Creamy Spinach and Mushroom Rolled Tortillas
Rewritten Article:
Spinach-Mushroom Enchiladas with Homemade Tomatillo Sauce
Step up your vegetarian game with these mouthwatering enchiladas, featuring a scrumptious tomatillo sauce and a hearty spinach-mushroom filling. Here's how to recreate this dish at home.
Makes: 4-6 servings
Difficulty: Easy peasy
Time: 1 hr 45 mins (45 mins active)
Ingredients
For the Tomatillo Sauce- 2 1/2 lbs (1.13 kg) fresh tomatillos, husks removed and rinsed- 2-3 serrano chiles- 1 packed cup (30 g) chopped cilantro- 1 small yellow onion, chopped- Kosher salt- 2 tbsp canola oil- 1 tbsp olive oil- 1/2 yellow onion, finely chopped
For the Spinach-Mushroom Filling- 1 lb (454 g) cremini or button mushrooms, sliced- 1 lb (454 g) baby spinach, roughly chopped- 12-14 stale corn tortillas- 1/4 cup (60 ml) canola oil, plus more as needed- About 3 cups (300 g) shredded Jack cheese
For garnishing- Sour cream- Chopped green onions- Chopped cilantro- Sliced pitted black olives
Instructions
- Tomatillo Sauce: In a large saucepan, add the tomatillos, garlic cloves, and just enough water to cover it all. Bring to a boil over high heat, then reduce the heat to medium and simmer for 10 minutes or until the tomatillos soften and change color. Using a slotted spoon, transfer the tomatillos and garlic to a blender. Reserve 1 cup (240 ml) of the cooking liquid. Add the serranos, cilantro, onion, and 1 tsp salt, and blend until smooth. If needed, thin the sauce with some of the reserved cooking liquid. Warm a large, deep frying pan over medium-high heat. Once hot, add the sauce. Simmer, stirring occasionally, until it thickens and deepens in color, 5 to 10 minutes. Season with salt and set aside.
- Spinach-Mushroom Filling: In a frying pan, warm the 1 tbsp olive oil. Add the 1/2 yellow onion and sauté until browned. Add the mushrooms and cook, stirring, until just tender. Add the spinach and cook until wilted. Drain off any liquid. Add 1/4 cup (60 ml) of the tomatillo sauce and continue to simmer for 5 minutes. Remove from the heat and set aside.
- Preheat the oven to 375°F (190°C). Coat a 9x13 inch (23x33 cm) baking dish with cooking spray. Spread 1 cup (240 ml) of the tomatillo sauce into the bottom of the dish.
- Warm the 1/4 cup canola oil over medium-high heat in a skillet. Dip each tortilla quickly in the oil and drain on paper towels. Blot dry.
- For each enchilada, spoon about 1/3 cup of the spinach-mushroom mixture down the center of the tortilla. Roll the tortilla tightly around the filling, and place it seam-side down in the baking dish. Repeat with the remaining tortillas (these can be prepped up to 1-2 hours ahead).
- Pour the remaining sauce over the enchiladas, smothering them evenly. Sprinkle the jack cheese on top.
- Bake, uncovered, until bubbly and heated through and the cheese is golden brown, 20 to 30 minutes. Let sit for 5 minutes before garnishing and serving.
Enjoy these enchiladas with a dollop of sour cream, chopped green onions, cilantro, or black olives—or all of them! So gather your ingredients, and get ready to eat up some deliciousness. 😋
- The nutritious spinach-mushroom filling, along with the homemade tomatillo sauce, are essential components of the uncategorized Spinach-Mushroom Enchiladas with Homemade Tomatillo Sauce, ready to elevate your cooking repertoire.
- For the scrumptious tomatillo sauce, fresh tomatillos, serrano chiles, cilantro, onions, and oil are required, ensuring a tangy and spicy flavor profile.
- Once the enchiladas are prepared, they can be garnished with sour cream, green onions, cilantro, or black olives, adding an extra layer of taste and presentation.
- To bake these vegetarian enchiladas, preheat the oven to 375°F (190°C), then assemble, sauce, and cheese them, and let them cook until golden brown and bubbly, ready for an enjoyable dinner experience.
