Spinach Veggie Mushroom Enchiladas in Sour Cream Sauce

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READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cook the spinach in 2 cups of water with the soup mix for 20 minutes.
  • Drain spinach and let cool.
  • Saute mushrooms, scallions and garlic in the olive oil over a medium heat in a large skillet.
  • Using paper towels, squeeze all the moisture from the spinach.
  • Heat the oven broiler.
  • Blend together the spinach, mushrooms, garlic, scallions, cream cheese, cojita or feta, salt, pepper, Tabasco, and 1/2 cup of the Mexican cheese blend in the skillet and heat it on low.
  • Pour the salsa on the bottom of a 9x12 rectangular glass or aluminum pan and spread it around.
  • Using another skillet, heat the tortillas until soft, then spread 1/3 cup of the spinach mixture in the center of a warm tortilla, roll it up, and place it seam side down in the pan.
  • Repeat process until all the tortillas are rolled.
  • Mix the milk with the sour cream and chiles and spread it over the enchiladas.
  • Top the enchiladas with the rest of the cheese, and sprinkle on some chile powder.
  • Place pan under the broiler, leaving the oven door open.
  • When the cheese is melted, remove the pan.
  • Serve on plates immediately.
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