This recipe is NOT safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Check for flour or modified food starch in pre-shredded cheese and make sure the tortillas are gluten-free.
"A hexagonal piece of cheese is a lot better than a square piece of cheese." -Hod Lipson
Enchiladas are kind of like pizza: even when they're bad, they're usually still pretty good. This spinach and mushroom version, however, is particularly fantastic. I was prompted to make this recipe because we were at a Mexican restaurant where they were on the menu and they were, frankly, kind of boring. Not a lot of spinach flavor.
The onions and mushrooms bring a lot of umami and sweetness to this spinach filling and the creamy, tart tomatillo sauce blends perfectly with the melted cheese. Everything that is good about enchiladas but really great for you.
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..
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.
Serving size: 3 enchiladas with sauce
|Calories 540||Calories from Fat 207|
|% Daily Value|
|Total Fat 23g||30%|
|Saturated Fat 11g||53%|
|Monounsaturated Fat 8g|
|Trans Fat 0g|
|Total Carbohydrates 62g||23%|
|Dietary Fiber 13g||46%|
|Vitamin A 112%||Vitamin C 71%|
|Calcium 61%||Iron 47%|
|Vitamin K 840mcg||Potassium 2000mg|
|Magnesium 97 mg|