Spinach Mushroom Enchiladas

About once a week, I like to have a meatless night. I love meatless meals, but hubby not so much! As a matter of fact, every time I make ANYTHING that does not have meat in it, he always says the same thing…”mmm this is good, but I would love it so much more if it had some meat”. Every time, no joke! Man are such carnivores!
Funnily enough, when I was pregnant with my son, I could not have one meal without meat. It as all I was craving. Meat and fruit!
Now that he is out though, he is such a good boy when it comes to eating. He always eats all his veggies, unlike his daddy! Once I caught my husband feeding broccoli to the little man from his plate because he didn’t want veggies! Can you believe that?
Well, even though I have to feed this big carnivore, I sneak a meatless dinner once in a while. Tell you one thing, the plate is always completely cleaned out (even with no meat on it)!!

Ingredients:
For Sauce:
2 tbs butter
2 cloves of garlic
1 1/2 cup of vegetable broth
1 cup of sour cream
1 tsp lime juice
1 tsp red pepper flakes
1/2 cup Monterrey jack cheese
1/4 cup chopped cilantro
salt


For Enchiladas:
4 tortillas
2 tbs butter
9 oz frozen (or freshly cooked) spinach
1 1/2 cup of sliced mushrooms
1/2 cup sliced onion
1 garlic clove
1 cup shredded Monterrey Jack cheese (will be split in 4)
salt, pepper

Directions:
1. Preheat the oven to 350
2. In a sauce pot, melt the butter. Add garlic and saute until fragrant. Add the stock, lime juice, salt and red pepper flakes. Bring to low boil on medium heat.

3. Add the sour cream and mix very well.

4. Once its heated through, add the cheese. Stir until melter. Set aside.

5. In a small skillet, heat up butter. Add the sliced onion, cook until transparent.

6. Add the sliced mushrooms, cook until mushrooms are done.

7. Add the spinach and grated (or minced) garlic. Season with some salt and pepper and mi well. Cook for about 2-3 minutes.

8. Spread some sauce at the bottom of a casserole dish

9. In the middle of a tortilla, spread a quarter of the mushroom/spinach mixture, then a 1/4 cup of cheese and about a tablespoon of sauce over it. Roll and place into the casserole dish. Repeat 4 times. Pour sauce over the top.

10. Bake for about 15-17 minutes

Enjoy!!

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Comments

  1. This sounds delicious! My husband is the same way as yours, though. Drives me nuts!

    Mary
    http://piccolajellyfish.blogspot.com

  2. Haha, my husband is just like yours. When my son can eat veggies, I can totally see him passing them off and saying he’s doing a good deed. But I think these enchiladas would be a hit in our house! Spinach is well-liked by all of us!

  3. Ohhh yum, this looks delicious!!

    Stephanie

  4. this looks amazing I’ve love you to add it to my what we wore and made party over at http://raegunwear.blogspot.com

  5. These sound really good, Lyuba! Definitely going to try them!

  6. Yummm! Those look really, really good. I LOVE mushrooms. I’m adding this to my menu for next week. Thanks!

  7. I love mushrooms and spinach; I too would love this and WILL want to try it, but it’d have to be with my GF’s because my hubby would be wanting meat too. He’d call it chick food for sure; hey I love chick food!

    Sharon Anne @ ShareAlikeCooking.blogspot.com

  8. The best part is that they are meatless and look delicious – Thank you for posting these recipes.


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