Mushroom-Spinach Enchiladas

This sauce absolutely stole the show. The filling can be easily changed out with a protein, but the sauce, the SAUCE ought to stay the same. Well maybe a minced Serrano pepper for heat, but other than that, this sauce is a keeper.

This recipe comes from Chaos in the Kitchen, my new favorite food blog! This recipe takes a bit of time and effort, but I was very satisfied with it. Next time I’ll use shredded chicken and avocado. Mmmm, I can’t wait!

This meal for four set me back about $14. Not bad in my book.

Ingredients for 4:

  • 3 tablespoons olive oil
  • 1 tablespoon butter
  • 1 onion, minced
  • 1 Poblano pepper, diced
  • 2 29-ounce cans tomato sauce
  • 6 garlic cloves, minced
  • 1 bunch cilantro, minced
  • 2 teaspoons chili powder
  • 1 teaspoon red pepper flakes
  • 1 teaspoon cayenne
  • 1 teaspoon cumin
  • 1 teaspoon salt, plus more for filling
  • ¼ teaspoon pepper, plus more for filling
  • ¼ teaspoon baking soda
  • 1 cup sliced mushrooms
  • 2 cups fresh baby spinach
  • 1 lime, juiced
  • 10 corn tortillas
  • 2 to 3 cups shredded cheese (I used Monterrey jack, pepper jack, and mild shredded cheese)
  • 1 bunch green onions, diced

In a large pot, heat 2 tablespoons olive oil on medium heat. Sauté half of the onion and all of the poblano pepper for 6 to 8 minutes.

Add tomato sauce, half of the garlic, half of the cilantro, and seasonings. Stir and mix in the baking soda. Simmer for 30 minutes.

In a large pan, heat 1 tablespoon oil  and butter over high heat. Add mushrooms. Brown and then add the remaining onions. Cook until soft and then add spinach . Turn off heat and add lime juice. Season with salt and pepper. Set aside.

Preheat oven to 375 degrees.

Pour 1 cup sauce into a casserole dish. Heat the tortillas by dipping them into the sauce. Fill each tortilla with 2 tablespoon of cheese and 2 tablespoons of the filling. Roll up tortillas and place seam down into the casserole dish.

After all the tortillas are filled, cover with remaining sauce and remaining cheese.

Bake for 15 minutes and top with diced green onions. Allow to cool down for 5 minutes, at least.

Published in: on February 16, 2011 at 7:12 am  Leave a Comment  
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