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Spinach Mushroom Enchiladas
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Nutrition Facts
Serving Size 252 g
(Approx. 6 Servings)
Amount Per Serving
Calories 340 Calories From Fat 100
% Daily Value*
Total Fat 12 g 18%
Saturated Fat 6 g 30%
Trans Fat 0.0 g
Cholesterol 25 mg 8%
Sodium 1230 mg 51%
Total Carbohydrate 42 g 14%
Dietary Fiber 7 g 28%
Sugars 4 g
Protein 13 g
Vitamin A 6% • Iron 0%
Vitamin C 8% • Calcium 0%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Spinach Mushroom Enchiladas
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Prep Time
15 minutes
Cook Time
20 minutes
Total Time
35 minutes
Serves
6  People

Ingredients

Recipe makes 6 Servings

1 H-E-B Canola Oil Spray
10 Oz Central Market All Natural Spinach with Sauce, frozen
1/2 cup(s) white onion, diced
1 large tomato, chopped
1 1/2 cup(s) H-E-B Fancy Shredded Mexican Blend
12 Oz Hill Country Fare Green Enchilada Sauce
12 H-E-B Bakeshop Whole Wheat Tortillas
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Instructions

1
Heat oven to 450°F.
2
Spray a 9x13 inch baking dish with non-stick cooking spray; set aside.
3
Heat the frozen package of spinach according to package directions. Then place into a large mixing bowl.
4
Add the tomato, onions, cheese and 1/2 can of green enchilada sauce; toss to combine the ingredients. Reserve the remaining enchilada sauce for the last step.
5
Wrap the corn, tortillas in napkin and heat in the microwave oven on High power for 1 minute.
6
Spread 1/3 cup mixture down the center of each tortilla and roll tightly, one at a time. Arrange enchiladas in a row, seam-side down, in the prepared baking dish.
7
Spray the enchiladas with non-stick cooking spray. Top enchiladas with the remaining filling and green enchilada sauce.
8
Bake the enchiladas on the center oven rack for 15 minutes until cheese is melted. Serve hot.

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