Ingredients
1
can (10 oz) Old El Paso® mild enchilada sauce
1
cup crema Mexicana table cream or sour cream
1
tablespoon CRISCO® Pure Olive Oil
1
medium onion, chopped (1/2 cup)
3
cloves garlic, finely chopped
1
package (8 oz) sliced fresh baby portabella mushrooms
1
box (9 oz) Green Giant® frozen chopped spinach, thawed, squeezed to drain
1/3
cup chopped drained roasted red bell peppers (from 7.25-oz jar)
2
tablespoons Old El Paso® taco seasoning mix (from 1-oz package)
1/4
cup lightly packed fresh cilantro sprigs
1/2
teaspoon ground cumin
1 1/4
cups shredded pepper Jack or salsa Jack cheese (5 oz)
2
cups shredded quesadilla or mozzarella cheese (8 oz)
10
Old El Paso® flour tortillas for soft tacos & fajitas (from 10.5-oz package)
1/2
cup crumbled cotija cheese or fresh mozzarella cheese
Description
You'll Get A Vitamin A Wallop In Veggie-filled Enchiladas With A Super-easy Sauce.
Pillsbury
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