- 2 cups finely chopped zucchini (about 1 large) (we went with the 2 cup measurement)
- 1 (8-ounce) package sliced baby portobello mushrooms (We bought an 8 oz. pkg. of whole baby bella, cleaned them and removed the stems before slicing them about ¼-inch thick.)
- 1 cup chopped onion (we used yellow onion)
- 2 teaspoons minced garlic
- 1 (6-ounce) package fresh baby spinach, stems removed
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15.25-ounce) can corn, drained and rinsed
- 1 (10-ounce) can diced tomatoes and green chilies, drained (we used Rotel Hot Diced Tomatoes with Habaneros)
- 1 (8-ounce) package 1/3 less fat cream cheese, softened (we used the original kind instead of reduced-fat)
- 1 (7-ounce) package shredded reduced-fat Mexican 4-cheese blend, divided
- 1 ½ tablespoons taco seasoning mix (we used Lawry’s)
- 1 (17.5-ounce) package soft taco flour tortillas (We couldn’t find any packages weighing 17.5-ounces but we did end up using 18 soft taco flour tortillas.)
- 1 (10-ounce) can green chile enchilada sauce (we used Old El Paso)
- Kosher salt to taste (recipe doesn’t call for it but it helps a lot*)
- Garnish: chopped fresh cilantro
- Preheat your oven to 350 degrees. Take a 13 x 9-inch baking dish** out and spray the inside of it with nonstick cooking spray.
- Take a large nonstick skillet out and spray the inside of it with nonstick cooking spray (we chose instead to use about 2 teaspoons of canola oil to coat the inside with). Heat the skillet over medium heat. Once hot, add in the zucchini, mushroom, onion and garlic, stirring frequently for 8 to 10 minutes or until the vegetables are tender. Add in the spinach and continue to stir for 3 to 4 minutes or until the spinach is wilted and most of the liquid has evaporated (ours took less time than that). Add in the beans, corn, diced tomatoes and chiles, and the cream cheese, stirring long enough for the cream cheese to melt.
- Stir 1 cup of the shredded cheese into the skillet as well as the taco seasoning. Once everything’s combined, take the skillet off the heat. Take a tortilla and spread about 1/3 cup of the skillet mixture down the middle. Roll the tortilla up to enclose the filling and place it seam side down in the baking dish (we had to tear off the ends of the tortillas to make them fit). Repeat with remaining tortillas. Pour the enchilada sauce over the tortillas, sticking the dish in the oven to let the enchiladas cook for 30 minutes. Pull the dish out just long enough to sprinkle the remaining ¾ cup of cheese over the top of the enchiladas and then stick it back in the oven for another 10 minutes or until it looks hot and bubbly***. Garnish with the cilantro and enjoy !
*When we first tasted this, it tasted “meh” enough that initially we weren’t going to post this but after sprinkling some salt over the enchiladas, it brought out the flavors enough that we changed our minds and decided it was worth posting.
**When we first started making this, we had no idea how many tortillas it would take to use up all the filling. We could only fit 12 though in our 13 x 9-inch baking dish so we had to get another dish out in order to get them all in the oven.
***Maybe our oven runs hotter than theirs did but by the 10 minute mark, our enchiladas were starting to look like they got cooked longer than they should have so next time we make this, we’re going to leave them in for less time.
While this is tasty, had we known how many enchiladas this was going to yield, we would’ve bought more enchilada sauce and shredded cheese.
We got this recipe from a Paula Deen magazine.
We weren’t paid in any form to promote Rotel, Lawry’s, Old El Paso or the Paula Deen magazine.
Take care everybody !