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Mushroom Spinach Enchiladas

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

6 ServingsPrep: 30 min. Bake: 25 min. + standing

Ingredients

1/2 pound sliced fresh mushrooms
1 package (6 ounces) fresh baby spinach
2 green onions, chopped
1 tablespoon butter
2 garlic cloves, minced
2 cups (8 ounces) shredded Colby-Monterey Jack cheese, divided
1 cup ricotta cheese
1/2 cup sour cream
1 can (10 ounces) green enchilada sauce
1 can (10 ounces) red enchilada sauce
12 corn tortillas (6 inches), warmed

Directions

Place mushrooms in a food processor; cover and process until finely
chopped. Transfer to a bowl. Place spinach in food processor; cover
and process until finely chopped.
In a large skillet, saute mushrooms and onions in butter until
mushrooms are tender. Stir in spinach and garlic; cook 5 minutes
longer or until liquid has evaporated. Remove from the heat. Stir in
1-1/4 cups Colby-Monterey Jack cheese, ricotta and sour cream.
Combine enchilada sauces; spread 1/2 cup in a greased 13-in. x 9-in.
baking dish. Place 1/4 cup mushroom mixture down the center of each
tortilla. Roll up and place seam side down in baking dish. Pour

2 of 2

Mushroom Spinach Enchiladas (continued)

Directions (continued)

remaining enchilada sauce over the top.
Cover and bake at 375° for 20-25 minutes or until heated through.
Sprinkle with remaining cheese. Bake, uncovered, 5 minutes longer or
until cheese is melted. Let stand for 10 minutes before serving.
Yield: 6 servings.

Nutrition 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.