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Spinach and Mushroom Enchilada Casserole

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
½ tsp oregano leaves, dried
2 packages (10 oz each) frozen chopped spinach, thawed
6 ½ oz reduced fat Monterey jack cheese, grated

Optional: ¼ tsp salt

Instructions
  1. Preheat the oven to 350°F.  
  2. 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.)
  3. Pour half of the enchilada sauce into a 13x9 inch baking dish.
  4. Arrange 8 tortilla halves over the sauce in the baking dish.
  5. When mushrooms are cooked, stir in the oregano leaves and salt (if using).
  6. Drain the spinach, squeeze it dry and add it to the mushroom mixture. 
  7. Spoon half the mushroom mixture into the baking dish, carefully covering tortillas.
  8. Set aside ¼ cup (about 1 ounce) of grated cheese. 
  9. Sprinkle the rest of the cheese on top of the mushroom mixture. 
  10. 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.
  11. 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
Spinach and Mushroom Enchilada Casserole
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Nutrition Information
Serving Size: 2 cups

Calories: 230
Total Fat: 9g
Saturated Fat: 3.5g
Protein: 15g
Sodium: 480mg
Carbohydrates: 28g
Added Sugar: 0g
Fiber: 4g


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Husky Nutrition at UConn Health
195 Farmington Avenue, MC 6030
Farmington, CT 06032​
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SNAP-ED Event Calendar
© COPYRIGHT 2018.  ​ALL RIGHTS RESERVED.

This information was funded by the USDA's Supplemental Nutrition Assistance Program - SNAP.  
SNAP helps low-income people buy nutritious food for a better diet.
​To get more information contact the CT Department of Social Services at
1-855-626-6632 or www.CT.gov/dss.


This institution is an equal opportunity provider.​
​Nondiscrimination Statement
Aviso de No Discriminación
  • Home
  • Recipes
    • Recipe Categories >
      • Kid Friendly Recipes
      • No Added Sugar
      • Vegetarian Recipes
      • Heart Healthy Recipes
      • Five Ingredients or Less
      • Quick and Easy Recipes
    • Breakfast
    • Breads and Muffins
    • Desserts
    • Dips and Salsas
    • Drinks and Smoothies
    • Meatless Meals
    • Meals with Meat
    • Salads
    • Side Dishes
    • Snacks
    • Soups and Stews
    • Sodium Free Spice Blends
    • Recetas
  • Farmers Markets
    • Find a Farmers Market
    • CT Crop Calendar
    • Using SNAP/EBT at Farmers Markets
  • Education
    • Healthy Eating >
      • MyPlate
      • Understanding The Nutrition Label
      • Added Sugar
      • Healthy Snacking Tips
      • Calories Needed Each Day
      • What is "enough" fruits and vegetables
      • Recipe Videos
    • Budget Shopping >
      • Healthy Shopping on a Budget
      • What Can $16 Buy?
      • Budget Pantry
    • Diabetes >
      • Healthy Eating with Diabetes
      • "Diabetes-Friendly" Recipe Guide
    • Heart Health
    • Exercise Tips
    • Physical Literacy
    • Water First for Your Thirst
  • SNAP4CT Blog
  • Resources
    • DSS Offices and SNAP Help
    • FAQ
    • Free Health Events in CT
    • Organizations
    • SNAP-Ed Events Calendar
    • Healthy Food Pantry Donations