Thursday, February 22, 2018

Spinach & Mushroom Enchiladas with Cilantro Cream Sauce

Course: All-In-One
Cuisine: American | Latin
Main Ingredient: Veggies
Prep Time: 15 min
Cook Time: 20 min
Total Time: 35 min
Yield: 24-32 small enchiladas

  • 3-4 endive separated into individual leaves
  • 1½ cup cheese, monterey jack shredded
  • 1 tablespoon butter
  • 1 whole onion small, minced
  • 4 clove garlic minced
  • 16 ounce mushroom diced, bella or any mix of types
  • ¼ cup wine, white
  • 16 ounce spinach washed, drained and coarsely chopped
  • cayenne, ground to taste
  • salt to taste
  • Mexican spice blend to taste
  • 1 whole lime juiced
  • ¼ cup stock, veggie
  • ½ teaspoon garlic powder
  • ½ cup cilantro chopped, use the amount that suits your taste
  • 1 cup sour cream
  • white pepper to taste
  • salt to taste
  • spice blend, Mexican to taste

  1. Preheat oven to 350°F.
  2. Heat butter in a large skillet over medium heat and sauté onions, garlic and mushrooms until soft and liquid has evaporated, about 5 to 7 minutes.
  3. Remove ⅓ of the mushroom mixture and set aside, reserving for the sauce.
  4. Add wine and cook for 2 minutes more.
  5. Add spinach and cook until spinach is wilted and liquid has evaporated. Taste and add salt, pepper and spices to taste as needed.
  6. In a small sauce pan combine chicken stock, lime juice, garlic powder. Stir to dissolve and then add sour cream and reserved mushroom mixture. Reduce heat to simmer until sauce just begins to thicken. Stir in cilantro. Add salt, pepper and spices as needed.
  7. Line up endive leaves in large lined cookie sheet or broiler pan.
  8. Divide filling evenly among the endives.
  9. Spoon sauce over filled leaves, top with shredded cheese and bake 10 minutes—just until cheese is melted. Then broil for 3-4 minutes until edges of endives are crisping a bit.

Nutrition Estimate per Serving
  • Net Carbs: 20g
  • Calories: 948
  • Protein: 39g
  • Carbohydrate: 29g
  • Fat: 74g
  • Fiber: 9g

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