MUSHROOMS AND SPINACH ENCHILADAS

Mushrooms and Spinach Enchiladas

This is just too good not to share! I cook variety of foods of any kinds. I love cooking this because everybody in the family just loved it. So, I thought of sharing. We love cilantro, so I put plenty on top.

At the restaurants, they usually use corn tortillas for enchiladas but for me it is better using fresh flour tortillas. I get this tortillas at the local grocery store. It is usually hot when I pick it up from the bucket!

You can buy a canned enchilada sauce, spicy or mild. But I usually just make my own. I tried both canned sauce and homemade but honestly, homemade is better than the canned sauce!

INGREDIENTS:

  • 10 fresh flour tortillas
  • 10 oz. fresh baby bella mushrooms, sliced into strips
  • 5 oz baby spinach
  • 3 tbsp salted butter
  • 4 cloves garlic, minced
  • 1 medium sized onion, minced
  • 1/2 cup any sweet red wine
  • 2 tbsp extra virgin olive oil.
  • sea salt and ground black pepper
  • 3 cups shredded mozzarella cheese, divided
  • bunch cilantro for garnish
 

FOR THE SAUCE

  • 2 tbsp olive oil
  • 4 tbsp flour
  • 1 tbsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cumin
  • 1 tbsp chili powder
  • 1/2 tsp sea salt
  • 1 (8 oz) canned tomato sauce
  • 4 cups chicken broth
  • 1/2 cup shredded mozzarella cheese
 

INSTRUCTIONS for THE MUSHROOMS AND SPINACH FILLING

  • Add butter in a heated skillet.
  • Add garlic. Cook for 1 minute.
  • Add onions and cook for another 1 minute.
  • Add mushrooms, sea salt, and ground black pepper. Pour in the sweet red wine, boil for 5 minutes, covered.
  • Add spinach and cook for another 2 minutes. Drizzle with olive oil.
  • Turn off heat.
 

INSTRUCTIONS FOR THE SAUCE:

  • In a heated saucepan, over medium heat, add olive oil
  • Add in flour, garlic powder, onion powder, cumin, chili powder and sea salt. Mix until fragrant and starting to brown.
  • Add tomato sauce and then chicken broth.
  • Add shredded mozzarella cheese.
  • Stir until thickened.
  • Turn off heat.

Meanwhile, if tortillas are stiff, warm them in the microwave for 1 minute covered with wet paper towel to soften them.

MAKING THE ENCHILADAS

  • Coat or drizzle the bottom of a large baking dish with the olive oil first and then enchilada sauce.
  • Take a large spoonful of cooked mushroom and spinach mixture for the filling and place them to one tortilla.
  • Sprinkle with some mozzarella cheese.
  • Roll or fold over filling.
  • Place each enchilada in that coated baking dish with seam side down.
  • Repeat the process and until all tortillas are filled with the mushrooms and spinach mixture and all rolled or folded up.
  • Top with the remaining enchilada sauce and the remaining cheese.
  • Bake for 15-20 minutes in a preheated 350 degree F oven until cheese melts.
  • Garnish with cilantro.
 

COMMENTS