Mushroom enchilada casserole!

b_thurman1987
b_thurman1987 Posts: 16 Member
edited November 17 in Recipes
It's a little different but yummy!!

Mushroom Enchilada Casserole
Makes: 8 servings
2 teaspoons olive oil
1 onion (medium, chopped)
2 garlic clove (minced)
3 yellow banana chile peppers (seeded, deveined and minced)
3 pounds mushroom (sliced)
1 1/2 cups enchilada sauce (14 ounce can, preferably green)
8 corn tortillas (6 inch, cut in half)
1/4 teaspoon salt
1/2 teaspoon oregano leaves (dried)
2 packages frozen chopped spinach (10 ounce, thawed)
6 1/2 ounces reduced fat Monterey jack cheese (grated)

Directions 1. 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.) 2. Pour half of the enchilada sauce into a 13x9-inch baking dish. 3. Arrange 8 tortilla halves over the sauce in the baking dish. Preheat the oven to 350 degrees. 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. 4. 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 foil and bake for 30 minutes, or until casserole is steaming hot in the center. Calories 220 Total Fat 9 g Saturated Fat 4 g Cholesterol 15 mg Sodium 630 mg Total Carbohydrate 25 g Dietary Fiber 6 g Total Sugars 6 g Added Sugars included N/A Protein 15 g

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