Spinach Mushroom Enchiladas
Lime, cilantro and Monterey Jack cheese lend Mexican flavors to this veggie-filled version of a real crowd-pleaser.
Prep time:
Cook time:
Serving size: 6
Calories per serving: 257
Ingredients:
Cook time:
Serving size: 6
Calories per serving: 257
1 pound baby portobello mushrooms, quartered and sliced
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 sour cream
1/2 cup minced fresh cilantro
12 corn tortillas (6 inches), warmed
1 1/2 cups 1shredded Monterey Jack cheese
Crushed red pepper flakes, optional
Directions:
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.
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.
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.
Place a scant 3 tablespoons spinach mixture down the center of each tortilla; roll up and place seam side down in a greased 13x9-in. baking dish. Spoon sauce over top; sprinkle with cheese. Bake, uncovered, at 350° until heated through, 14-18 minutes. If desired, sprinkle with pepper flakes.
Source: tasteofhome.com
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.
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.
Place a scant 3 tablespoons spinach mixture down the center of each tortilla; roll up and place seam side down in a greased 13x9-in. baking dish. Spoon sauce over top; sprinkle with cheese. Bake, uncovered, at 350° until heated through, 14-18 minutes. If desired, sprinkle with pepper flakes.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
