Spinach and Mushroom Enchiladas with Creamy Red Sauce - PCOS-Friendly Recipe
This Spinach and Mushroom Enchiladas with Creamy Red Sauce is a PCOS-friendly recipe.
Nutrition per Serving
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.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Spinach.
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Frequently Asked Questions
Yes, this Spinach and Mushroom Enchiladas with Creamy Red Sauce recipe is designed to be PCOS-friendly., it supports balanced blood sugar and hormonal health.
Yes, this recipe works well as a PCOS-friendly Lunch. Pair it with other PCOS-friendly foods throughout the day for balanced nutrition.
This recipe can be part of a structured PCOS meal plan. It makes 5 servings, making it great for meal prep. For a complete weekly plan tailored to your PCOS type, take our free 60-second quiz at pcosmealplanner.com/pcos-quiz to get a personalized 7-day meal plan.
Cook Another PCOS-Friendly Lunch
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