I LOVE these spinach enchiladas. They are just like the ones served at one of my fave TexMex haunts! If you like spinach, you will love these. If you don't like spinach- you will probably find that this recipe changes your mind. <Altered recipe after a review that their wasn't enough sauce and it was dry. I have not had that problem, but didnt want anyone to have a bad result. Please do try this and enjoy it.>
- add 2 garlic cloves
- add 1 cup sour cream
- add 1 1/2 cups monterey jack cheese
- add 1 small onion
- add 1 lb mushrooms
- add 1/4 cup lime juice or wine
- add 1 tablespoon chicken bouillon granules
- add 12 corn tortillas or flour tortillas
- add 1 tablespoon season salt
- add 12 ounces fresh spinach
- add 1/4 cup white wine
- add 1/2 cup cilantro
- add 1 tablespoon butter
- add 3/4 cup water
- add 1 tablespoon garlic powder
- Filling: Heat butter in a large skillet over medium heat and saute onions, garlic and mushrooms until soft and liquid has evaporated, about 5 to 7 minutes.
- Remove half of the mushroom mixture and set aside, reserving for the sauce.
- Add wine and cook for 2 minutes more.
- Add spinach and cook until spinach is wilted and liquid has evaporated. Taste and add salt or season salt to taste.
- Sauce: In a small sauce pan combine water, wine/juice, seasoned salt, chicken bouillion and garlic powder. Stir to dissolve before adding reserved mushroom mixture, sour cream and cilantro. Reduce heat to simmer until sauce just begins to thicken.
- Preheat oven to 350 degrees. Wrap tortillas in paper towels and heat in microwave for a minute or so just to soften them.
- Divide filling evenly among the warm tortillas, fill and roll and place themseam side down in a greased 9x13 pan.
- Pour sauce over enchiladas, top with shredded cheese and bake 10-15 minutes- just until cheese is melted- browned if you like- and the entire dish has heated through.