Recipe by Ortega®
"These healthy meatless enchiladas boost your family's iron intake in a very tasty way. This dish also makes an elegant entree for a dinner party."
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peeled chopped carrot
garlic, finely chopped
chopped fresh spinach
sliced fresh mushrooms
2 (10 ounce) cans
ORTEGA® Enchilada Sauce, divided
12 (6 inch)
1 1/2 cups
SARGENTO® Fancy Shredded Monterey Jack Cheese, divided
Really fussy to make but taste wonderful. I used flour tortillas and the coating of them in enchillada sauce is far more complicated in the recipe then it need be. But both hubby and I really liked these and I will make them again and again. Thanks!
These could be great, but they are dying for spice!! Will try again & add some cumin, chile powder, & cayenne. We went through a half bottle of Tabasco trying to spice them up a bit. They were, however, much tastier the next day. I used corn tortillas and layered everything in 9x11 casserole dish.
I just posted my review...just wanted to add that I also took the advice to use flour tortillas which is really the best way to do things... No oil, no mess..no fuss...
this was great but alot of work and dishes i will make this again but add some jalepeno for a little spice
I didn't drag my tortillas thru the oil or the sauce. I rolled mine and then brushed the sauce over all the rollups then I poured the remaining sauce over them. I also only used one can which was more than enough. These were really good and I think next time I'll add chicken or shrimp just for variety.
This is very tasty. I added ground hot turkey sausage for a little more flavor. I also used both red and green sauces, it's hard to say which is better...try both!
The Enchiladas where terrific. They took a little bit of work but most good food does. I doubled the recipe and was able to do the cooking and filling in about an hour and a half. While the work was nice and messy the crowd loved the recipe. I even added imitation 'ground beef'. It was Great. If I keep getting compliments this great on my cooking I'm gonna open a restraunt:)
I wasn't sure if I would like these or not. I love Mexican food, but you don't normally see spinach, mushrooms and carrots in a Mexican recipe. These turned out to be delicious, and they were great the next day! I used flour tortillas and skipped the oil process to cut down on fat. I also used frozen spinach and low fat cheese and they were still great.
* Percent Daily Values are based on a 2,000 calorie diet.
Spinach and Mushroom Enchiladas
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 225
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