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Fresh Spinach and Mushroom Enchiladas

Si Foster, A Bountiful Kitchen
  • minutes
  • Serves

INGREDIENTS

2

Anaheim peppers

2 cloves

Garlic

8 oz

Mushrooms

1/2 cup

Onions

3 cups

Spinach, fresh

1 tbsp

Olive oil

10

(6 inch) corn or small flour tortillas

2 cups

Monterey jack cheese

1 cup

Ricotta cheese

1/2 cup

Sour cream

1 19 ounce can

Enchilada sauce