Spinach and Mushroom Enchiladas
Category: Spinach
Yield: 6 servings
1 tbsp vegetable oil
1 cup chopped peeled carrot
1/2 cup chopped onion
1 clove garlic, finely chopped
3 cups chopped fresh spinach, or 10-oz. frozen spinach, thawed and
well drained
2 cups sliced fresh mushrooms
2 cans (10-oz.) ORTEGA® Enchilada Sauce, divided
1/4 cup vegetable oil
12 (6-in.) corn tortillas
1 1/2 cups crumbled cotija or shredded Monterey Jack cheese, divided

Procedures
PREHEAT oven to 350 degF.
HEAT 1 tablespoon vegetable oil in large skillet over medium-high
heat. Add carrot, onion and garlic; cook, stirring frequently, for 3
to 4 minutes or until carrot is crisp-tender. Add spinach and
mushrooms; cook for 2 to 3 minutes or until spinach is cooked through
and mushrooms are soft. Stir in 1/2 cup enchilada sauce. Pour
remaining enchilada sauce in small skillet; heat until warm.
HEAT 1/4 cup vegetable oil in separate small skillet over medium-high
heat for 2 to 3 minutes. Pass tortillas, using tongs, through oil to
soften; add more oil as needed. Place on paper towels to soak. Pass
tortillas through enchilada sauce in skillet.
PLACE 1/4 cup vegetable mixture and 1 tablespoon cheese down center of
each tortilla; roll up. Place seam-side down in 12x8-inch baking dish.
Top with remaining enchilada sauce; sprinkle with remaining cheese.
Bake for 10 to 12 minutes or until heated through and cheese is
melted.