 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 cup Stonyfield Organic Greek plain Whole Milk yogurt
  • 12 corn tortillas
  • 1 cup shredded cheddar cheese
  • For Garnish: sliced avocado, chopped tomatoes and/or cilantro leaves.
  1. Preheat oven to 350°.
  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.
  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.
  4. Remove veggies to a large plate to cool for 2 minutes.
  5. Place yogurt in a large mixing bowl; stir the veggies into the yogurt until combined.
  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.
  7. Bake for 25-30 minutes or until enchiladas are bubbling and cheese is browned.
  8. Let cool 5 minutes, then serve spinach and mushroom enchiladas with dollops of yogurt, sliced avocado, chopped tomatoes and/or cilantro leaves.
Gluten Free
Stonyfield Organic Greek Whole Milk Yogurt, Plain, 30 oz.; Multi-Serving Yogurt

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