Paradise Cafe Spinach Enchiladas

Name: Paradise Cafe Spinach Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 12 enchiladas, 4 serving(s)
Ingredients: 453.59 g fresh spinach, chopped; 29.58 ml olive oil; 157.80 ml onion, finely diced; 157.80 ml fresh mushrooms, sliced; 4.92 ml minced fresh garlic; 2.46 ml dried oregano; salt and pepper; hot sauce, such as Tabasco, a dash (or to taste); 44.37 ml margarine (I would probably use butter); 44.37 ml flour; 473.18 ml milk; 453.59 g sour cream; 113.39 g can chopped green chilies; 56.69 g jar diced pimientos, rinsed; 2.46 ml salt; 2.46 ml hot sauce, such as Tabasco (or to taste); 236.59 ml grated swiss cheese; 12 six-inch blue corn tortillas; 295.73 ml additional grated swiss cheese; chopped tomato; chopped black olives; salsa

Submitted by CAFrogley

"This is recipe from a much beloved restaurant in Lawrence, Kansas -- the Paradise Cafe -- now unfortunately closed. I found the recipe in the paper and am posting it here for safe keeping. These make a great and filling breakfast or brunch. (I haven't made yet, so prep times are estimated). As I recall, the Paradise served these with sides of brown rice and black beans. P.S. If anyone has the Paradise's recipes for the Breakfast Enchiladas or the Douglas County Pie, I would love to see them posted here!"

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Ready In:: 45mins
Ingredients:: 22
Yields:: 12 enchiladas
Serves:: 4

ingredients

Filling
453.59 g fresh spinach, chopped
29.58 ml olive oil
157.80 ml onion, finely diced
157.80 ml fresh mushrooms, sliced
4.92 ml minced fresh garlic
2.46 ml dried oregano
salt and pepper
hot sauce, such as Tabasco, a dash (or to taste)
Cheese Sauce
44.37 ml margarine (I would probably use butter)
44.37 ml flour
473.18 ml milk
453.59 g sour cream
113.39 g can chopped green chilies
56.69 g jar diced pimientos, rinsed
2.46 ml salt
2.46 ml hot sauce, such as Tabasco (or to taste)
236.59 ml grated swiss cheese
Tortillas and Garnish
12 six-inch blue corn tortillas
295.73 ml additional grated swiss cheese
chopped tomato
chopped black olives
salsa

directions

Preheart oven to 375 degrees.
Make filling: Saute onions in olive oil until translucent. Add mushrooms, garlic and oregano. Continue to cook until mushrooms are soft. Add spinach and saute until wilted. Add salt, pepper and Tabasco to taste.
Make cheese sauce: Melt margarine (or butter) in saucepan. Whisk in flour and cook over medium-low heat for 2 -3 minutes.Whisk in milk a little at a time, and cook over medium heat, stirring frequently until sauce is thickened (do not add other ingredients until sauce is thickened). Add sour cream, chilies, pimientos, salt and Tabasco. Heat through but do not boil or the sauce will break apart. Add the 1 cup of Swiss cheese a little at a time, stirring constantly.Remove from heat as soon as the cheese has completely melted.
Heat heavy skillet or griddle until hot. Quickly heat corn tortillas on skillet.
Spoon some of the spinach filling down the center of each tortilla.Add some some of the additional Swiss cheese and 1 to 2 tablespoons of cheese sauce.
Roll tortilla around filling and place, flap side down, in a shallow casserole. Cover and warm in 375 degree oven until enchiladas are heated through and cheese is melted.
Just before serving, pour remaining cheese sauce over tortillas. Garnish with chopped tomatoes and black olives, and serve with fresh salsa.