Spinach and Mushroom Enchilada Casserole

Prep
25 min

Cook
50 min

Total Time
1 hr 15 min

Servings: 8

Ingredients

2 teaspoons olive oil

1 medium onion (chopped)

2 garlic cloves (minced)

3 yellow banana chile peppers (seeded, deveined, and minced)

3 pounds mushrooms (sliced)

1 14-ounce can enchilada sauce (preferably green)

8 6-inch corn tortillas (cut in half)

1/4 teaspoon salt

1/2 teaspoon dried oregano leaves

2 10-ounce packages frozen chopped spinach (thawed)

6 1/2 ounces reduced fat Monterey jack cheese (grated)

Heat oven to 350°F.
In a very large, nonstick skillet, heat oil over medium-high.
Add onion, garlic, and peppers and stir. Add mushrooms and cook until the liquid evaporates (15-20 minutes). If the pan is not large enough, cook mushrooms in batches.
Stir in salt and oregano.
Drain the spinach, squeeze it dry, and mix it thoroughly with the mushroom mixture.
Pour half of the enchilada sauce into a 13x9-inch baking dish.
Arrange 8 tortilla halves over the sauce in the baking dish. You'll use the other 8 tortilla halves later.
Spoon half the mushroom mixture into the baking dish, carefully covering tortillas.
Set aside 1/4 cup (about 1 ounce) of grated cheese. Sprinkle the rest of the cheese on top of the mushroom mixture.
Layer with the remaining 8 tortilla halves, then the remaining mushroom mixture, and enchilada sauce. Sprinkle top of casserole with the remaining 1/4 cup cheese.
Cover baking dish with foil and bake until casserole is steaming hot in the center (about 30 minutes).
Allow casserole to cool for 5 minutes before serving.

Serve with pinto or black beans and salad.