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Spinach & Mushroom Enchiladas

Submitted by: Mary on 10/21/2004
2436 views
2.90 avg rating
198 votes
 
 
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Ingredients

1 T Vegetable oil
1 Peeled, chopped carrot
1/2 C Green onion, chopped
3 Cloves garlic, finely chopped
3 C Chopped fresh spinach
2 C Mushrooms, sliced

2 Cans Enchilada sauce, lowest carb count, divided
1/4 to 1/2 C Vegetable oil
12 Low carb tortillas
2 C Cotija or Jack cheese shredded

Directions

Heat 1 T oil in large skillet over medium high heat. Add carrot, onion, and garlic. Cook, stirring until carrot is crisp-tender.



Add spinach and mushrooms, cook for 2 to 3 minutes until spinach is cooked and mushrooms are soft. Stir in 1/2 C enchilada sauce. Pour remaining enchilada sauce into small skillet and heat until warm.



Heat 1/4 C oil in a separate small skillet over medium high heat for 2 to 3 minutes. Pass tortilla, using tongs through oil to soften, add more oil as needed. Place on paper towels to drain.



Pass tortillas through enchilada sauce in skillet.



Place 1/4 C vegetable mixture and about 2 T cheese down center of each tortilla, roll up.



Place filled tortillas, seam side down in 12X7 inch baking dish.



Top enchiladas with remaining enchilada sauce, sprinkle with remaining cheese.



Bake in preheated 375F degree oven for 10 to 12 minutes or until heated through and cheese is melted.

Servings

6

Calories

10.5

Time to prepare

25 minutes

Difficulty

Easy
 

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