Sorry no 'after' picture. They didn't last long enough for that!
Spinach Mushroom Enchiladas
from TOH Magazine
1 lb baby portobello mushrooms
1 small onion, finely chopped
2 Tbsp butter
3 garlic cloves, minced
1/4 cup white wine or chicken broth
12 oz. chopped fresh spinach
1/2 tsp seasoned salt, divided
3/4 c water
1/4 c lime juice
1 Tbsp chicken bouillon granules
1 Tbsp garlic powder
1 1/2 c (12 oz) sour cream
1/2 c minced fresh cilantro
12 corn tortillas, warmed
1 1/2 c (6 oz) shredded Monterey Jack cheese
crushed red pepper flakes, optional
1. In a large skillet, saute mushrooms and onion in butter until tender. Add garlic; cook 1 minute longer. Set aside half of the mushroom mixture for sauce.
2. Add wine to remaining mushroom mixture; cook and stir for 2 minutes. Add spinach and 1/4 tsp seasoned salt; cook until spinach wilts and liquid evaporates.
3. In a large saucepan, bring the water, lime juice, chicken bouillon, garlic powder and remaining seasoned salt to a boil, stirring to dissolve bouillon. Stir in the sour cream, cilantro and reserved mushroom mixture; heat through.
4. Place 3 Tbsp spinach mixture down the center of each tortilla; roll up and place seam side down in a greased 9x13 baking dish. Spoon sauce over top; sprinkle with cheese. bake, uncovered, at 350ยบ for 14-18 minutes or until heated through. Add pepper flakes, if desired.
Delicious hearty dish for those who don't enjoy eating meat:)
