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.
Add mushrooms and spinach, sauté until they are cooked through.
Turn off heat, stir easy cheese into your vegetable mixture. Preheat oven to 350 degrees.
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.
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.
Cover with foil and bake for 25-30 minutes.