Spinach and Mushroom Enchilada Casserole

Name: Spinach and Mushroom Enchilada Casserole
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 2 teaspoon olive oil ((or oil of your choice)); 1 onion (medium, chopped); 2 clove garlic (minced); 3 yellow banana peppers (seeded, deveined, minced); 3 pound mushrooms (sliced); 1 cup green enchilada sauce ((approximately one 10 ounce can)); 8 corn tortillas (6 inch, cut in half); 0.25 teaspoon salt; 0.5 teaspoon oregano leaves (dried); 2 package frozen chopped spinach (10 ounce box, thawed); 6.5 ounce Monterey jack cheese (reduced fat, grated)

Banana peppers add a kick to these delicious enchiladas -- and are in season the same time as bell peppers.

Prep: 30 min
Cook: 50 min
Total: 1 hr 20 min
Servings: 8
Cuisine: Mexican
Difficulty: Medium

Dietary

Vegetarian
Gluten-Free
Nut-Free
Soy-Free
Egg-Free
Pescatarian

Ingredients

2 teaspoon olive oil ((or oil of your choice))
1 onion (medium, chopped)
2 clove garlic (minced)
3 yellow banana peppers (seeded, deveined, minced)
3 pound mushrooms (sliced)
1 cup green enchilada sauce ((approximately one 10 ounce can))
8 corn tortillas (6 inch, cut in half)
0.25 teaspoon salt
0.5 teaspoon oregano leaves (dried)
2 package frozen chopped spinach (10 ounce box, thawed)
6.5 ounce Monterey jack cheese (reduced fat, grated)

Instructions

Heat olive oil in a very large non-stick skillet.
Add onion, garlic, and yellow banana 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 green enchilada sauce into a 13x9 inch baking dish.
Arrange 8 corn 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 frozen chopped 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 Monterey jack cheese.
Sprinkle the rest of the Monterey jack cheese on top of the mushroom mixture.
Layer with the remaining 8 corn tortilla halves, then the remaining mushroom mixture and green enchilada sauce.
Sprinkle top of casserole with the remaining 1/4 cup Monterey jack cheese.
Cover baking dish with aluminum foil and bake for 30 minutes, or until casserole is steaming hot in the center.

Notes

Allow casserole to stand at room temperature 5 minutes before serving.

Nutrition (per serving)

Calories: 242
Protein: 16.3 g
Carbohydrates: 27.4 g
Fat: 8.5 g
Fiber: 7.5 g
Sodium: 637 mg
Saturated Fat: 3.7 g
Sugar: 6.1 g
Cholesterol: 15 mg