SPINACH AND MUSHROOM ENCHILADAS WITH CILANTRO CREAM SAUCE Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 1⁄2 cups Monterey Jack cheese, shredded
1 tablespoon butter
1 small onion, minced
2 garlic cloves, minced
1lb mushroom, chopped
1⁄4 cup white wine
12 ounces fresh spinach, washed, drained, and coarsely chopped
For Sauce:
1⁄4 cup lime juice/wine (I used veggie/chicken broth instead)
3⁄4 cup broth
˝ teaspoon cumin
1 teaspoon marjoram
1 tablespoon garlic powder
1⁄2 cup cilantro, chopped, use the amount that suits your taste
1 cup sour cream or yogurt
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Directions: |
Directions:For Filling:
Heat butter in a large skillet over medium heat and sauté onions, garlic, and mushrooms until soft and liquid has evaporated, about 5 to 7 minutes. Remove half of the mushroom mixture and set aside, reserving for the sauce. Add wine and cook for 2 minutes more. Add spinach and cook until spinach is wilted and liquid has evaporated. Taste and add salt or seasoned salt to taste if needed.
For Sauce:
In a small sauce pan combine water, wine/juice, seasoned salt, chicken bouillon, and garlic powder. Stir to dissolve before adding reserved mushroom mixture, sour cream/yogurt and cilantro. Reduce heat to simmer until sauce just begins to thicken.
Preheat the oven to 350°F. Grease a 9 x 9 pan. Pour a little sauce on the bottom. Layer corn tortillas, filling, sauce, and then choose. Repeat. Add a final layer of corn tortillas. Cover with remaining sauce and then cheese. Bake for 10-15 minutes or until the cheese is melted and the entire dish has heated through. |
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