This Spinach and Mushroom Enchilada Casserole is a delicious vegetarian alternative to traditional enchiladas. Looking for similar recipes? Try this One Pan Fajita Chicken Bake or this Crock Pot Enchilada Rice.
Makes: 8 Servings
Ingredients
2 tsp olive oil
1 medium onion, chopped
2 cloves garlic, minced
3 yellow banana peppers, seeded and minced
3 pounds mushroom, sliced
1 can (14oz) green enchilada sauce, low sodium
8 corn tortillas, 6 inch, cut in half
1/2 tsp oregano leaves, dried
2 packages (10 oz each) frozen chopped spinach, thawed
6 1/2 oz reduced fat Monterey jack cheese, grated
Optional: 1/4 tsp salt
Instructions
- Preheat the oven to 350°F.
- Heat oil in a very large non-stick skillet. Add onion, garlic, peppers and mushrooms. Cook about 15 minutes. (If pan is not large enough, cook mushrooms in batches.)
- Pour half of the enchilada sauce into a 13×9 inch baking dish.
- Arrange 8 tortilla halves over the sauce in the baking dish.
- When mushrooms are cooked, stir in the oregano leaves and salt (if using).
- Drain the spinach, squeeze it dry and add it to 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 ¼ cup cheese.
- Cover baking dish with foil and bake for 30 minutes, or until casserole is steaming hot in the center.
Source: California Department of Health Services, California’s Chefs Cook Lean California Project LEAN
