Spinach and Mushroom Enchiladas with a Creamy Tomatillo SaucePosted: August 22, 2013
I had mushrooms, jalapenos, tomatillos, and Mexican crema in the fridge that needed to be used and this is the dish I came up with to utilize all of those ingredients. I started by making my favorite tomatillo hot sauce and adding Mexican crema to make the enchilada sauce. The crema added enough richness that the enchiladas didn’t even need cheese. You can find Mexican crema in the refrigerated section of some grocery stores. You can substitute heavy cream if you can’t find crema but it won’t quite be the same. Here’s a picture of the Mexican crema I used:
I was happy with the way the Creamy Tomatillo Sauce turned out. Seriously, you could put that stuff on anything and it would be good. The spinach and mushroom filling wasn’t bad itself. There was just enough to fill 8 tortillas. If you are a spinach lover, I think you could get away with adding an additional package of frozen chopped spinach.
Spinach and Mushroom Enchiladas with a Creamy Tomatillo Sauce
2 tablespoons vegetable oil
1 medium onion, halved and thinly sliced
8 ounces mushrooms, rinsed, stems trimmed, and chopped
1 jalapenos, seeds removed, minced
1 package (9 – 10 ounces) frozen chopped spinach, thawed and drained (squeeze as much liquid as possible)
1 teaspoon ground cumin
salt and pepper, to taste
8 corn tortillas
1 batch of Creamy Tomatillo Sauce (recipe below), warmed
Preheat the oven to 350 degrees F.
In a large skillet, heat the oil over medium-high heat. Add the onions and cook until they start to soften. Add the mushrooms and jalapenos cook about 5 minutes more. If the mushrooms release their liquid, just cook until most of liquid is gone. Add the chopped spinach and ground cumin and cook until the spinach is heated through. Season the enchilada filling with salt and pepper and keep warm.
Wet several paper towels and wring them out. Wrap the corn tortillas in the damp paper towels and microwave for 45 seconds or until warm and pliable.
Spread 1/2 cup of the Creamy Tomatillo Sauce in the bottom of the baking dish.
Divide the spinach and mushroom filling evenly between the 8 corn tortillas and roll up (not too tight) to enclose the filling. Place the enchiladas seam side down in the baking dish. Top the enchiladas with the remaining Creamy Tomatillo Sauce. Cover the baking dish with foil and bake the enchiladas in the 350 degree oven for 20 to 30 minutes or until hot and bubbly.
Creamy Tomatillo Sauce
4 fresh jalapenos, stems removed (you can remove the seeds if you wish)
1 pound green tomatillos, husks removed and washed
1 medium onion, chopped
1 vegetable bouillon cube
1/2 cup water
2 T. olive oil
1 T. vinegar
2 cloves garlic, chopped
1/4 cup cilantro, chopped
1/2 cup Mexican crema
In a medium saucepan, add the jalapenos, tomatillos, onion, vegetable bouillon cube, water, olive oil, vinegar, and garlic.
Gently simmer for 30 minutes, turn off heat, and then let cool a bit. Add the cilantro and then blend with a stick blender (or blend in a food processor or blender). Stir in the Mexican crema and keep sauce warm over low heat.