Donna’s Spinach Mushroom Enchiladas

Add Mexican seasonings to a creamy, spinach, mushroom mixture and roll it up in a tortilla. Cover with sauce and cheese and you have a family pleasing or crowd pleasing meal. It is easy to make as many as you need for a party. The bonus is that you can even make them up ahead of time.

2 teaspoons canola oil 1 medium onion, finely chopped 8 ounces fresh mushrooms, finely chopped 2 cloves garlic clove, minced 1 box (10 ounces) frozen spinach, thawed and squeezed dry 1 cup fat-free ricotta cheese 1/2 cup fat-free sour cream 1 teaspoon chili powder 1/4 teaspoon cayenne pepper dash white pepper salt and pepper to taste 2 cups shredded Monterey jack cheese or cheese of your choice, divided 12 tortillas- 6 inch diameter 1 can (10 ounces) enchilada sauce or homemade sauce* Garnish – optional 1 large tomato, seeded and chopped 1/2 cup chopped green onions

Preheat oven to 350 degrees. Grease a 9 x 13 inch baking pan or 6 individual baking dishes. In a medium skillet, heat oil. Add onion and cook until translucent. Add mushrooms and cook until tender. Add garlic and cook 1 minute. Add spinach, ricotta cheese, sour cream, chili powder, cayenne pepper, and white pepper. Stir to mix well. Taste mixture and add salt and pepper to taste. Add 1 cup shredded cheese and stir to mix. Spoon 2 heaping tablespoons of spinach mixture on each tortilla shell. Roll and place seam side down in baking pan. Pour enchilada sauce over enchiladas. Sprinkle with remaining cheese. Cover and refrigerate. Bake when ready to serve. Bake for 30 minutes or until heated through.

Garnish with chopped fresh tomatoes and chopped green onions.

*See recipe for homemade enchilada sauce.

Serves 6

Nutritional Information per serving:

Calories: 415 Fat, gm.: 18 Protein, gm.: 22 Carbs, gm.: 42 Cholesterol, mg.: 50 Fiber, gm.: 4.8