Ingredients:
2 tablespoon oil
1 large onion (sliced)
1 pound portobello mushrooms (diced)
3 zucchini (diced)
2 tablespoon oil
1 large onion (sliced)
1 pound portobello mushrooms (diced)
3 zucchini (diced)
1 pkg frozen spinach (or 1 fresh bag)
2 cloves garlic (chopped)
2 teaspoon cumin (toasted and ground)
2 teaspoon oregano
2 cloves garlic (chopped)
2 teaspoon cumin (toasted and ground)
2 teaspoon oregano
1 teaspoons garlic powder, or to taste
1 jar salsa verde
1 can cream of mushroom soup (condensed)
2 cups light sour cream
12-14 small corn tortillas
1 pkg jack and cheddar cheese (shredded)
1 rotisserie chicken (shredded/if you choose to add meat)
salt & pepper to taste
Directions:
Heat the oil in a pan.
Add the onions and cook until tender, about 5-7 minutes at medium-high heat.
Add the mushrooms and cook until they release their moisture and it has evaporated.
Add the spinach and zucchini and cook until just tender, about 4-5 minutes.
Add the garlic, cumin, garlic powder, oregano, salt & pepper and cook until fragrant, about a minute.
In a large mixing bowl combine salsa verde, cream of mushroom soup, and sour cream.
Spread 1/4 cup of the mixture on the bottom of the baking dish.
Add the onions and cook until tender, about 5-7 minutes at medium-high heat.
Add the mushrooms and cook until they release their moisture and it has evaporated.
Add the spinach and zucchini and cook until just tender, about 4-5 minutes.
Add the garlic, cumin, garlic powder, oregano, salt & pepper and cook until fragrant, about a minute.
In a large mixing bowl combine salsa verde, cream of mushroom soup, and sour cream.
Spread 1/4 cup of the mixture on the bottom of the baking dish.
Heat each individual corn tortilla in a skillet on the stove on each side.
Fill the corn tortillas with salsa mixture, veggies, and cheese.
Fill the corn tortillas with salsa mixture, veggies, and cheese.
Roll them up and place them in the baking dish with the seam on the bottom.
After all of the enchiladas are in the baking dish, sprinkle chicken over the veggie enchiladas (if you choose)
Pour the remaining salsa verde mixture over the chicken and sprinkle on the cheese.
Pour the remaining salsa verde mixture over the chicken and sprinkle on the cheese.
Bake in a preheated 350F oven until the cheese is nice and bubbling and starts to brown, about 25-30 min.
I served mine with a side salad & made homemade guacamole for a starter!
I served mine with a side salad & made homemade guacamole for a starter!
No comments:
Post a Comment