Spinach Mushroom Enchiladas

Ingredients

  • 1 lb. baby portobello mushrooms, chopped
  • 1 small onion, finely chopped
  • 2 Tbsp. butter (we used salted butter)
  • 3 garlic cloves, minced
  • ¼ cup white wine or chicken broth (we used chicken broth)
  • 12 oz. chopped fresh spinach, coarsely chopped (we used baby spinach)
  • ½ tsp. seasoned salt, divided
  • ¾ cup water
  • ¼ cup lime juice
  • 1 Tbsp. chicken bouillon granules
  • 1 Tbsp. garlic powder
  • 1 ½ cups (12 oz.) sour cream
  • ½ cup minced fresh cilantro
  • 12 corn tortillas (6 in.), warmed (we only ended up using 8*)
  • 1 ½ cups (6 oz.) shredded Monterey Jack cheese (we used pepper jack cheese)
  • Crushed red pepper flakes, optional

Directions

  1. Preheat your oven to 350 degrees. Take a large skillet out and add the butter to it. Once the butter’s melted, add in the mushrooms and onion, stirring them around occasionally until tender. Toss in the garlic, cooking for an additional minute. Take half of the mushroom mixture out and leave off to the side for the sauce.
  2. Pour the broth into the skillet and cook for 2 minutes, stirring constantly. Add in the spinach and ¼ tsp. seasoned salt, continuing to stir just long enough for the spinach to wilt and the liquid to evaporate (we add in some kosher salt to bring out the flavors more).
  3. Take a large saucepan out and add to it the water, lime juice, chicken bouillon, garlic powder and the remaining seasoned salt, stirring to dissolve the bouillon. Turn the heat up high enough for boiling to occur. Once boiling, stir in the sour cream, cilantro and the mushroom mixture you had put off to the side (we actually turned our heat down because we were afraid of the sour cream breaking). Stir until the sauce is heated through.
  4. Get a 13- x 9-inch baking dish out and grease the inside (we used nonstick cooking spray). Take 3 tablespoons of the spinach mixture and place it down the middle of the tortilla. Roll it up and place it seam side down in the greased baking dish. Repeat with remaining tortillas until the filling is all used up. Pour the sauce over the filled tortillas, sprinkling the cheese on afterwards. Stick it in the oven for 14-18 minutes or until it’s heated through. Add pepper flakes on if you’d like.

*We don’t know if we packed our 3 tablespoons of filling more than they did but for some reason we only had enough filling for 8 tortillas.

DSC_1261 copyDSC_1275

As you can see from the first picture, this is a very cheesy dish. It was hard to get a good picture because this was oozing with all the cheese and the creamy sauce. While it may not be the prettiest looking, this is so delicious ! The sauce has a tanginess to it and two enchiladas were enough to have us feeling full. The enchiladas are great on their own but adding the crushed red pepper flakes brings a heat to the dish and makes it that much more scrumptious !

Recipe source unknown.

Take care everybody !

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