I was perusing one of my favorite cookbooks (Deborah Madison’s Vegetarian Cooking for Everyone) for menu ideas, and I happened on a recipe for mushroom enchiladas. Given the hubby’s newfound receptivity to mushroom-centric cuisine, and our lack of CSA veggies at the time, I decided to pencil it in.
Our first CSA delivery came last Friday, and the box contained a beautiful bunch of spinach, along with a couple of other types of greens (which I am currently holding in reserve for other projects). So, I thought, why not spinach and mushroom enchiladas?
I didn’t even end up glancing at the original recipe I had chosen, so this recipe is truly winging it. I also used *gasp* packaged enchilada sauce. Normally I would pull some of my own hatch green chile sauce out of the freezer, but that wasn’t an option this time. So, Frontera it was, and I was actually really impressed.
The hubby couldn’t believe it wasn’t freshly made sauce. I’d highly recommend it if you’re pressed for time.
Spinach and Mushroom Enchiladas
1 onion, chopped
2 cloves garlic, minced
10 oz brown mushrooms, roughly chopped
1 bunch spinach, stemmed and roughly chopped.
2 Tbs olive oil
6 corn tortillas
canola oil for frying
1 cup grated Monterrey Jack cheese, shredded
enchilada sauce of your choice
Preheat the oven to 350. Saute the onion and garlic in the olive oil until they begin to soften. Add the mushrooms and stir until they begin to release their juices. Add the spinach and stir until wilted. Remove from heat and cool, and then drain and press out any extra moisture.* Stir in 1/4 cup of the cheese.
Fill the bottom of a small skillet with a generous amount of canola oil (1/4-1/2 inch deep) and heat over medium-high heat. Once the oil is hot and shimmering, carefully add the first tortilla with tongs. Fry briefly, just to soften, and then remove to a plate covered with paper towels to drain. When cool enough to handle (but still warm), fill the center of the tortilla with the mushroom and spinach mixture, roll, and place in a lightly oiled enchilada pan. Repeat with the other tortillas.
Pour the sauce over the enchiladas and sprinkle with the remaining cheese. Bake for 25-30 minutes, or until hot and bubbly. Serve with sour cream.
* No need to go crazy here. You just want to make sure the mixture doesn’t make the tortillas soggy. I drained mine over the sink and used a couple of paper towels to blot a bit.