Save this Food RepublicSee original recipe on www.foodrepublic.com

Spinach And Mushroom Enchiladas

advertise
Spinach And Mushroom Enchiladas

Ingredients

  • 2 cups sauteed spinach and mushroom
  • 2 cups roasted tomato salas with chipotle and habanero chiles
  • chicken stock or water (to keep the dish vegetarian), if necessary
  • 2 to 4 tablespoons mild olive oil or vegetable oil
  • 8 corn tortillas, homemade or store bought
  • 1/4 cup mexican crema; crème fraîche; or sour cream, thinned slightly with water; if necessary; for drizzling
  • 1/4 cup grated queso fresco or ricotta salata
  • 1/4 cup finely chopped white onion
  • 1/4 cup chopped cilantro
  • 1//4 cup mild olive oil or vegetable oil
  • 1 medium white onion, halved and thinly sliced lengthwise
  • 3/4 pound mixed or button mushrooms, trimmed and sliced
  • 1 to 2 fresh jalapeño chiles, thinly sliced; including seeds
  • 1/4 teaspoon fine salt or 1/2 teaspoon kosher salt
  • 1 1/2 pounds spinach (2 large bunches), stems discarded; and leaves well rinsed and spun dry
  • freshly squeezed lime juice to taste
  • 3 pounds tomatoes (about 10 medium)
  • 2 chipotle mora chiles (purplish-red color), wiped clean and stemmed
  • 1/2 fresh habanero chile, stemmed; including seeds
  • 3 small garlic cloves, peeled
  • 1 teaspoon fine salt or 2 teaspoons kosher salt
  • 1/2 teaspoon sugar
  • 1/4 cup mild olive oil or vegetable oil
  • 1 medium white onion, thinly sliced
  • 1 (1/2-inch) piece canela (mexican cinnamon) or 1/8 teaspoon ground cinnamon
  • 1 cup water
advertise

Social Stats

0Rating
0-5
2,466Pinterest
Pins
93Facebook
Shares
23Tweets
12StumbleUpon
Views

Recipe Stats

Published 2014-09-09 12:23:15 (2 years ago).

0 people like this recipe.


Share Recipe

Link

Follow Us


Search Tips
OK
×