Tuesday, April 12, 2011
spinach mushroom enchiladas
Begin by dicing two jalapenos...remember to wash your hands afterward!
Saute the jalapenos with two cups of sliced mushrooms in a tablespoon of butter. Cook and stir until mushrooms are tender.
Add a teaspoon of cumin and 10 ounces of fresh spinach, stirring until the spinach is wilted.
For the sauce, combine 1 cup of cream (recommended) and 1 tablespoon of cornstarch in a small saucepan and mix well. You could try milk here, but the sauce won't be as thick.
Add 16 ounces of sour cream, 1 teaspoon cumin, 1/2 teaspoon chili powder, 1 teaspoon salt, a dash of red pepper, and cilantro to taste. Cook and stir on medium high heat until mixture comes to a boil; boil for 1 minute, stirring continually. Remove from the heat and add 2 ounces (2 slices) of Monterrey Jack cheese. Stir until melted.
Spray a baking dish with cooking spray and put 1/2 cup of the milk mixture in the bottom.
Prepare 12 corn tortillas (microwave for 1 minute inside a paper towel). Fill tortillas with about 1/3 cup of spinach/mushroom mixture and place seam side down in dish.
Pour the rest of the sour cream sauce over the top of the enchiladas...yum!
Sprinkle 1 cup of mozzarella cheese and garnish with cilantro.
Bake at 350 degrees for 30 minutes, or until the cheese is lightly browned. Let cool for a few minutes before serving.
This recipe makes about 12 enchiladas (6 servings). They go wonderfully with refried beans and Spanish rice. Sometimes I like to make extra sour cream sauce to pour over the top just before serving.
2 jalapenos, diced
2 cups sliced mushrooms
1 T. butter
2 t. cumin, divided
10 oz. fresh spinach
1 cup cream (recommended) or milk
1 T. cornstarch
16 oz. sour cream
1/2 t. chili powder
1 t. salt
dash red pepper
cilantro to taste
2 oz (or 2 slices) Monterrey Jack cheese
12 corn tortillas
1 cup shredded Mozzarella
Saute mushroom slices and jalapenos in butter until tender. Add 1 teaspoon cumin and spinach; stir until wilted.
In a small saucepan, mix cream and cornstarch. Add sour cream, 1 teaspoon cumin, chili powder, salt, red pepper, and cilantro. Cook and stir on medium high heat until mixture comes to a boil; boil for 1 minute, stirring continually. Remove from the heat and add Monterrey Jack cheese; stir until melted.
Prepare corn tortillas by microwaving for 1 minute inside a paper towel. Spray a baking dish and put 1/2 cup of the milk mixture in the bottom. Fill tortillas with spinach/mushroom mixture and place seam side down in dish. Cover enchiladas with the rest of the sauce. Sprinkle with mozzarella cheese and garnish with cilantro. Bake at 350 degrees for 30 minutes. Serves 6.
Nutrition (1 enchilada, made with reduced-fat sour cream): 212 calories, 13g fat, 8g saturated fat, 0g trans fat, 38mg cholesterol, 332mg sodium, 17g carbs, 2g fiber, 1g sugar, 8g protein, 52% vit. A, 14% vit. C, 21% calcium, 7% iron.