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Spinach Mushroom Carrot Enchiladas by AustinAggie

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  • Spinach Mushroom Carrot Enchiladas by AustinAggie

    Spinach Mushroom Carrot Enchiladas

    INGREDIENTS
    Cooking spray
    14-20 corn tortillas
    ½ c. light butter or light margarine
    16 oz. mushrooms, diced (portobello are tastiest!)
    6 c. fresh spinach, sliced
    3 c. baby carrots, sliced into ‘matchsticks’
    1 bunch green onions, chopped well
    16 oz. sour cream
    26 oz. cream of mushroom condensed soup
    1 small can Ro-Tel, mostly drained
    2 c. Colby-Jack cheese
    Oregano, Thyme, Cilantro
    Salt & Pepper

    DIRECTIONS
    1. Spray pan with cooking spray, then turn on medium heat. Add butter or margarine.
    2. Toss in carrots, half of the mushrooms, & spinach. Cook until carrots become tender. Add oregano, thyme, half of cilantro, & half of green onions.
    3. Turn off heat & transfer veggies to a bowl. Add half of sour cream, half of cream of mushroom, and about ¾ c. cheese. Stir well.
    4. Turn heat back on pan. Place ¼ c. butter or margarine in pan. Toss in the other half of the mushrooms, green onions, & cilantro. Allow to heat while rolling enchiladas.
    5. Preheat oven to 350*F.
    6. Heat tortillas in microwave or oven. Once tender (not brittle), fill tortillas with creamy mixture, roll well, & line casserole dish (9x13) until full.
    7. Turn heat off of pan. Stir in Ro-Tel, other half of cream of mushroom & sour cream. Pour this mixture over enchiladas. Top with remaining cheese.
    8. Bake at 350*F for 30-60 minutes, depending on dinnertime.
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