Spinach and Mushroom Enchiladas

[Guest guest]

Hi everyone,

 

This is my first post with a recipe. I live in Zurich, Switzerland and

we long for some really good Mexican food sometimes. The Swiss know

chocolate and cheese but not Mexican. I tried these enchiladas over

the weekend for some friends and can't wait to make them again. I

didn't make the sauce this time but it looks yummy too. This recipe

courtesy Kathleen Daelemans and Food Network.

 

For the Sauce:

 

* 2 (10-ounce) cans tomatoes with chiles

* 1 small onion, chopped

* 1 garlic clove, minced

* 2 teaspoons ground cumin

* 2 tablespoons chopped cilantro leaves

* 1 tablespoon chopped oregano leaves

* Kosher salt

* Freshly ground black pepper

 

For the enchiladas:

 

* 1 large red onion, diced

* 1 garlic clove, minced

* 1/2 pound portobello mushrooms, cleaned and cut into 1/2-inch

pieces

* 1(10-ounce) box frozen chopped spinach, thawed and squeezed to

remove excess water

* 1/2 cup skim milk

* 1 tablespoon cornstarch

* 1 1/2 teaspoons ground cumin

* 1 tablespoon minced chipotle in adobo (optional)

* 1 lime, juiced

* 4 (6-inch) low-fat corn tortillas

* 1/4 cup queso blanco

 

Directions

 

For the sauce:

Combine all of the sauce ingredients in a saucepan. Bring to a simmer

and cook until all of the vegetables are tender, about 15 minutes. If

desired, you can puree with an immersion blender or an immersion

blender for a smooth consistency. Season to taste with salt and

pepper. Thin with water, if necessary. While the sauce is simmering,

make the filling.

 

For the filling:

Heat a 12-inch nonstick saute pan over medium heat. Add the onions and

garlic and cook until the onions are translucent, about 4 minutes. Add

the mushrooms and cook until they have released most of their liquid,

about 6 minutes. Add a few tablespoons of water if the mushrooms get

too dry. Add the spinach and cook until it is heated through. Combine

the milk and the cornstarch to make a slurry. Add the milk mixture and

bring to a simmer. Once the mixture comes to a simmer, the cornstarch

will thicken the liquid. Cook for 1 minute. Add the cumin, chipotle,

and lime juice and mix well. Remove from the heat and season, to

taste, with salt and pepper. Cool slightly.

 

Preheat the oven to 375 degrees F.

 

Wrap the tortillas in a wet paper towel and microwave for 15 seconds

to heat. Ladle 1/2 of the sauce into the bottom of a baking dish.

Place a few tablespoons of the filling on each tortilla and roll into

a cylinder. Place, seam side down in the dish. Repeat with the

remaining tortillas and filling. Top with the remaining sauce and the

cheese. Bake, uncovered, until heated through and bubbly, about 25 to

30 minutes.

[Guest guest]

This sounds like a great recipe and I am interested in trying it.

 

What is queso blanco? I believe that blanco means white. I have a

gluten allergy so I am always interested in ingredients.

 

Kathleen

Eureka CA

 

 

This recipe

courtesy Kathleen Daelemans and Food Network.

 

For the Sauce:

 

* 2 (10-ounce) cans tomatoes with chiles

* 1 small onion, chopped

* 1 garlic clove, minced

* 2 teaspoons ground cumin

* 2 tablespoons chopped cilantro leaves

* 1 tablespoon chopped oregano leaves

* Kosher salt

* Freshly ground black pepper

 

For the enchiladas:

 

* 1 large red onion, diced

* 1 garlic clove, minced

* 1/2 pound portobello mushrooms, cleaned and cut into 1/2-inch

pieces

* 1(10-ounce) box frozen chopped spinach, thawed and squeezed to

remove excess water

* 1/2 cup skim milk

* 1 tablespoon cornstarch

* 1 1/2 teaspoons ground cumin

* 1 tablespoon minced chipotle in adobo (optional)

* 1 lime, juiced

* 4 (6-inch) low-fat corn tortillas

* 1/4 cup queso blanco

 

For the sauce:

Combine all of the sauce ingredients in a saucepan. Bring to a simmer

and cook until all of the vegetables are tender, about 15 minutes. If

desired, you can puree with an immersion blender or an immersion

blender for a smooth consistency. Season to taste with salt and

pepper. Thin with water, if necessary. While the sauce is simmering,

make the filling.

 

For the filling:

Heat a 12-inch nonstick saute pan over medium heat. Add the onions and

garlic and cook until the onions are translucent, about 4 minutes. Add

the mushrooms and cook until they have released most of their liquid,

about 6 minutes. Add a few tablespoons of water if the mushrooms get

too dry. Add the spinach and cook until it is heated through. Combine

the milk and the cornstarch to make a slurry. Add the milk mixture and

bring to a simmer. Once the mixture comes to a simmer, the cornstarch

will thicken the liquid. Cook for 1 minute. Add the cumin, chipotle,

and lime juice and mix well. Remove from the heat and season, to

taste, with salt and pepper. Cool slightly.

 

 

Wrap the tortillas in a wet paper towel and microwave for 15 seconds

to heat. Ladle 1/2 of the sauce into the bottom of a baking dish.

Place a few tablespoons of the filling on each tortilla and roll into

a cylinder. Place, seam side down in the dish. Repeat with the

remaining tortillas and filling. Top with the remaining sauce and the

cheese. Bake, uncovered, until heated through and bubbly, about 25 to

30 minutes @ 375 degrees F.