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Source: Nestle® Very Best Meals

Spinach and Mushroom Enchiladas
Spinach and mushrooms are a classic combination in any dish. Here they`re baked into savory enchiladas and smothered with a smooth tomato sauce.
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Serves: 6
Prep Time: 17 minutes
Cook Time: 20 minutes
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1 tablespoon Vegetable Oil
1 cup carrot, chopped peeled
1/2 cup onion, chopped
1 clove garlic, finely chopped
3 cup spinach, fresh or 10 oz. frozen spinach, thawed and well drained
2 cups mushrooms, fresh sliced
2 cans Pace® Enchilada Sauce, (10 oz.) divided
1/4 cup Vegetable Oil
12 corn tortillas, (6-in.)
1 1/2 cups cotija or Monterey Jack cheese, crimbled or shredded

PREHEAT oven to 350°F.

HEAT 1 tablespoon vegetable oil in large skillet over medium-high heat. Add carrot, onion and garlic; cook, stirring frequently, for 3 to 4 minutes or until carrot is crisp-tender. Add spinach and mushrooms; cook for 2 to 3 minutes or until spinach is cooked through and mushrooms are soft. Stir in 1/2 cup enchilada sauce. Pour remaining enchilada sauce in small skillet; heat until warm.

HEAT 1/4 cup vegetable oil in separate small skillet over medium-high heat for 2 to 3 minutes. Pass tortillas, using tongs, through oil to soften; add more oil as needed. Place on paper towels to soak. Pass tortillas through enchilada sauce in skillet.

PLACE 1/4 cup vegetable mixture and 1 tablespoon cheese down center of each tortilla; roll up. Place seam-side down in 12x8-inch baking dish. Top with remaining enchilada sauce; sprinkle with remaining cheese. Bake for 10 to 12 minutes or until heated through and cheese is melted.

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