I’m ashamed to admit that before today I had never made enchiladas myself, I always had my mom or my husband do it for me. But today I felt like trying something new, so I prepared some Spinach & Mushroom Enchiladas with a little splash of Tequila for lunch. It’s a very simple and flavorful dish.
2 1/2 cups of Spinach (chopped)
2 cups of Mushrooms (coarsely chopped)
2-3 cups of Monterrey Jack chesse
1 (28oz) can of Las Palamas Green Chile Enchilada Sauce.
4 tablespoons of butter
1/4 onion (chopped finely)
1 garlic clove (minced)
1/3 cup of Tequila (optional) (I used Patron Silver, because it has a smooth taste)
4-6 White corn tortillas
Preheat oven to 375
1) In a small sauce pan sautée the onion & garlic with the butter and added a little black pepper (to taste) for a minute over medium heat. 2) add mushroom cook until mushrooms a well cooked, then set aside. 3) in a small pan add a 2-3 teaspoons of olive oil & 1/3 cup of tequila stir in spinach, cook for about 5 minutes over medium heat. Once the spinach is well cooked add the sautéed mushrooms, let it cool then add the Monterrey Jack cheese mix well.
Then heat a little olive oil in a large pan to lightly cook tortillas. (I like to dab the tortillas with a napkin once I take them out of the oil, so it wouldn’t be oily). Cup a tortilla in your had like if you were making a taco add the mixture of Spinach, Mushroom & Cheese, then fold in the side/seams (like a wrap) and place them with the seams facing down. Pour the enchilada sauce on top and sprinkle with cheese, bake for 15-20 minutes. Serve with Crema Mexicana or sour cream. (I sautéed the l mushrooms I had leftover and topped my enchiladas with it. Enjoy!