Spinach and Mushroom Enchilada Casserole

Ingredients

• 2 tatlı kaşığı zeytinyağı · 69 kcal
• 1 adet orta boy kuru soğan, doğranmış · 37 kcal
• 2 diş sarımsak, ezilmiş · 7 kcal
• 3 adet tatlı sarı biber, çekirdekleri çıkarılmış ve ince kıyılmış · 213 kcal
• 1.35 kg mantar, dilimlenmiş · 255 kcal
• 1 su bardağı yeşil enchilada sosu · 72 kcal
• 8 adet mısır tortillası (15 cm), ortadan ikiye bölünmüş · 386 kcal
• 1/4 çay kaşığı tuz
• 1/2 çay kaşığı kuru kekik
• 2 paket dondurulmuş doğranmış ıspanak (her biri 280 gr), çözdürülmüş ve suyu sıkılmış · 284 kcal
• 185 gr az yağlı Monterey Jack veya kaşar peyniri, rendelenmiş · 613 kcal

Method

1. Preheat your oven to 350°F (175°C). Heat the olive oil in a very large non-stick skillet over medium-high heat, then sauté the chopped onion, garlic, and banana peppers until softened.
2. Add the sliced mushrooms and cook for 15 to 20 minutes, stirring occasionally, until all their liquid has evaporated. Stir in the salt and dried oregano, then thoroughly mix in the squeezed-dry spinach.
3. Spread half of the green enchilada sauce at the bottom of a 13x9-inch baking dish. Arrange 8 tortilla halves over the sauce, then spoon half of the mushroom and spinach mixture evenly on top.
4. Sprinkle most of the grated cheese over the vegetables, reserving about 1/4 cup (1 ounce) for the top. Layer with the remaining 8 tortilla halves, the rest of the mushroom mixture, and the remaining enchilada sauce.
5. Top with the reserved cheese, cover the baking dish tightly with aluminum foil, and bake for 30 minutes until the casserole is hot and bubbling in the center.

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