Dave's Zesty Spinach and Mushroom Enchiladas |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Not too spicy and FULL of flavor. A collaborative recipe between two lovers. ;-) Ingredients:
1 tablespoon butter |
1 cup green onion, chopped |
3 garlic cloves, minced |
2 frozen chopped spinach, thawed, drained and squeezed dry |
2 cups sliced mushrooms |
1/4 teaspoon ground coriander |
1/4 teaspoon ground cumin |
1/2 teaspoon chili powder |
salt and pepper, to taste |
1 cup ricotta cheese |
1/2 sour cream |
2 cups monterey jack cheese, shredded |
20 corn tortillas |
1 (19 ounce) can enchilada sauce (we spike this with a little coriander, cumin, and chili powder, too) |
0.5 (16 ounce) jar salsa |
Directions:
1. Preheat oven to 375 degrees.
2. Melt butter in a saucepan over medium heat. Add the garlic and green onion and saute for a few minutes until fragrant but not brown. Stir in the spinach, mushrooms, and spices and saute about five more minutes.
3. Remove saucepan from heat and stir in the ricotta cheese, sour cream, and half the Monterrey Jack cheese.
4. In a skillet over medium heat, warm tortillas one at a time until flexible, about 15 seconds. Spoon about 1/4 cup of the spinach mixture onto the center of each tortilla. Roll up and place seam-side-down in a 9x13 baking dish that's been sprayed with a little cooking spray.
5. Pour enchilada sauce over the top, garnish each roll with salsa, and sprinkle with the other half of the Monterrey Jack cheese.
6. Bake, uncovered, for 15 to 20 minutes until sauce is bubbling and cheese is slightly browned around the edges.
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