Spinach and Mushroom Enchilada Casserole
Banana peppers add a kick to these delicious enchiladas -- and are in season the same time as bell peppers.
- Yield
- 8 servings
- Serving size
- 3 1/4" x 4 1/2" piece, 1/8 of recipe (371g)
- Rating
- 3.23 of 5 (69 ratings)
Food groups
- Dairy: 1/2 cups
- Grains: 1 ounces
- Vegetables: 1 3/4 cups
Ingredients
- 2 teaspoons olive oil (or oil of your choice)
- 1 medium onion (chopped)
- 2 garlic cloves (minced)
- 3 yellow banana peppers (seeded, deveined, and minced)
- 3 pounds mushrooms (sliced)
- 1 cup green enchilada sauce (approximately one 10 oz can)
- 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 box, thawed)
- 6 1/2 ounces reduced fat Monterey jack cheese (grated)
Directions
- Wash hands with soap and water.
- 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.) Pour half of the enchilada sauce into a 13x9 inch baking dish.
- Arrange 8 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 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 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 aluminum foil and bake for 30 minutes, or until casserole is steaming hot in the center.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 241.92 |
| Total Fat | 8.48 g |
| Saturated Fat | 3.74 g |
| Monounsaturated Fat | 2 g |
| Polyunsaturated Fat | 1 g |
| Linoleic Acid | 1 g |
| α-Linolenic Acid | 0.3 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 14.97 mg |
| Carbohydrates | 27.44 g |
| Dietary Fiber | 7.46 g |
| Total Sugars | 6.06 g |
| Added Sugars included | 0 g |
| Protein | 16.34 g |
| Calcium | 314 mg |
| Potassium | 1019 mg |
| Sodium | 636.85 mg |
| Copper | 1 mg |
| Iron | 3 mg |
| Magnesium | 111 mg |
| Phosphorus | 396 mg |
| Selenium | 39 mg |
| Zinc | 2 mg |
| Vitamin A | 466 mcg |
| Vitamin B6 | 0.4 mg |
| Vitamin B12 | 0.3 mcg |
| Vitamin C | 23 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 3 mg |
| Vitamin K | 391 mcg |
| Folate | 148 mcg |
| Thiamin | 0.2 mg |
| Riboflavin | 0.9 mg |
| Niacin | 7 mg |
| Choline | 57 mg |
Notes
Allow casserole to stand at room temperature 5 minutes before serving. Serve with pinto or black beans and salad.
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Source
Recipe by: California’s Chefs Cook Lean — California Department of Health Services — California Project LEAN
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/spinach-and-mushroom-enchilada-casserole. Federal works are public domain in the United States.