Spinach & Mushroom Enchiladas Recipe
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Category: |
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Ingredients: |
Ingredients: 2 tbsp olive oil
1 large onion, minced, divided
1 poblano pepper, diced
2 (29 oz) cans tomato sauce
5-6 cloves garlic, minced, divided
1 bunch cilantro, minced, divided
2 tsp chili powder
1 tsp red pepper flakes
1 tsp cayenne
1 tsp cumin
1 tsp salt
1/s tsp oregano
1/4 tsp black pepper
1 pinch baking soda
1 tbsp olive oil
1 tbsp butter
8 oz mushrooms, sliced
8 oz fresh baby spinach
juice of 1/2 lime
salt and pepper
8-10 fresh yellow corn tortillas
8 oz pepper jack cheese, shredded
8 oz sharp cheddar and pepper jack, shredded, mixed
1 bunch green onions, greens only, sliced
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Directions: |
Directions:In a stock pot heat oil over medium heat. Saute 1/2 onion and pepper until soft.
Add tomato sauce, 1/2 of garlic, 1/2 of cilantro, chili powder, red pepper, cayenne, cumin, salt, oregano and black pepper. Add a pinch of baking soda, stir and simmer sauce 30 minutes.
In a large skillet, heat 1 tbsp each oil and butter over high heat.
Add mushrooms, a few at a time, adding more as each batch begins to brown. Once all mushrooms are browning, add the rest of onions and garlic.
When onions are softened add spinach all at once, stirring often. Once spinach begins to wilt, turn off heat. Add lime juice, taste, season with salt and pepper to taste.
Preheat oven to 375°F. Ladle red sauce over the bottom of a casserole dish.
Heat corn tortillas int he microwave or by dipping each tortilla in sauce then filling.
Fill tortillas with a bit of pepper jack cheese and spinach and mushroom mixture.
Close tortillas and place seam side down in baking dish.
Top tortillas with any remaining spinach mixture or cheese.
Cover with red sauce. Top with cheddar and pepper jack mix.
Bake 10-15 minutes or until cheese is melted. Top with diced green onions. |
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