Creamy Mushroom and Spinach EnchiladasPosted: August 23, 2014
I picked up 8 ounce packages of baby bella mushrooms at Aldi this week for 99 cents each. Such a good deal. I’m becoming a big fan of Aldi, which is owned by the same company that owns Trader Joe’s. Aldi doesn’t have much in way of variety, but they have good prices, especially on produce. I got organic bananas for 69 cents a pound and a seedless watermelon for $2.99 this week. Just don’t get too attached to any one product at Aldi. The products are constantly changing.
We will be eating a lot of mushroom dishes this week. This is a variation of my Spinach and Mushroom Enchiladas with a Creamy Tomatillo Sauce recipe. In this version, the sauce is different. I incorporated some of the mushrooms into the creamy enchilada sauce. It’s delicious.
Creamy Mushroom and Spinach Enchiladas
3 tablespoons butter
1 large onion, chopped
8 ounces baby bella mushrooms (or mushrooms of your choice)
3 cloves garlic, minced
2 packages (9 – 10 ounces) frozen chopped spinach, thawed and drained (squeeze as much liquid as possible)
salt and pepper, to taste
4 ounces pepper jack cheese, grated (or Monterrey Jack)
1 cup water
1 vegetable bouillon cube (I use Knorr brand)
2 tablespoons corn starch
1 teaspoon garlic powder
1/4 cup sour cream
1/4 cup fresh cilantro, chopped
8 corn tortillas
Preheat the oven to 350° F.
In a large skillet, melt the butter over medium-high heat. Saute the onions and mushrooms in the butter until tender. Add the garlic and cook 1 minute longer. Remove half of the mushroom mixture to a bowl and set aside.
Add the spinach to the mushroom mixture and cook until all the liquid in the skillet is gone. Season to taste with salt and pepper. Stir in the pepper jack cheese and turn the heat down to low. Keep the mushroom mixture warm while you prepare the enchilada sauce.
In a saucepan, bring the water and vegetarian bouillon cube to a boil. Whisk the corn starch and garlic powder into the sour cream and then whisk into the boiling liquid. Whisk until thickened. Remove from heat and stir in the reserved mushroom mixture and the cilantro.
Spray a baking dish with cooking spray.
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.
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 creamy mushroom sauce. Bake the enchiladas in the 350 degree oven for 20 minutes or until hot and bubbly.