1. Preheat oven to 350F. In a deep saucepan, saute the onions, garlic, bell peppers, chili and salt in the oil until tender. Stir in the mushrooms and spinach and cook until most of the moisture evaporates and the spinach has wilted. Remove from heat and stir in 1/2 cup of the cheese, the cilantro, and the toasted almonds or sunflower seeds.
2. Divide the mixture evenly into 6 to 8 tortillas. Roll up and lay into a lightly oiled baking dish. If using corn tortillas, top each enchilada with red sauce immediately after rolling so they dont split. Top with enchilada sauce and the remaining cup of cheese. Bake in preheated oven until bubbly and golden, approximately 45 minutes.
Light tasting and full of flavor! Perfect with homemade Mexican Red Sauce (see recipe).
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|Serving Size: 1 Serving (576g)|
|Recipe Makes: 6|
|Calories from Fat: 260 (34%)|
|Amt Per Serving||% DV|
|Total Fat 28.9g||39 %|
|Saturated Fat 7.6g||38 %|
|Monounsaturated Fat 12.9g|
|Polyunsanturated Fat 6.4g|
|Cholesterol 25.1mg||8 %|
|Sodium 302.8mg||10 %|
|Potassium 1839.6mg||48 %|
|Total Carbohydrate 108g||32 %|
|Dietary Fiber 19.8g||79 %|
|Sugars, other 88.2g|
|Protein 27.9g||40 %|
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Calories per serving: 765
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