Spinach Mushroom Enchiladas |
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Prep Time: 35 Minutes Cook Time: 15 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Lime, cilantro and Jack cheese lend Mexican flavors to this veggie-filled version of a real crowd-pleaser. Ingredients:
1 pound baby portobello mushrooms, chopped |
1 small onion, finely chopped |
2 tablespoons butter |
3 garlic cloves, minced |
1/4 cup white wine or chicken broth |
12 ounces chopped fresh spinach, coarsely chopped |
1/2 teaspoon seasoned salt, divided |
3/4 cup water |
1/4 cup lime juice |
1 tablespoon chicken bouillon granules |
1 tablespoon garlic powder |
1-1/2 cups (12 ounces) sour cream |
1/2 cup minced fresh cilantro |
12 corn tortillas (6 inches), warmed |
1-1/2 cups (6 ounces) shredded monterey jack cheese |
crushed red pepper flakes, optional |
Directions:
1. In a large skillet, saute mushrooms and onion in butter until tender; add garlic, cook 1 minute longer. Set aside half of the mushroom mixture for sauce.
2. Add wine to remaining vegetables; cook and stir for 2 minutes. Add spinach and 1/4 teaspoon seasoned salt; cook until spinach is wilted and liquid is evaporated.
3. In a large saucepan, bring the water, lime juice, chicken bouillon, garlic powder and remaining seasoned salt to a boil, stirring to dissolve bouillon. Stir in the sour cream, cilantro and reserved mushroom mixture; heat through.
4. Place a scant 3 tablespoons spinach mixture down the center of each tortilla; roll up and place seam side down in a greased 13-in. x 9-in. baking dish. Spoon sauce over top; sprinkle with cheese. Bake, uncovered, at 350° for 14-18 minutes or until heated through. Sprinkle with pepper flakes if desired. Yield: 6 servings.
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