Mushroom And Spinach Enchilada Bake With Creamy Red Sauce

 

BITES & BEER PAIRING GUIDE
port recipes HEB-34

Mushroom And Spinach Enchilada Bake With Creamy Red Sauce

Description

Most of us enjoy a plateful of steamy enchiladas, but you’ve likely never had an enchilada bake before. Cooked deep in a baking dish, these enchiladas are cradled and topped with melted mozzarella and pepper Jack cheese. Make sure you have a sturdy spatula to cut a generous hunk! After you scoop a forkful of savory mushrooms, spinach, onion in a soft tortilla, you might need to take a siesta to happily digest.


Ingredients

  • 1 can mild enchilada sauce (10 oz)
  • 1 cup sour cream or Mexicana crema
  • 1 tablespoon olive oil
  • 1 medium onion, chopped (1/2 cup)
  • 3 cloves garlic, finely chopped
  • 16oz Monterey® portabella mushrooms, sliced (about 4 large caps)
  • 1 box (9oz) fresh or frozen chopped spinach (if frozen, thaw and squeeze to drain)
  • 2 tablespoons taco seasoning mix (1-oz package)
  • ¼ cup fresh cilantro sprigs, chopped
  • ½ teaspoon ground cumin
  • 1 ¼ cups shredded pepper Jack or salsa Jack cheese (5oz)
  • 2 cups shredded mozzarella cheese (8oz)
  • 8-10flour tortillas (La Tortilla Hand Made Style Corn Tortillas)
  • ½ cup crumbled cotija cheese (or mozzarella will work too!)

Instructions

  1. Heat oven to 350° F. Coat 9x5x3-inch baking dish with butter or nonstick cooking spray.
  2. In 1-quart saucepan, heat enchilada sauce and 1/2 cup of the sour cream over medium heat 2 to 3 minutes, stirring occasionally, until warm. Spread 1/4cup of the sauce mixture on bottom of baking dish. Set aside remaining sauce.
  3. While the sauce is warming, heat oil over medium-high heat in 12-inch nonstick skillet. Add onion and garlic; cook 2 to 3 minutes, stirring occasionally, until onion is tender. Stir in Monterey® Portabella Mushrooms and cover. Stir occasionally until mushrooms are tender (about 5 minutes). Uncover 3-5 minutes to allow liquid to evaporate. Remove sliced mushrooms from the pan and set aside.
  4. In the same pan, sauté fresh or frozen spinach, taco seasoning mix, 2 tablespoons of the cilantro, the cumin, pepper jack cheese and remaining 1/2 cup sour cream.
  5. Spoon 1/4 of the of enchilada sauce mixture onto bottom of baking dish. Then layer 3 tortillas. Spoon 1/3 of the spinach over the tortillas. Place the sliced portabellas on top of that. Sprinkle with mozzarella. Repeat 2x times. Sprinkle top with cotija cheese.
  6. Bake 35-40 minutes or until thoroughly heated and bubbly. Sprinkle with more cilantro and cotija cheese. Slice into squares and serve warm.
port recipes HEB-34
Monterey Mushrooms blue and white logo

Mushroom And Spinach Enchilada Bake With Creamy Red Sauce


Description

Most of us enjoy a plateful of steamy enchiladas, but you’ve likely never had an enchilada bake before. Cooked deep in a baking dish, these enchiladas are cradled and topped with melted mozzarella and pepper Jack cheese. Make sure you have a sturdy spatula to cut a generous hunk! After you scoop a forkful of savory mushrooms, spinach, onion in a soft tortilla, you might need to take a siesta to happily digest.


Ingredients

  • 1 can mild enchilada sauce (10 oz)
  • 1 cup sour cream or Mexicana crema
  • 1 tablespoon olive oil
  • 1 medium onion, chopped (1/2 cup)
  • 3 cloves garlic, finely chopped
  • 16oz Monterey® portabella mushrooms, sliced (about 4 large caps)
  • 1 box (9oz) fresh or frozen chopped spinach (if frozen, thaw and squeeze to drain)
  • 2 tablespoons taco seasoning mix (1-oz package)
  • ¼ cup fresh cilantro sprigs, chopped
  • ½ teaspoon ground cumin
  • 1 ¼ cups shredded pepper Jack or salsa Jack cheese (5oz)
  • 2 cups shredded mozzarella cheese (8oz)
  • 8-10flour tortillas (La Tortilla Hand Made Style Corn Tortillas)
  • ½ cup crumbled cotija cheese (or mozzarella will work too!)

Instructions

  1. Heat oven to 350° F. Coat 9x5x3-inch baking dish with butter or nonstick cooking spray.
  2. In 1-quart saucepan, heat enchilada sauce and 1/2 cup of the sour cream over medium heat 2 to 3 minutes, stirring occasionally, until warm. Spread 1/4cup of the sauce mixture on bottom of baking dish. Set aside remaining sauce.
  3. While the sauce is warming, heat oil over medium-high heat in 12-inch nonstick skillet. Add onion and garlic; cook 2 to 3 minutes, stirring occasionally, until onion is tender. Stir in Monterey® Portabella Mushrooms and cover. Stir occasionally until mushrooms are tender (about 5 minutes). Uncover 3-5 minutes to allow liquid to evaporate. Remove sliced mushrooms from the pan and set aside.
  4. In the same pan, sauté fresh or frozen spinach, taco seasoning mix, 2 tablespoons of the cilantro, the cumin, pepper jack cheese and remaining 1/2 cup sour cream.
  5. Spoon 1/4 of the of enchilada sauce mixture onto bottom of baking dish. Then layer 3 tortillas. Spoon 1/3 of the spinach over the tortillas. Place the sliced portabellas on top of that. Sprinkle with mozzarella. Repeat 2x times. Sprinkle top with cotija cheese.
  6. Bake 35-40 minutes or until thoroughly heated and bubbly. Sprinkle with more cilantro and cotija cheese. Slice into squares and serve warm.

About Author

Monterey Mushrooms
Monterey Mushrooms