Lunch: Mushroom Spinach Enchiladas Recipe

This recipe includes fertility superfoods such as:

Spinach

Health and fertility benefits of Mushroom Spinach Enchiladas Recipe

Fresh spinach is an excellent source of vitamin K, vitamin A, vitamin C, and vitamin B6, all of which have significant roles in reducing inflammation in the body, all of which help in the case of infertility.

Ingredients

1/2 pound sliced fresh mushrooms
1 package (6 ounces) fresh baby spinach
2 green onions, chopped
1 tablespoon butter
2 garlic cloves, minced
2 cups (8 ounces) shredded Colby-Monterey Jack cheese, divided
1 cup ricotta cheese
1/2 cup sour cream
1 can (10 ounces) green enchilada sauce
1 can (10 ounces) red enchilada sauce
12 corn tortillas (6 inches), warmed

Instructions

Place mushrooms in a food processor; cover and process until finely chopped. Transfer to a bowl. Place spinach in food processor; cover and process until finely chopped.
In a large skillet, saute mushrooms and onions in butter until mushrooms are tender. Stir in spinach and garlic; cook 5 minutes longer or until liquid has evaporated. Remove from the heat. Stir in 1-1/4 cups Colby-Monterey Jack cheese, ricotta and sour cream.
Combine enchilada sauces; spread 1/2 cup in a greased 13-in. x 9-in. baking dish. Place 1/4 cup mushroom mixture down the center of each tortilla. Roll up and place seam side down in baking dish. Pour remaining enchilada sauce over the top.
Cover and bake at 375 ° for 20-25 minutes or until heated through. Sprinkle with remaining cheese. Bake, uncovered, 5 minutes longer or until cheese is melted. Let stand for 10 minutes before serving.

Add a review for Mushroom Spinach Enchiladas Recipe