Spinach and Mushroom Enchiladas
Traditional Mexican cuisine has a place in my heart and my belly. Living in Europe it is quite difficult to satisfy this craving. Finding a Mexican restaurant is few and far between and that is not even qualifying it as a “good” restaurant. When in doubt I get resourceful and roll up my sleeves. I am not going to claim for one second to say these enchiladas are traditional by any means, but they are my unique take on on this south-of-the-border favorite. Every bite, I can close my eyes and imagine I am somewhere basking on a sandy beach between Puerta Vallarta and Acapulco.
2 tbsp. Olive Oil
2 Cloves Garlic, minced
½ Medium Onion, minced
400 grams Frozen Spinach
2 cup Fresh Spinach
10 Button Mushrooms, sliced
½ cup Cream Cheese
1 tsp Sea Salt
½ tsp White Pepper
2 tsp Dried Oregano
1 ½ tsp Mexican Chili Spice
5-6 count Corn Tortillas
Preheat oven to 200˚C or 395˚F.
In a large sauté pan over medium high heat, sauté onions and garlic in olive oil. Add mushrooms and start to brown, 1-2 minutes. Add spinach, cream cheese, salt, pepper, oregano, and chili spice.
Spoon mixture on the first third part of the corn tortilla rolling the enchilada and places in a glass or metal baking dish
2 tbsp. Olive Oil
2 Large Red Bell Peppers, chopped
2 Cloves Garlic, chopped
½ cup Vegetable Stock
2 tbsp. Tomato Paste
¼ tsp Sea Salt
1/8 tsp Black Pepper
1 ½ cup Manchego Cheese, shredded
In a medium sauce pan over medium heat add olive oil and sauté bell peppers and garlic for 1-2 minutes. Add the vegetable stock and bring to a simmer for 12-15 minutes until the peppers and garlic are tender. Add tomato paste, salt, and pepper and puree with an immersion blender until a thin sauce is made.
Pour pepper coulis over the rolled tortillas and sprinkle with 1 ½ cup shredded Manchego cheese. Bake in the oven for 20-25 minutes or until the cheese starts to brown and the sauce is bubbling.