What I Love: Spinach and Mushroom Enchiladas with Creamy Red Sauce

Hey Cupcakes!

Today's Yummy Monday recipe is called:

"Spinach and Mushroom Enchiladas with Creamy Red Sauce"

Don't they look delicious & like you want to just eat them off your computer screen haha!

Well you don't have to do that, because you can make your very own!

What's special about these Enchiladas you ask? 

Well you have to try them to find out & while your eating them, you can take a note that these babies are very high in Vitamin A & C & Calcium & Iron!

So check out the recipe below..

& perhaps while listening to your new GAGA ALBUM.. you can enjoy these for supper tonight!

You'll get a vitamin A wallop in veggie-filled enchiladas with a super-easy sauce.

Prep Time: 45 Min

Total Time: 1 Hr 25 Min

Makes: 5 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 DIRECTIONS: Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with  CRISCO® Original No-Stick Cooking Spray. In 1-quart saucepan, heat enchilada sauce and 1/2 cup of the crema  Mexicana over medium heat 2 to 3 minutes, stirring occasionally, until warm.  Spread 1/4 cup of the sauce mixture on bottom of baking dish. Set aside remaining sauce. Meanwhile, in 12-inch nonstick skillet, heat oil over medium-high heat.  Add onion and garlic; cook 2 to 3 minutes, stirring occasionally, until onion is tender.  Stir in mushrooms; cook 7 to 8 minutes, stirring occasionally, until mushrooms are tender. Transfer vegetable mixture to food processor bowl with metal blade.  Add spinach, roasted peppers, taco seasoning mix, 2 tablespoons of the cilantro,  the cumin and remaining 1/2 cup crema Mexicana. Cover; process with on-and-off  pulses 6 to 8 times or until mushrooms are coarsely chopped. Pour mixture into large bowl;  stir in pepper Jack cheese and 1 1/4 cups of the quesadilla cheese. Spoon 1/3 cup vegetable filling down center of each tortilla. Roll up tortillas;  place seam sides down on sauce in baking dish. Pour remaining sauce evenly over tortillas;  sprinkle with remaining 3/4 cup quesadilla cheese and the cotija cheese.  Spray sheet of foil with CRISCO® Original No-Stick Cooking Spray; cover baking dish  tightly with foil, sprayed side down. Bake 35 to 40 minutes or until thoroughly heated. Chop remaining 2 tablespoons cilantro;  sprinkle over enchiladas before serving. High Altitude (3500-6500 ft): Heat oven to 375°F. Nutritional Information: 1 Serving (1 Serving) Calories 660 (Calories from Fat 390), Total Fat 43g (Saturated Fat 23g, Trans Fat 2g), Cholesterol 110mg; Sodium 1660mg; Total Carbohydrate 41g (Dietary Fiber 3g, Sugars 8g), Protein 29g; Percent Daily Value*: Vitamin A 120.00%; Vitamin C 20.00%; Calcium 70.00%; Iron 15.00%; Exchanges: 2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 3 High-Fat Meat; 3 Fat; Carbohydrate Choices: 3; *Percent Daily Values are based on a 2,000 calorie diet. Recipe & Image from http://www.pillsbury.com xoxo Simi