Stacked Spinach and Mushroom Enchiladas
These spinach and mushroom enchiladas are simple to make and even more delicious to eat! Made with Stonyfield Organic yogurt.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.stonyfield.com.
Cooking tools:
- Skillet
- Oven
- Stove
- Colander
- Plate
- Mixing bowl
- Spoon
- Measuring cup
- Grater
- Cutting board
- Chef's knife
- Kitchen timer
- Cooling rack
Ingredients
- 2 tsp oil
- 1/2 small onion (chopped)
- 1 10oz package sliced mushrooms (if slices are thick, rough chop)
- 1 16oz package frozen chopped spinach
- 16 oz salsa verde (or any salsa you like)
- About 1 /4 cup Stonyfield Organic Greek plain Whole Milk yogurt
- 12 corn tortillas
- 1 cup shredded cheddar cheese
- For Garnish: sliced avocado, chopped tomatoes and/or cilantro leaves.
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