Monday, April 29, 2013

Mushroom and Spinach Enchiladas

Mushrooms were on sale at our local bodega this week. I was curious if I could make mushroom spinach enchiladas. Of course, I didn't want to use cheese for richness and wanted to keep it meat free. This is what I came up with.

8 ounces of button mushrooms, cleaned and quartered
1 bunch of spinach, washed and dried
1/3 yellow onion, thinly sliced
1 can of green enchilada sauce (I'd usually use homemade but was out of it)
2 tbs. sour cream
Tortilla shells

Saute onions until soft. Add mushrooms and cook down, add spinach until wilted.
Add 2/3 of the can of enchilada sauce and heat through.
Turn off heat, add sour cream.
Stir until smooth.
Warm the tortilla's so they are pliable. I microwaved mine for 30 seconds. Put a few tablespoons of the mushroom filling in each shell and roll them.  
Place them on a sheet pan that has been sprayed with cooking oil.
 Bake in the oven for 10 minutes at 400 degrees. Flip them over and bake for 10 more minutes or until crispy. 
Serve them with reserved enchilada sauce (warmed) and whatever other topping you desire.  
These were delicious. I served them with sweet potatoes that I had peeled, cubed and seasoned with garlic powder, salt and pepper and chili powder. I roasted them until tender, about 40 minutes.

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