Mushroom Spinach Enchiladas |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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A yummy recipe I got from my recipe club. Easy to make and satisfying. You can adjust the spices to fit your desired preference for heat. Ingredients:
1 lb ground pork (**see substitution note) |
garlic, minced to taste |
1/4 cup chopped onion |
chili powder |
creole seasoning |
8 ounces sliced mushrooms |
6 ounces spinach, stems removed and torn |
2 tablespoons light cream cheese |
16 ounces green tomatillo sauce (you can substitute regular tomato sauce) |
4 large flour tortillas |
1/3 cup shredded cheese |
1/4 cup sour cream |
cilantro, for garnish |
Directions:
1. Cook pork in large skillet over medium heat. (**I sometimes will substitute cooked shredded pork roast. If so, I add the shredded pork just long enough to heat through after I saute the vegetables but before adding the spinach.).
2. Add garlic, chili powder, creole seasoning, mushrooms and onion. Saute 5 minutes.
3. Add spinach and cook for 1 minute or until spinach wilts.
4. Add cream cheese, cook 2 minutes or until cheese melts.
5. Heat sauce in microwave.
6. Soften tortillas in microwave.
7. Stir 1/4 of the sauce into the meat mixture.
8. Spoon mixture into the center of each tortilla, fold and arrange in 13x9 pan.
9. Top with remaining sauce and sprinkle with cheese.
10. Bake at 375 until cheese melts, about 15-20 minutes, depending on your oven.
11. Serve topped with sour cream and cilantro.
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