Lunch: Spinach and Mushroom Enchiladas with Creamy Red Sauce

You'll get a vitamin A wallop in veggie-filled enchiladas with a super-easy sauce.

This recipe includes superfoods such as:

Spinach

Health benefits of Spinach and Mushroom Enchiladas with Creamy Red Sauce

Spinach is a nutrient-dense leafy green vegetable that is rich in vitamins A, C, and K, as well as iron, magnesium, and antioxidants. The high iron content in spinach helps combat anemia, which is common in women with PCOS. Magnesium helps reduce inflammation and improve insulin sensitivity. The antioxidants in spinach can help lower oxidative stress, which is beneficial for managing PCOS symptoms. Including spinach in your diet can support overall health and well-being.

Ingredients

1 can (10 oz) Old El Paso™ mild enchilada sauce
1 cup crema Mexicana table cream or sour cream
1 tablespoon CRISCO® Pure Olive Oil
1 medium onion, chopped (1/2 cup)
3 cloves garlic, finely chopped
1 package (8 oz) sliced fresh baby portabella mushrooms
1 box (9 oz) frozen chopped spinach, thawed, squeezed to drain
1/3 cup chopped drained roasted red bell peppers (from 7.25-oz jar)
2 tablespoons Old El Paso™ taco seasoning mix (from 1-oz package)
1/4 cup lightly packed fresh cilantro sprigs
1/2 teaspoon ground cumin
1 1/4 cups shredded pepper Jack or salsa Jack cheese (5 oz)
2 cups shredded quesadilla or mozzarella cheese (8 oz)
10 Old El Paso™ flour tortillas for soft tacos & fajitas (from 10.5-oz package)
1/2 cup crumbled cotija cheese or fresh mozzarella cheese

Instructions

Heat oven to 350 °F. Spray 13x9-inch (3-quart) glass baking dish with CRISCO® Original No-Stick Cooking Spray.
In 1-quart saucepan, heat enchilada sauce and 1/2 cup of the crema Mexicana over medium heat 2 to 3 minutes, stirring occasionally, until warm. Spread 1/4 cup of the sauce mixture on bottom of baking dish. Set aside remaining sauce.
Meanwhile, in 12-inch nonstick skillet, heat oil over medium-high heat. Add onion and garlic; cook 2 to 3 minutes, stirring occasionally, until onion is tender. Stir in mushrooms; cook 7 to 8 minutes, stirring occasionally, until mushrooms are tender.
Transfer vegetable mixture to food processor bowl with metal blade. Add spinach, roasted peppers, taco seasoning mix, 2 tablespoons of the cilantro, the cumin and remaining 1/2 cup crema Mexicana. Cover; process with on-and-off pulses 6 to 8 times or until mushrooms are coarsely chopped. Pour mixture into large bowl; stir in pepper Jack cheese and 1 1/4 cups of the quesadilla cheese.
Spoon 1/3 cup vegetable filling down center of each tortilla. Roll up tortillas; place seam sides down on sauce in baking dish. Pour remaining sauce evenly over tortillas; sprinkle with remaining 3/4 cup quesadilla cheese and the cotija cheese. Spray sheet of foil with CRISCO® Original No-Stick Cooking Spray; cover baking dish tightly with foil, sprayed side down.
Bake 35 to 40 minutes or until thoroughly heated. Chop remaining 2 tablespoons cilantro; sprinkle over enchiladas before serving.

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