Matt Moore’s Enchiladas

Matt Moore’s Enchiladas

Preheat oven to 425 degrees.

Ingredients:

16 ounces mushrooms, sliced

32 ounces frozen spinach, thawed and drained

30 ounces fat-free, frozen hash-brown potatoes

2 teaspoons cumin

2 tablespoons chili powder

8 ounces canned diced green chilies

18 corn tortillas

3 16-ounce jars fat-free enchilada sauce (Whole Foods’  Religious Experience is excellent)

12 sprigs cilantro, rinsed

Instructions:

Sauté mushrooms and spinach on medium heat in large non-stick skillet for 5 minutes, or until mushrooms are soft. Drain liquid, and remove to large bowl.

Cook potatoes on high heat in sprayed skillet for 10 minutes until lightly browned on both sides. Sprinkle potatoes with cumin and chili powder.

Gently combine potatoes, green chilies, mushrooms, and spinach.

Line the bottom of  non stick 9 X 13 casserole with 6 tortillas. You can use a very thin layer of tomato puree or enchilada sauce if you don’t have a non stick dish.

Place half of the vegetable mixture over tortillas and cover with one jar of sauce.

Repeat the process: tortillas, vegetables, sauce.

Top with the remaining six tortillas and jar of sauce.

Bake uncovered for 30 minutes. Allow to sit for 15 minutes before serving. Garnish with cilantro sprigs

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