Mushroom and Spinach Enchiladas
Tomato-Avocado Salad
Ingredients
- 1 (16-oz) pkg whole mushrooms, sliced
- 1 onion, chopped
- 2 Tbsp olive oil
- 1 (10-oz) pkg baby spinach
- 1 (8-oz) block cream cheese, softened
- 2 Tbsp taco seasoning
- 1 (8-oz) pkg shredded Mexican-blend cheese, divided
- 1 (8-count) pkg burrito-size flour tortillas
- 1 (29-oz) can green enchilada sauce
Instructions
- Preheat oven to 350°F. Cook mushrooms and onion in hot oil in a large skillet over medium-high heat 5 to 7 minutes or until tender. Gradually add spinach, stirring until wilted.
- Add cream cheese and seasoning, stirring until cheese is melted. Stir in 1 cup Mexican-blend cheese.
- Spoon mushroom mixture down center of each tortilla; roll up, and place, seam sides down, in a lightly greased 13- x 9-inch baking dish.
- Pour enchilada sauce over tortillas, and sprinkle with 1 cup Mexican-blend cheese. Bake 25 to 30 minutes or until hot and bubbly.
Side Dish Ingredients
- 3 large tomatoes, sliced
- 2 avocados, sliced
- ½ cup refrigerated yogurt cilantro avocado dressing
Side Dish Instructions
- Arrange tomatoes and avocados on a serving plate; drizzle with dressing. Season with salt and pepper to taste.
Vegetarian Meal Plan
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