Spinach and Mushroom Enchilada Casserole
Banana peppers add a kick to these delicious enchiladas -- and are in season the same time as bell peppers.
- 8 Servings
- $9.00 or more
Spinach and Mushroom Enchilada Casserole
Banana peppers add a kick to these delicious enchiladas -- and are in season the same time as bell peppers.
- 8 Servings
- $9.00 or more
Ingredients
- 2 teaspoons olive oil
- 1 onion
- 2 garlic cloves
- 3 yellow banana chili peppers
- 3 pounds mushrooms
- 1 cup enchilada sauce
- 8 corn tortillas
- 1/4 teaspoon salt
- 1/2 teaspoon oregano leaves
- 2 packages frozen chopped spinach
- 6 1/2 ounces reduced fat Monterey jack cheese
Steps
Wash hands with soap and water.
Heat oil in a very large non-stick skillet. Add onion, garlic, and peppers and stir. Add mushrooms and cook about 15 to 20 minutes, until liquid evaporates. (If pan is not large enough, cook mushrooms in batches.)
Pour half of the enchilada sauce into a 13x9 inch baking dish.
Arrange 8 tortilla halves over the sauce in the baking dish. Preheat the oven to 350 °F. When mushrooms are cooked, stir in the salt and crumble in the oregano leaves. Drain the spinach, squeeze it dry, and mix it thoroughly with the mushroom mixture. Spoon half the mushroom mixture into the baking dish, carefully covering tortillas.
Set aside 1/4 cup (about 1 ounce) of grated cheese. Sprinkle the rest of the cheese on top of the mushroom mixture. Layer with the remaining 8 tortilla halves, then the remaining mushroom mixture and enchilada sauce. Sprinkle top of casserole with the remaining 1/4 cup cheese. Cover baking dish with aluminum foil and bake for 30 minutes, or until casserole is steaming hot in the center.
Ingredients
Serving Size: 3 1/4" x 4 1/2" piece, 1/8 of recipe (371g)
| Nutrients | Amount |
|---|---|
| Total Calories | 193 |
| Total Fat | 7 g |
| Saturated Fat | 3 g |
| Monounsaturated Fat | 2 g |
| Polyunsaturated Fat | 1 g |
| Cholesterol | 12 mg |
| Carbohydrates | 22 g |
| Dietary Fiber | 6 g |
| Total Sugars | 5 g |
| Added Sugars included | 0 g |
| Protein | 14 g |
| Minerals | |
| Calcium | 289 mg |
| Potassium | 750 mg |
| Sodium | 399 mg |
| Copper | 567 mcg |
| Iron | 2 mg |
| Magnesium | 88 mg |
| Phosphorus | 329 mg |
| Selenium | 20 mcg |
| Zinc | 2 mg |
| Vitamins | |
| Vitamin A | 383 mcg RAE |
| Vitamin B6 | 0.4 mg |
| Vitamin B12 | 0.2 mg |
| Vitamin C | 20 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 2 mg |
| Vitamin K | 301 mcg |
| Folate | 103 mcg DFE |
| Thiamin | 0.2 mg |
| Riboflavin | 0.7 mg |
| Niacin | 6 mg |
| Choline | 46 mg |
Source:
- California’s Chefs Cook Lean
- California Department of Health Services
- California Project LEAN