After living in Texas for five years, we definitely have a love for Mexican food. I can’t remember who gave me this recipe but it is delicious. I try to cook a vegetarian meal at least once or twice a week and this recipe is one of our favorites. When you read the recipe you will notice that you cover the enchiladas with cream and refrigerate. The cream over the corn tortillas softens the tortillas and creates a wonderful sauce. I like to serve these with sliced heirloom tomatoes, salsa and sour cream.
cooking the spinach mushroom mixture as it cooks
Spinach Enchiladas
Ingredients
- 20 ounces fresh spinach
- 1 clove garlic, minced
- 1/3 cup onion, finely chopped
- 1/2 pound mushrooms, minced
- 1 tablespoon butter
- 1/2 cup fresh bread crumbs
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon nutmeg
- 1/4 teaspoon chili powder
- 1 egg, beaten
- 1 cup heavy cream
- 12 corn tortillas
- 3/4-1 cup grated Monterey Jack cheese
Instructions
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In a large skillet, heat one cup of water to boiling.- slowly add the fresh spinach and toss with tongs Keep adding spinach until it is all in the skillet, toss until just cooked, about 1 - 2 minutes. Drain the spinach and squeeze out any excess liquid. Heat the butter in a skillet and add the mushrooms, onion, and garlic. Cook and stir over medium heat until the onion is translucent. In a large bowl combine the bread crumbs, mushroom mixture and seasonings. Stir to combine. Finely chop the drained spinach and add to the mushroom mixture. Stir. Add the egg and 3 tablespoons of the cream. Stir well to combine. Divide the filling among the tortillas. Roll up and place seam side down in a baking dish. Pour the remaining cream over the enchiladas and allow to set covered in the refrigerator 2 - 24 hours. Baste the tortillas several times during this period.
Preheat oven to 350 degrees. Remove enchiladas from the refrigerator and let sit at room temperature 30 minutes prior to baking. Top the enchiladas with the cheese, bake uncovered for 25 - 30 minutes or until hot and bubbly.