Spinach and Mushroom Enchiladas with Creamy Red Sauce Recipe | Yummly
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Spinach and Mushroom Enchiladas with Creamy Red Sauce

PILLSBURY.COM
15Ingredients
85Minutes
710Calories
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Ingredients

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

    710Calories
    Sodium80% DV1910mg
    Fat57% DV37g
    Protein63% DV32g
    Carbs20% DV60g
    Fiber20% DV5g
    Calories710Calories from Fat330
    % DAILY VALUE
    Total Fat37g57%
    Saturated Fat20g100%
    Trans Fat
    Cholesterol100mg33%
    Sodium1910mg80%
    Potassium490mg14%
    Protein32g63%
    Calories from Fat330
    % DAILY VALUE
    Total Carbohydrate60g20%
    Dietary Fiber5g20%
    Sugars9g18%
    Vitamin A30%
    Vitamin C15%
    Calcium70%
    Iron25%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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