Spinach Enchiladas

Servings: 2 | Serving size: 3 enchiladas with sauce

Cooking Time: 60 Minutes

This recipe can easily be multiplied. Once cooked, the filling and tomatillo sauce will keep (separately) for 48 hours, but the enchiladas should be assembled at the last minute..

Ingredients

• 2 tsp. olive oil (divided)
• 1 1/4 large onion (diced)
• 8 ounces crimini mushrooms (diced)
• 1 1/2 tsp. chili powder
• 1 1/2 tsp. smoked paprika
• 1/2 tsp. ground cumin
• 12 ounces fresh spinach
• 6 ounces tomatillos (coarsely chopped)
• 1 ounce goat cheese
• 6 corn tortillas
• 3 ounces reduced fat Monterey jack cheese (grated)
• 4 Tbsp. fresh cilantro leaves

Place one teaspoon of the olive oil in a large skillet over medium high heat.

Add the diced 1 large onion and sauté for about 5 minutes.

Add the mushrooms and cook for about 5 to 7 minutes. Stir frequently.

Add the chili powder, paprika, and cumin.

Cook for about one minute until the spices are well blended.

Add the spinach and cook until it is wilted. Toss frequently.

Remove the spinach and mushroom mixture from the pan and set aside to cool.

While the spinach is cooling, add the remaining 1 teaspoon olive oil and the 1/4 large diced onion.

Cook for about 5 minutes. Stir frequently.

Add the tomatillos and reduce the heat to medium.

Cook for 15 minutes.

Let cool slightly and then place in a blender with the goat cheese.

Puree until smooth.

When ready to serve, preheat the oven to broil.

Reheat the spinach mixture and the tomatillo sauce.

Evenly divide the spinach mixture between the corn tortillas and roll into a cigar shape.

Place three of the tortillas each in an oven proof bowl.

Top with the tomatillo sauce and then the jack cheese.

Place the bowls under the broiler and cook until the cheese melts and browns lightly.

Serve topped with the fresh cilantro.