Thursday, July 22, 2010

Spinach and Mushroom Enchiladas with Sour Cream Sauce

We were on vacation in Florida last week, so needless to say, Graham has eaten a ton of junk. The guys walking the beach with a cooler full of ice cream got his daddy every time! Graham sure did like those orange push up pops. I didn't even look at the ingredients in that thing. Other than a few quick veggie pastas, this is the first real meal I've made in a while. Good thing it turned out well. I picked up a random bag of pre-sliced mushrooms and came up with this simple way to use them.

For the enchiladas:
10 corn tortillas
1/2 onion, diced
2 cups sliced mushrooms
box of frozen spinach, thawed
cumin (about 1 tsp or so)
salt and pepper
shredded cheese for the top

Warm olive oil in a pan and sauté onions for a few minutes, until they're soft. I also threw in a diced banana pepper from a friends garden. Add the mushrooms to the pan and cook until soft and they release some moisture. Season well with the cumin, salt and pepper. Add spinach and cook until well combined with mushrooms. The corn tortillas can be softened, making them less likely to split, by wrapping in plastic wrap and microwaving for 40 seconds. Scoop a couple of tablespoons of filling into the tortillas and roll them up. Place in an oiled baking dish.


For the sour cream sauce:
1 Tbsp butter
1/4 onion, minced
1 garlic clove, minced
1 Tbsp flour
1 cup vegetable broth
1 cup light sour cream
cumin
salt

Melt the butter in a sauce pan on medium low heat. Add the onion and garlic and sauté until soft and fragrant. Add the flour and smash into the onion mixture, making a roux. Cook the flour mixture for a minute or so to get rid of the pasty taste. Slowly add the vegetable broth stirring continuously. Season with cumin and salt. Let this cook until it gets thick and bubbly, then reduce heat and stir in sour cream. Let warm through and pour over enchiladas. It would be easy to spice this up a bit by adding some diced jalapeños, but I was going for mild with Graham in mind. I did add some fresh sliced jalapeños, from the same garden as the banana pepper, to the top of mine and G2's, and they were HOT. Shred about a cup of montery jack cheese over the top and bake the enchiladas in the oven at 350 until hot and bubbly (about 20 minutes). We garnished ours with the jalapeños, fresh cilantro, and diced tomatoes. Refried black beans were a great compliment. I didn't get a good picture of the finished product...they weren't around for long!

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