Spinach and Mushroom Enchilada Casserole

60 min · Serves 8

Based on a recipe from California’s Chefs Cook Lean California Department of Health Services California Project LEAN, via USDA MyPlate Kitchen

What goes in

• 9.9 mlolive oil
• 1onion
• 2garlic cloves
• 3yellow banana chili peppers
• 3 lbsliced mushrooms
• 1 cupgreen enchilada sauce
• 8corn tortillas
• 1.2 mlsalt
• 2½ mldried oregano
• 2 packsfrozen chopped spinach
• 6½ ozreduced-fat Monterey Jack cheese

How to cook it

1. Warm the olive oil in an extra-large non-stick skillet over medium heat.
2. Add the chopped onion, minced garlic, and diced banana peppers, stirring to combine.
3. Add the sliced mushrooms and cook for 15 to 20 minutes until their released liquid has completely cooked off, working in batches if the pan is crowded.
4. Set the oven to preheat to 350°F.
5. Pour half of the enchilada sauce into the base of a 9x13-inch baking dish.
6. Lay 8 of the tortilla halves across the sauce layer.
7. Stir the salt and crushed oregano into the cooked mushrooms.
8. Squeeze all excess moisture out of the thawed spinach and fold it evenly into the mushroom mixture.
9. Spoon half of the spinach and mushroom filling over the tortillas in the dish.
10. Measure out and reserve 1/4 cup of the grated cheese, then scatter the remaining cheese over the filling.
11. Layer on the remaining 8 tortilla halves, cover with the rest of the vegetable filling, and drizzle with the remaining enchilada sauce.
12. Top with the reserved 1/4 cup of cheese, cover the dish with foil, and bake for 30 minutes until piping hot throughout the center.

More Kubbord recipes