It’s Cinco de Mayo and Meatless Monday, and I have the perfect recipe to honor both. A bit of a knock-off of the dish that I used to enjoy at the long lamented Casa Gallardo, this is a delicious, relatively healthy dish that will please all members of your family. I’ll be serving this with cool, refreshing Mango Batidas.
Spinach Mushroom Enchiladas
8 oz. crimini mushrooms, chopped
1 small onion, finely chopped
2 tablespoons butter
1 garlic clove, minced
¼ cup white wine
1 10-oz. pkg. frozen, chopped spinach, thawed,
drained & squeezed dry
½ teaspoon seasoned salt, divided
½ tablespoon unsalted butter
1½ tablespoons flour
1 tablespoon freshly squeezed lime juice
1 teaspoon chicken soup base
½ tablespoon garlic powder
1 ½ cups whole milk
12 6-inch corn tortillas, warmed
1 ½ cups shredded Monterey Jack cheese
Crushed red pepper flakes, optional
Preheat oven to 350°F. Spray a 9” x 13” baking dish with vegetable spray.
In a large skillet, sauté mushrooms and onions in butter until tender; add garlic, cook 1 minute longer. Remove half of mixture and set aside for use in sauce.
Add wine to remaining vegetables; cook and stir for 2 minutes. Add spinach and ¼ teaspoon seasoned salt; cook until heated through.
In a large saucepan, melt the butter over medium-high heat. Reduce heat to medium and stir in flour, chicken base, garlic powder, and remaining seasoned salt. Continue to cook for 1-2 minutes. Stir in lime juice. Slowly pour in milk, stirring constantly to avoid lumps. Increase heat to medium-high and cook, stirring constantly until mixture bubbles and thickens. Remove from heat. Scoop out 1/3 cup of sauce and stir into the vegetable mixture to bind it together. Add the reserved mushroom and onions to the sauce.
Place 3 tablespoons of the spinach mixture down the center of each tortilla; roll up and place, seam side down in prepared baking dish. Spoon sauce over the top; sprinkle with cheese. Bake, uncovered, for 15-20 minutes or until heated through. Sprinkle with pepper flakes, if desired.
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