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I made up these vegetarian enchiladas from a some ingredients I wanted to use up in my refrigerator. I was amazed at how fantastic it turned out. Even my mother-in-law, who is an exceptional cook, asked for the recipe.Patrisha Thompson, Sterling, Colorado
Nutritional Facts 2 enchiladas equals 416 calories, 23 g fat (14 g saturated fat), 68 mg cholesterol, 924 mg sodium, 37 g carbohydrate, 5 g fiber, 20 g protein.
Originally published as Mushroom Spinach Enchiladas in
The Taste of Home Cookbook
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