Spinach and Mushroom Enchiladas with Creamy Red Sauce
"You'll get a vitamin A wallop in veggie-filled enchiladas with a super-easy sauce. Servings # 5..."
INGREDIENTS
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1 can (10 oz) Old El Paso® mild enchilada sauce
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1 cup crema Mexicana table cream or sour cream
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1 tablespoon CRISCO® Pure Olive Oil
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1 medium onion, chopped (1/2 cup)
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3 cloves garlic, finely chopped
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1 package (8 oz) sliced fresh baby portabella mushrooms
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1 box (9 oz) Green Giant® frozen chopped spinach, thawed, squeezed to drain
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1/3 cup chopped drained roasted red bell peppers (from 7.25-oz jar)
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2 tablespoons Old El Paso® taco seasoning mix (from 1-oz package)
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1/4 cup lightly packed fresh cilantro sprigs
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1/2 teaspoon ground cumin
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1 1/4 cups shredded pepper Jack or salsa Jack cheese (5 oz)
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2 cups shredded quesadilla or mozzarella cheese (8 oz)
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10 Old El Paso® flour tortillas for soft tacos & fajitas (from 10.5-oz package)
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1/2 cup crumbled cotija cheese or fresh mozzarella cheese
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