Spinach and Mushroom Enchiladas With Cilantro Cream Sauce

Mama's Kitchen (Hope)'s Note:

I LOVE these spinach enchiladas. They are just like the ones served at one of my fave restaurants! 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 reviews regarding the saltiness and amount of sauce. I have not had that problem, but do not want anyone to have a bad result. Please do try this and enjoy it.)

• Total Time: 35 mins
• Prep Time: 15 mins
• Cook Time: 20 mins

Ingredients:

Servings: 6

• 12 corn tortillas or 12 flour tortillas
• 1 1/2 cups monterey jack cheese, shredded
• 1 tablespoon butter
• 1 small onion, minced
• 2 garlic cloves, minced
• 1 lb mushroom, chopped
• 1/4 cup white wine
• 12 ounces fresh spinach, washed, drained and coarsely chopped

Sauce

• 1/4 cup lime juice or 1/4 cup wine
• 3/4 cup water
• season salt, to taste (reduced to 1 t from 1 T and it was still considered salty please adjust to your taste or leave out a) (optional)
• 1 tablespoon chicken bouillon granule
• 1 tablespoon garlic powder
• 1/2 cup cilantro, chopped, use the amount that suits your taste
• 1 cup sour cream

Directions:

1. 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.
2. Remove half of the mushroom mixture and set aside, reserving for the sauce.
3. Add wine and cook for 2 minutes more.
4. Add spinach and cook until spinach is wilted and liquid has evaporated. Taste and add salt or season salt to taste IF NEEDED.
5. Sauce: In a small sauce pan combine water, wine/juice, seasoned salt, chicken bouillon 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.
6. Preheat oven to 350°F
7. Wrap tortillas in paper towels and heat in microwave for a minute or so just to soften them.
8. Divide filling evenly among the warm tortillas, fill and roll and place them seam side down in a greased 9x13 pan.
9. 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.

Reviews

[Tamaretta]

Loved this recipe! Definitely restaurant quality. I used frozen spinach and squeezed it dry. Had a little leftover cilantro cream sauce, so I stirred it into canned black beans and even my bean-hating husband gobbled those up (and they were even better the next day with brown rice stirred in). I love having a meatless entree that my family will actually eat. Thanks for posting!

[cyngamgam]

Absolutely delicious!!!! These are my favorite homemade enchiladas. I added cheese inside the enchiladas and the second time I made them I added some leftover rotisserie chicken. Will definitely use the chicken again. For the sauce I used the wine and 3/4 C chicken broth instead of bullion and water. I added a little cheese to the sauce as well. Only used a couple of dashes of the Lawry's Season Salt and added the cilantro at the end of the sauce so it wouldn't lose its flavor. I also added a little extra sour cream. This is one of my family's favorites!

[Hippie Girl]

These were so good! The only things I changed in the recipe was replacing the wine with vegetable broth. For the sauce I left out the lime juice, but did add 6 jalapeno slices that I chopped and added... they gave the right amount of light spicy taste. I also ran the sauce through the blender so it was not so lumpy. Next time I want more sauce. I would have liked to have at least 1 cup more next time.