Spinach and Mushroom Enchiladas with Monterey Jack Cream Sauce

Spinach and Mushroom Enchiladas with Monterey Jack Cream Sauce

The weather is heating up in Dallas and I don’t know about you, but my cravings shift with the seasons.  (I like it like that, don’t you? It always feels like I’m in tune with the earth and the rest of humankind.)

Spring and summer are known for barbecues and fiestas, and with Cinco De Mayo being a week away I know we’ve all got Mexican on the mind but you know what else I’ve got on the mind?

Brace yourselves…….

SWIMSUIT SEASON. It’s inevitable.

Nowadays, you’ll find spinach and mushroom enchiladas being offered as a lighter, vegetarian option in most Tex Mex restaurants, and although they seem to be wildly popular (especially in the spring), I’ve had several complaints from readers that recipes are hard to come by.

So here is a light and relatively healthy enchilada recipe my mother use to make when I was a child.

The monterey jack cream sauce is a classic enchilada topping that is also good for creamy chicken enchiladas. You’ll want to use the block cheese and grate it yourself (or make your 5 year old!) for the best flavored cream sauce.

As I always recommend with mushrooms, try purchasing any of the unusual or exotic choices over plain button mushrooms. The flavor is more pronounced, rich, and savory— like someone has turned up the volume on the mushroom flavor. When using shiitakes, don’t forget to remove the woody stem first. It will not break down in this short cooking process, but the flavor of the mushroom cap is 20 times better than button mushrooms!

My heart goes out to all of you trying on summer clothes this weekend. 🙂

Happy early Cinco De Mayo!

If you make this recipe, tag me on social media! I love to see your food pictures!

Spinach and Mushroom Enchiladas with Monterey Jack Cream Sauce
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Ingredients

Cream Sauce:

2 T. butter

2 t. garlic (or more to suit your preference)

1/2 t. salt

2 t. flour

3 c. cream

1 1/2 c. monterey jack cheese (half an 8 oz. block)

1 good squeeze of lemon juice from a fresh lemon

Finish with 1/2 t. salt if needed

Spinach and Mushroom Filling:

2 T. butter

1 pound mushrooms (for better flavor use gourmet mushrooms such as shiitake, chanterelles, or anything exciting looking in the mushroom section!)

1 t. salt

1t. pepper

1 T garlic, minced

6-8 handfuls of baby spinach (about 5 c.)

a good squeeze of lemon juice from a fresh lemon

Corn tortillas (about 25)

1/3 cup oil, plus more if needed

1/2 c. monterey jack, freshly grated from the block

Garnish as seen in photo- Cilantro, dried and diced red pepper

Instructions

Preheat the oven to 400 degrees.

Grease a large glass casserole dish and set aside.

Shred the jack cheese on a cheese grater, 1 ½ c for the sauce and ½ c. for topping the baking dish.

In a medium saucepan, over medium high heat, melt the butter and add the garlic, stir well until you can smell the fragrance of the garlic. Add the salt. Sprinkle in the flour and whisk until incorporated into a roux. Slowly whisk in the cream until smooth. Bring up the heat to medium high and cook, stirring until it just begins to bubble. Let the cream simmer for 1-2 minutes. Sprinkle in the jack cheese, whisking well. Cook another couple of minutes over medium heat and season with lemon juice and salt. Set aside, covered, while you finish the enchiladas.

For The Mushroom Filling: Heat the butter over medium to high heat in a wide saute pan. When the butter melts add the mushrooms and season with salt and pepper. Cook the mushrooms, stirring every couple of minutes until they release their water and begin to sear. (They will have little golden brown areas). This could take up to 6 minutes over medium heat. Then add the garlic and cook 1 minute. Add in the spinach and saute for about 2-3 minutes as it wilts. Turn down the heat and finish the filling with a good squeeze of lemon juice.

In a small saute pan, add about 1/3 c. oil and heat to medium high heat. Fry each tortilla for 10 seconds to make the tortilla soft and pliable. Drain on a plate lined with paper towels. Keep warm.

To assemble the enchiladas fill a corn tortilla with 2 T. mushroom and spinach mixture and roll up. Place seam down in the baking dish. Repeat until you have filled the baking dish or run out of ingredients.

Top the enchiladas with the sauce (you may have a little sauce left over depending on the size of your pan! Leftovers go great with baked chicken or on an omelet!)

Top with the remaining jack cheese, cover with foil and bake for 25-30 minutes, until hot and bubbly.

Enjoy!

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2017-09-03T20:40:06+00:00 By |1 Comment

One Comment

  1. Nicole Shillings July 2, 2017 at 6:32 pm - Reply
    My boyfriend loves enchiladas and I'm always looking for a new more interesting version. I bet this combination is outstanding!

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