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Spinach Mushroom Carrot Enchiladas

Source of Recipe

copykat.com


List of Ingredients




Cooking spray
14-20 corn tortillas
½ c. light butter or light margarine
16 oz. mushrooms, diced (portobello are tastiest!)
6 c. fresh spinach, sliced
3 c. baby carrots, sliced into ‘matchsticks’
1 bunch green onions, chopped well
16 oz. sour cream
26 oz. cream of mushroom condensed soup
1 small can Ro-Tel, mostly drained
2 c. Colby-Jack cheese
Oregano, Thyme, Cilantro
Salt & Pepper





Recipe

1. Spray pan with cooking spray, then turn on medium heat. Add butter or margarine.
2. Toss in carrots, half of the mushrooms, & spinach. Cook until carrots become tender. Add oregano, thyme, half of cilantro, & half of green onions.
3. Turn off heat & transfer veggies to a bowl. Add half of sour cream, half of cream of mushroom, and about ¾ c. cheese. Stir well.
4. Turn heat back on pan. Place ¼ c. butter or margarine in pan. Toss in the other half of the mushrooms, green onions, & cilantro. Allow to heat while rolling enchiladas.
5. Preheat oven to 350*F.
6. Heat tortillas in microwave or oven. Once tender (not brittle), fill tortillas with creamy mixture, roll well, & line casserole dish (9x13) until full.
7. Turn heat off of pan. Stir in Ro-Tel, other half of cream of mushroom & sour cream. Pour this mixture over enchiladas. Top with remaining cheese.
8. Bake at 350*F for 30-60 minutes, depending on dinnertime.