The food website, Foodimentry, posted fun facts about enchiladas that we are sharing here (May 5 is National Enchilada Day!)
-The enchilada is one of the dishes mentioned in Mexico’s first cookbook in 1831.
-Enchilada is the past participle of Spanish enchilar, “to add chile pepper to”, literally to “season (or decorate) with chile.”
-Enchiladas originated in Mexico, where the practice of rolling tortillas around other food dates back to Mayan times.
-Writing at the time of the Spanish conquistadors, Bernal Díaz del Castillo documented a feast enjoyed by Europeans hosted by Hernán Cortés in Coyoacán, which included foods served in corn tortillas.
In this recipe, portabella mushrooms stand in for meat in a hearty, satisfying way. Enjoy our portabella enchiladas as a tribute to May 5!
- 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
- 16 ounces Monterey® Portabella mushrooms, sliced (about 4 large caps)
- 1 box (9 ounces) 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 (5 oz)
- 2 cups shredded Mozzarella cheese
- 8-10 flour tortillas (La Tortilla Hand Made Style Corn Tortillas)
- ½ cup crumbled Cotija cheese (or mozzarella will work too!)
- Heat oven to 350°F. Coat 9x5x3-inch baking dish with butter or nonstick cooking spray.
- In a 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 1/4 cup of the sauce mixture on bottom of baking dish. Set aside remaining sauce.
- 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 mushrooms and cover. Stir occasionally until mushrooms are tender (about 5 minutes). Uncover 3-5 minutes to allow liquid to evaporate. Remove sliced ports from the pan and set aside.
- In the same pan, sauté fresh or frozen spinach, taco seasoning mix, 2 tablespoons of the cilantro, cumin, pepper jack cheese and remaining 1/2 cup sour cream.
- Spoon 1/4th of the of enchilada sauce mixture onto bottom of baking dish. Then layer 3 tortillas. Spoon 1/3rd 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.
- Bake 35-40 minutes or until thoroughly heated and bubbly. Sprinkle with more cilantro and Cotija cheese. Slice into squares and serve warm.