Chef's tips
Vary this delicious dish with your favourite vegetables.
Mushroom & Spinach Enchiladas
10
25
4
1/5
Lightly seasoned baby spinach and mushrooms wrapped in a Tortilla, smothered in our Cajun Sauce. Bake in the oven until crispy and the result is simply a wonderful vegetarian supper.
- 2 tsp olive oil
- 450g mushrooms, sliced
- 1 jar Discovery Cajun Season & Sauce
- 200g baby spinach
- 8 Discovery Soft Flour Tortillas
- 142ml double cream
- 50g Cheddar cheese, grated
- Preheat oven to 200°C/400°F/Gas Mark 6.
- Heat oil in a large frying pan.
- Add mushrooms and the Seasoning from cap and cook over high heat for 2 minutes until well browned.
- Add a couple of spoonfuls of Cajun Sauce, bring to the boil and turn off the heat.
- Add the spinach and stir into the sauce until slightly wilted.
- Fill the Flour Tortillas pancake-style, roll up and lay in an ovenproof dish.
- Heat remaining Cajun Sauce with cream and pour over tortillas.
- Sprinke with cheese and cook in preheated oven for 20 minutes or until browned and bubbling.
- Serve immediately.
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