SPINACH AND MUSHROOM ENCHILADAS

It has been a long time since I have done a proper Foodie Friday but since Monica asked me for the recipe for these incredibly delicious enchiladas I made on Wednesday to celebrate the Top Chef finale. I thoughttoday was a perfect time for a foodie resurrection. Some of you may be saying, “Wait, she has written about enchiladas before.” and you would be correct. These are not the same enchiladas though so it is ok. However, you could use the enchilada sauce recipe from the above post and be totally awesome. The reason these babies are so great is the food processor that Tony’s mom got me for my birthday. Coating the cheese in the spinach makes for the creamiest delicious fluffy filling around.

-1lb or so of fresh spinach
-1/2 small jalapeño pepper
-2 cloves garlic pressed
-½ tbsp butter
-½ white onion
-2 limes
-2tbsp cilantro
-12 small tortillas (flour or corn)
-10oz Chihuahua cheese
-1lb mushrooms sliced thickly
-2 cans enchilada sauce (I think they are about 5oz each I used red but green would also be quite tasty (or you can make some))

-Preheat oven to 450

-Place the spinach, half of the jalapeño, 1 clove garlic, half the onion, juice from one lime, and half the cilantro in a food processor. Blend until it is the consistency of pesto, it shouldn’t take long.

-Grate 7oz of cheese into a large bowl and then toss with all but about 1/4cup of the spinach mixture so the cheese is nicely coated.

-Melt butter in a large sauté pan, when hot add the rest of the onion. I sliced it into long strips and that worked very well, let cook briefly and then add the second clove of garlic, let it cook for about a minute and then add the mushrooms and the other half of the jalapeño diced let cook until mushrooms are nice and tender. Douse the entire mixture with juice of ½ lime

-Heat tortillas until soft about 40 sec in the microwave

-Coat a deep baking pan with one can of enchilada sauce

-Place about 1/8 cup of the spinach and cheese mixture on each tortilla then spoon about a tbsp of the mushroom mixture on top spreading evenly.

-Roll the tortillas and place them in the pan

-Cover with the other can of enchilada sauce and the remaining cheese

-Bake about 20 minutes

-Serve with about a tbsp of the spinach mixture drizzled over the enchilada or on the side of the plate, garnish with a small lime wedge from the ½ lime you have left over and the remaining cilantro can be sprinkled playfully over the enchiladas.

Enjoy

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2. The times we had/ Oh when wind would blow with rain and snow/ Were not all bad

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