“Cheezy” Spinach and Mushroom Enchiladas

These enchiladas are delicious, low-fat, and dripping with ooey-gooey cheezy goodness!

“Cheezy” Spinach and Mushroom Enchiladas

1 small onion, chopped
2 cloves garlic
1 16 oz package fresh button mushrooms, sliced
1 package frozen spinach
1 cup Easy Cheese, nacho cheese variation – https://thelovenspoonful.com/2014/02/08/easy-cheese-2-variations/
1 package corn tortillas
2 cans prepared red chile enchilada sauce

First, prepare your easy cheese.

Saute the onions and garlic in a non-stick skillet over medium heat until brown.

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Add mushrooms and spinach, sauté until they are cooked through.

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Turn off heat, stir easy cheese into your vegetable mixture. Preheat oven to 350 degrees.

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Wrap corn tortillas in paper towels and place in microwave for about 1 minute. You could also steam the tortillas in a steamer if you have one – either way, the tortillas need to be warmed and softened before using or they will break.

Spoon a little enchilada sauce into the bottom of your casserole dish to prevent sticking.

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Spoon mixture evenly into tortillas, then roll and place the rolls wrap side down next to each other in casserole pan, then cover completely with remaining enchilada sauce.

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Cover with foil and bake for 25-30 minutes.

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About wendyloven

I am a Loven, not a fighter. But I'm also a fighter so don't get any ideas.
This entry was posted in Appetizers, Main Dishes, Recipes and tagged , , , , . Bookmark the permalink.

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