Ingredients
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12
-
1 1/2
-
1
-
1
-
2
-
1
-
1/4
-
12
-
-
1/4
-
-
-
-
-
Directions
Spinach and Mushroom Enchiladas With Cilantro Cream Sauce, I LOVE these spinach enchiladas. They are just like the ones served at one of my fave restaurants! If you like spinach, you will love these. If you don’t like spinach- you will probably find that this recipe changes your mind. Altered recipe after reviews regarding the saltiness and amount of sauce. I have not had that problem, but do not want anyone to have a bad result. Please do try this and enjoy it., I have been trying to find a recipe that tastes like the spinach and mushroom enchiladas at On the Border, and with a little tweaking, this recipe was the answer to my search! The restaurant enchiladas have a creamy filling, so I added a little bit of heavy cream to the filling. I would have given the recipe 5 stars if it had included this step. I decided to try flour tortillas since I’ve had problems with corn tortillas falling apart during the roll-up step, and the flour worked perfectly and I think even fit better with the sauce. For the reviewer that complained about it being too dry, I’m not sure why that happened. I was afraid that the sauce was going to be too thin, so I added a teaspoon of corn starch which did the trick. I agree to a certain extent that there probably wasn’t enough filling, but I think the sauce and the cheese made up for the little bit of filling that went into each tortilla. I added a half teaspoon of salt to the filling and that was plenty for my taste. The seasoning used did not contain salt but definitely helped to add more flavor to the sauce. used Better Than Bouillon Vegetarian No chicken base because my wife if a vegetarian. Their bouillon adds a lot of flavor no matter which kind you use., These were the worst enchiladas I have ever eaten. I spent almost $25 to make these and they are being thrown in the garbage. Everything looked fine when I put them in the oven, but they came out dry. The sauce totally evaporated and was absorbed by the tortillas. I made some with flour tortillas and some with corn tortillas. Both were HORRIBLE! I couldn’t even finish eating the two I had on my plate – they were that bad. And, I am NOT a bad cook. I receive plenty of compliments. Don’t know the reason they turned out the way they did.
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Steps
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1
Done
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Filling: Heat Butter in a Large Skillet Over Medium Heat and Saute Onions, Garlic and Mushrooms Until Soft and Liquid Has Evaporated, About 5 to 7 Minutes. |
|
2
Done
|
Remove Half of the Mushroom Mixture and Set Aside, Reserving For the Sauce. |
|
3
Done
|
Add Wine and Cook For 2 Minutes More. |
|
4
Done
|
Add Spinach and Cook Until Spinach Is Wilted and Liquid Has Evaporated. Taste and Add Salt or Season Salt to Taste If Needed. |
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5
Done
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Sauce: in a Small Sauce Pan Combine Water, Wine/Juice, Seasoned Salt, Chicken Bouillon and Garlic Powder. Stir to Dissolve Before Adding Reserved Mushroom Mixture, Sour Cream and Cilantro. Reduce Heat to Simmer Until Sauce Just Begins to Thicken. |
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6
Done
|
Preheat Oven to 350f |
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7
Done
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Wrap Tortillas in Paper Towels and Heat in Microwave For a Minute or So Just to Soften Them. |
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8
Done
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Divide Filling Evenly Among the Warm Tortillas, Fill and Roll and Place Them Seam Side Down in a Greased 9x13 Pan. |
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9
Done
|
Pour Sauce Over Enchiladas, Top With Shredded Cheese and Bake 10-15 Minutes- Just Until Cheese Is Melted- Browned If You Like- and the Entire Dish Has Heated Through. |
