Vegetarian Spinach and Mushroom Enchiladas
Original recipe yields 10 servings
I usually sauté the onions and mushrooms separately for greater control. They can be done either way with suitable results.
501 calories; protein 20.6g 41% DV; carbohydrates 32.4g 10% DV; fat 33.8g 52% DV; cholesterol 86.6mg 29% DV; sodium 687.7mg 28% DV. Full Nutrition