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Creamy Spinach & Mushroom Enchiladas

By Liz Pierson | June 17, 2014
Do you ever clip a recipe and then let months, maybe years, go by before you actually get around to making it? I'm afraid that's a specialty of mine. I clipped this one from a 2001 (yes, that's right) issue of Cooking Light and finally made it three days ago. It was so good we made it again last night, for our good friend Bob, who's visiting from Ohio. He liked it as much as we did—which is saying a lot, given that Bob is mostly a meat-and-potatoes kind of guy. The recipe is easy, quick, and delicious—and eminently open to modification, which is yet another plus. It's also vegetarian, although it doesn't have to be. 
I was inspired to make it because of all the spinach we got with our first CSA pick-up last week. I was also looking for another vehicle for our favorite tomatillo salsa, which comes from Buckwheat Blossom Farm in Wiscasset. We're addicted to the stuff and buy it weekly at our Saturday farmers market.
There are so many directions you could go with this recipe. I'd love to try adding peppers, sautéed onions, or black beans; kicking up the spices; and using different varieties of mushrooms, for example. The one thing I absolutely wouldn't change is the corn tortillas—their flavor and texture are key to this dish. 
I think we've hit on a new regular in our repertoire. I hope you enjoy it too!






This recipe is adapted from one that appeared in the October 2001 Cooking Light. The enchiladas get broiled, not baked. If the skillet in which you cook your spinach and mushrooms is ovenproof, you can broil in that. Otherwise put the enchiladas in a medium-sized baking dish; I prefer this option simply because I find it easier to take out of a hot oven. The recipe below serves four.

1 tablespoon olive oil
2 cloves garlic, minced
1/2 teaspoon chili powder
1/2 teaspoon cumin
8 ounces sliced mushrooms
1/4 teaspoon salt
6 ounces (~ 6 cups) fresh spinach or comparable greens
2 tablespoons cream cheese, cut into several smaller chunks
2 cups green salsa, divided
8 corn tortillas
1/2 cup (or more) grated Monterey Jack cheese
1/4 cup sour cream or Greek yogurt
1/4 cup diced cilantro
1/4 cup diced chives

Heat the olive oil in a large skillet over medium-high heat. Add the garlic, chili powder, cumin, and mushrooms and sauté about 5 minutes, until the mushrooms are soft. Add salt and spinach and stir for about 1 minute, just until the spinach wilts. Add the cream cheese and stir until it melts. Set mixture aside.

Heat 1 cup of the salsa in a saucepan over medium heat. Using tongs, dredge both sides of each tortilla in the salsa and stack them on a plate.

Spoon a heaping tablespoon of the spinach-mushroom filling into each tortilla, fold in half, and arrange in the skillet or baking dish, overlapping slightly. Top with remaining salsa and the cheese and broil for 3 to 5 minutes—until the cheese has melted and the tortillas are lightly browned.

Cut into wedges (it will be virtually impossible to separate the individual tortillas, but that doesn't matter), top with sour cream and a garnish of cilantro and chives, and dig in.