Recipe

Mushroom Spinach Enchiladas Recipe


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Ingredients
  • 1/3 c shredded cheese .
  • 6 oz spinach, stems removed & torn .
  • garlic, minced to taste .
  • 1/4 c sliced onions .
  • 16 oz green tomatillo sauce (You can substitute regular tomato sauce) .
  • chili powder .
  • creole seasoning .
  • 2 tbsps light cream cheese .
  • 1 lb ground pork (**see substitution note) .
  • 4 large flour tortillas .
  • 1/4 c sour cream .
  • cilantro, for garnish .
  • 8 oz sliced mushrooms

Directions
  • Step #1 Cook pork in large skillet over med-heat/flame.
  • Step #2 (**I sometimes will substitute cooked shredded pork roast.
  • Step #3 If so, I add the shredded pork just long enough to heat through after I saute the vegetables but before adding the spinach.
  • Step #4 ).
  • Step #5 Add garlic, creole seasoning, chili powder, mushrooms & onion.
  • Step #6 Saute 5 mins.
  • Step #7 Add spinach & cook for 1 min or until spinach wilts.
  • Step #8 Add cream cheese, cook 2 mins or until cheese melts.
  • Step #9 Heat sauce in microwave.
  • Step #10 Soften tortillas in microwave.
  • Step #11 Stir 1/4 of the sauce into the meat mixture.
  • Step #12 Spoon mixture into the center of each tortilla, fold & arrange in 13x9 pan.
  • Step #13 Top with remaining sauce & sprinkle with cheese.
  • Step #14 Bake at 375 until cheese melts, about 15-20 mins, depending on your oven.
  • Step #15 Serve topped with sour cream & cilantro.
  • Enjoy the Mushroom Spinach Enchiladas recipe

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