Serves 8
242 cal · 75 min
Spinach and Mushroom Enchilada Casserole
Recipe GLPRf3bf4475ce141e
A hearty vegetarian casserole layered with seasoned mushrooms, wilted spinach, corn tortillas, and creamy enchilada sauce, topped with melted Monterey Jack cheese. This comforting dish is perfect as a main course for a family dinner or gathering.
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Ingredients
2 teaspoons olive oil
1 medium onion, chopped
2 garlic cloves, minced
3 yellow banana peppers, seeded and minced
3 pounds mushrooms, sliced
1 cup green enchilada sauce
8 corn tortillas (6 inch), cut in half
1/4 teaspoon salt
1/2 teaspoon dried oregano
2 packages (10 ounces each) frozen chopped spinach, thawed
6.5 ounces reduced-fat Monterey Jack cheese, grated
Directions
Preheat your oven to 350°F.
Heat 2 teaspoons of olive oil in a very large non-stick skillet over medium-high heat.
Add the chopped onion, minced garlic, and minced banana peppers to the skillet and stir frequently until softened, about 3-4 minutes.
Add the sliced mushrooms to the skillet and cook, stirring occasionally, for 15 to 20 minutes until most of the liquid has evaporated and the mushrooms are golden. (If your skillet is not large enough, cook the mushrooms in two batches.)
While the mushrooms cook, pour 1/2 cup of the green enchilada sauce into the bottom of a 13x9 inch baking dish and spread evenly.
Arrange 8 tortilla halves in a single layer over the sauce in the baking dish, overlapping slightly as needed.
Once the mushrooms are cooked, remove the skillet from heat and stir in the salt and dried oregano.
Drain the thawed spinach thoroughly, then squeeze it very dry using your hands or a clean kitchen towel. Fold the drained spinach into the mushroom mixture until well combined.
Spoon half of the mushroom-spinach mixture over the tortilla layer in the baking dish, spreading it out carefully.
Reserve 1/4 cup of the grated Monterey Jack cheese for topping. Sprinkle the remaining cheese over the mushroom-spinach mixture in the baking dish.
Layer the remaining 8 tortilla halves over the cheese, then top with the remaining mushroom-spinach mixture.
Pour the remaining 1/2 cup of green enchilada sauce over the mushroom layer, then sprinkle with the reserved 1/4 cup of grated cheese.
Cover the baking dish with aluminum foil and bake for 30 minutes, or until the casserole is steaming hot throughout the center (the internal temperature should reach at least 165°F when measured in the middle).
Remove from the oven and let rest for 5 minutes before serving.
