Recipe: Vegetarian Enchiladas Verdes
Delicious and satisfying, yet healthful and easy to make.
- 1 tsp. canola or vegetable oil
- 8 – 10 oz. sliced mushrooms
- 1/2 tsp. chili powder
- 1/2 tsp. ground cumin
- 1/2 tsp. garlic powder
- 12 oz. baby spinach
- 2 wedges Light Laughing Cow Creamy Swiss or Garlic and Herb cheese
- 12 oz. salsa verde (green salsa) (use a high quality jarred salsa such as Frontera)
- 8 whole wheat tortillas
- 1 cup shredded Mexican blend cheese
- 1 cup nonfat sour cream, for serving (optional)
- 1/4 – 1/2 cup fresh cilantro, chopped, for serving (optional)
- In a large nonstick skillet, heat the oil over medium heat. Add the mushrooms, chili powder, cumin and garlic powder, stir to combine, and then cover the pan for 2 minutes. Uncover the pan and continue to sauté the mushrooms for 2 more minutes until they are dark and tender.
- Meanwhile, preheat the broiler, set the rack about 6 inches from the heating element, and spray a 9 x 13-inch metal baking pan with nonstick cooking spray.
- Add the spinach to the skillet, cover the pan for 1 – 2 minutes until the spinach wilts, then uncover the pan and add the cheese wedges, stirring to distribute evenly. Remove the pan from the heat and set it aside.
- In a second pan just large enough to fit a tortilla, heat 1 cup of the salsa over medium-low heat. Using tongs or your fingers, dredge both sides of a tortilla in the salsa, then place about 1/8 of the spinach and mushroom mixture on one side of the tortilla, roll it up and place it in the baking pan. Repeat with remaining tortillas and filling. Top evenly with the remaining salsa and the shredded cheese, and broil them for 3 – 4 minutes until the cheese is melted and the edges are browned. Serve them immediately topped with the sour cream and cilantro, if desired.