Spinach Mushroom Enchiladas in White Sauce – the continuation of the corn tortilla saga…
If you have been following along the last few days, you would know that these enchiladas started with making corn tortillas – because we can’t do anything easy around here.
First off, we LOVE spinach mushroom enchiladas and when you cover them in white sauce they’re even better. Trust me you’re gonna love these too!
Start off with 2 packages of frozen chopped spinach, 2 smallish packages of mushrooms, butter, onions, garlic, broth and cream cheese. Saute’ the onions, mushrooms, garlic in the butter. Add defrosted spinach (I didn’t even bother to squish the liquid out) stir until heated through – add cream cheese and enough broth to make the mixture creamy. Sounds easy enough right……try keeping it all in the pan. Not that I of course had ANY problems with that. :0
See no problems at all..
Now, begin making your white sauce after all you are making Spinach Mushroom Enchiladas in White Sauce. This right here is as easy peasy as you please.
In a smallish – ok medium sized sauce pan, combine lime juice, broth of your choice, garlic powder, greek yogurt (or sour cream), cilantro and a small can of green chilies.
MMMM doesn’t that look tasty! Simmer this until it starts to thicken. Add salt and pepper if you want. (We did.)
Now, the hard part of this whole fiasco – rolling the little buggers. I will admit that using homemade tortillas is easier, they seem to be more pliable than the store bought kind – go figure….
Fill your tortilla with enough of the spinach-mushroom mixture to still be able to roll it up. Place in a baking pan seam side down. Before placing enchiladas in the baking dish, put enough of your white sauce in to cover the bottom. Then just keep rollin’ and rollin’ and rollin’ like a river. Ha ha I had to throw that in there.
Once you have your pan filled, cover the enchiladas with the white sauce, cover and bake at 350 degrees for 20 minutes. After 20 minutes, uncover and sprinkle (ok, drown) with monterey jack cheese and bake for another 15 minutes or so until cheese is melted and starting to brown.
These Spinach Mushroom Enchiladas in White Sauce went exceptionally well with our Mexican Street Corn Salad and some Diet Coke with lime and rum. That’s just if you needed an idea for what to drink.
Now – LET’S EAT some yummy Spinach Mushroom Enchiladas in White Sauce!
- 2 Tbs Butter
- 1 medium Onion
- 3 cloves Garlic
- 2 packages Bella Mushrooms - sliced
- 1/4 Broth
- 2 packages of frozen Spinach - defrosted
- 8 oz Cream Cheese
- 1 Lime - juiced
- 3/4 cup Broth
- 1 TBS Garlic Powder
- 1 cup Greek Yogurt (or Sour Cream)
- 1/2 cup Cilantro - chopped
- 1 small can Green Chilies - chopped
- Corn Tortillas
- 2 cups Monterey Jack Cheese
- Preheat oven to 350 degrees.
- In a large skillet, saute onions, garlic and mushrooms in butter 5 to 7 minutes. Add spinach and cream cheese. Add enough of the broth to make the mixture creamy. Stir until cheese has melted and everything is heated through.
- In a medium sauce pan, combine yogurt, lime juice, broth, garlic powder, cilantro and chilies. Simmer until thickened.
- In 9X13 baking pan spread enough sauce to cover the bottom of pan before you start placing enchiladas in the pan.
- Place a couple of small spoonfuls of spinach-mushroom mixture on tortilla and roll. Repeat the process until you have a pan full of enchiladas. (We get anywhere from 16-18 in a pan)
- Cover and bake for 20 minutes. Then, remove cover sprinkle with cheese and bake for 15 minutes or until cheese is melted and starting to brown.
- *You could add chicken if you are a meat-a-tarian.