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Spinach and Mushroom Enchilada Casserole
Ingredients
  • 2 teaspoons olive oil
  • 1 onion (medium, chopped)
  • 2 garlic cloves (minced)
  • 3 yellow banana chile peppers (seeded, deveined and minced)
  • 3 pounds mushrooms (sliced)
  • 1 ½ cups enchilada sauce (14 ounce can, preferably green)
  • 8 corn tortillas (6 inch, cut in half)
  • ¼ teaspoon salt
  • ½ teaspoon oregano leaves (dried)
  • 2 packages frozen chopped spinach (10 ounce, thawed)
  • 6 ½ ounces reduced fat Monterey jack cheese (grated)
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