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Mushroom And Spinach Enchilada Bake With Creamy Red Sauce

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port recipes HEB-34

Mushroom And Spinach Enchilada Bake With Creamy Red Sauce

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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.

Harness Plant Power in Your Kitchen

At Monterey Mushrooms, we believe in creating sustainable products that don’t sacrifice taste or quality in the kitchen.

This is why we’re celebrating sustainability by bringing you a new collection of plant-forward recipes highlighting the sustainable mushroom in our Plant Power Cookbook: Powerhouse Mushroom Recipes for the Plant-Forward Chef.

Download your free cookbook and go green in your kitchen today!

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