This is super delicious. Whenever I make it after I haven't for awhile, I'm eating and saying "wow, I forgot how good this is" over and over!
16 oz mushrooms (I omit this--yuck!)
32 oz frozen spinach, thawed and drained (I halve this)
30 oz fat free, frozen hash browns
2 tsp cumin
2 Tbsp chili powder (I omit this--too spicy for little kiddos)
8 oz canned diced green chilies
18 corn tortillas
large can enchilada sauce
12 sprigs cilantro (I never use this)
Preheat oven to 425. Saute mushrooms if you must on med heat for 5 min. Drain liquid & remove to large bowl. Cook the potatoes on high heat in a sprayed skillet for 10 min until lightly browned on both sides. Sprinkle with cumin and chili powder. Gently combine potatoes, green chilies, mushrooms and spinach. Line the bottom of a sprayed 9 x 13 pan with 6 corn tortillas. Place half the veggie mixture over tortillas and cover with 1/3 of sauce. Repeat the process: tortillas, veggies, sauce. Top with remaining 6 tortillas and last part of sauce. Bake uncovered for 30 min. Garnish with cilantro.
Enjoy!
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Yum, I'm going to have to try these. I don't eat vegetarian at my house, but we do try to have a couple of vegetarian meals each week. Anyways, my friend has a food blog and I discovered this recipe (http://www.perrysplate.com/2011/03/stacked-roasted-vegetable-enchiladas.html) for veggie enchiladas that I devoured! They are so yummy, but you may need to find a substitution for the cheese for your house. Thanks for sharing your recipes and menu ideas Sarah!
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