Happy Cinco de Mayo!

Happy Cinco de Mayo! If you’re looking for a tasty way to celebrate, here are some mouth-watering ways to help you. Click on the name beneath the photo to be taken directly to the recipe.

Mango Margarita

Guacamole Salad

Refried Beans

Beefy Tacos

Homemade Tamales

Mexican Plate

Chile Burritos

Spinach-Mushroom Enchiladas

Homemade Tortilla Chips

Jalapeno Poppers with Mango Chutney Cream Cheese

Margarita Strawberries

Spinach Mushroom Enchiladas

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.

¡Buen provecho!

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. 

Yield: 6 servings

This post is linked to:

Amaze Me Monday

Metamorphosis Monday

Marvelous Mondays