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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 350 degrees. | 2. Spray a large skillet with nonstick cooking spray and heat over medium heat. | 3. Add onions, cumin, garlic powder, salt, and crushed red pepper, and saute until onions are clear and soft, stirring frequently. | 4. Add mushrooms and stir to combine. Cook over medium-low heat until mushrooms are cooked through, stirring occasionally. | 5. Add spinach and 1/2 cup enchilada sauce. Cover, reduce heat to low and cook until spinach is wilted. Remove from heat. | 6. Stir in 1 cup cheese to spinach and mushroom mixture. Roll up 1/2 cup of mixture in each corn tortilla and place each enchilada seam-down in ungreased 9x13 pan. | 7. Pour remaining enchilada sauce evenly over the enchiladas. Top with remaining cheese. | 8. Bake uncovered at 350 degrees for 15-20 minutes. | 9. Serve with sour cream and salsa. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
portabella mushroom cap	2		diced	-	-	-	-
white mushroom	2		diced	10.12	1.4996	1.4214	0.1564
spinach	4	cups	chopped	27.6	4.356	3.432	0.46799999999999997
onion	1		diced	44.0	10.274000000000001	1.21	0.11
cumin	1/2	teaspoon		3.9375	0.4645	0.187	0.2338
garlic powder	1/2	teaspoon		5.1305	1.1273	0.2565	0.0113
salt				-	-	-	-
red pepper flake			crushed	-	-	-	-
red enchilada sauce	2	cups		134.4	21.8176	2.7776	4.0768
cheddar cheese	3	cups	reduced fat	-	-	-	-
corn tortilla	12			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.