Ingredients
Ingredients
* 12 corn tortillas or flour tortillas
* 1 1/2 cups monterey jack cheese, shredded
* 1 tablespoon butter
* 1 small onion, minced
* 2 garlic cloves, minced
* 1 lb mushroom, chopped
* 1/4 cup white wine
* 12 ounces fresh spinach, washed, drained and coarsely chopped
Sauce
* 1/4 cup lime juice or wine
* 3/4 cup water
* season salt, to taste (reduced to 1 t from 1 T and it was still considered salty please adjust to your taste or leave out a) (optional)
* 1 tablespoon chicken bouillon granule
* 1 tablespoon garlic powder
* 1/2 cup cilantro, chopped, use the amount that suits your taste
* 1 cup sour cream
Directions
1.
1
Filling: Heat butter in a large skillet over medium heat and saute onions, garlic and mushrooms until soft and liquid has evaporated, about 5 to 7 minutes.
2.
2
Remove half of the mushroom mixture and set aside, reserving for the sauce.
3.
3
Add wine and cook for 2 minutes more.
4.
4
Add spinach and cook until spinach is wilted and liquid has evaporated. Taste and add salt or season salt to taste IF NEEDED.
5.
5
Sauce: In a small sauce pan combine water, wine/juice, seasoned salt, chicken bouillon and garlic powder. Stir to dissolve before adding reserved mushroom mixture, sour cream and cilantro. Reduce heat to simmer until sauce just begins to thicken.
6.
6
Preheat oven to 350°F
7.
7
Wrap tortillas in paper towels and heat in microwave for a minute or so just to soften them.
8.
8
Divide filling evenly among the warm tortillas, fill and roll and place them seam side down in a greased 9x13 pan.
9.
9
Pour sauce over enchiladas, top with shredded cheese and bake 10-15 minutes- just until cheese is melted- browned if you like- and the entire dish has heated through.
Description
See Below
Spark Recipes
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter