Spinach Mushroom Enchiladas
TOTAL TIME: Prep: 35 min. Bake: 15 min.
YIELD: 6 servings.
Lime, cilantro and Monterey Jack cheese lend Mexican flavors to this veggie-filled version of a real crowd-pleaser. —Evangeline Bradford, Erlanger, Kentucky
Ingredients
-
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 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 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.
Nutrition Facts
2 enchiladas: 427 calories, 24g fat (15g saturated fat), 75mg cholesterol, 879mg sodium, 36g carbohydrate (5g sugars, 5g fiber), 16g protein.
© 2024 RDA Enthusiast Brands, LLC