This was a fluke of a recipe I threw together at the last minute (Ah, Pantry items) and it was one of those AWESOME things I cannot forget. So without adieu, I will give you the recipe and show you some amazing pics to get you going!
1, 10 ounce pkg frozen spinach, thawed
2 cups sliced mushrooms
1 cup sliced onion
1 Tbsp vegetable oil
2 cups cheddar cheese, shredded
Salt and pepper, to taste
1 can enchilada sauce, 10 ounces
6-8 corn tortillas
9-inch cast iron skillet or casserole
Preheat oven to 350 degrees
Sour cream for serving (optional)
Squeeze all of the liquid out of the thawed spinach. Heat a 2-quart sauce pan and add vegetable oil. Add onion, mushrooms and spinach. Sautee on medium heat for about 5 minutes until mushrooms brown. Season to taste with salt and pepper.
Empty enchilada sauce into a sautee pan and heat just to a simmer. The purpose of this is to warm the tortilla so it does not break into pieces when it is filled and rolled.
Place one tortilla at a time in sauce, take out and place in skillet. Messy but highly worth it!
Place 2 heaping tablespoons of spinach/mushroom mixture in the tortilla.
Add about 2 tablespoons of cheese. Roll up and set in place in the skillet.
Repeat until finished with all 6 tortillas. There should not be any spinach leftover. Pour remaining sauce over the enchiladas.
Top with remaining cheese.
Bake for approx. 20 minutes, until sauce is bubbling.
If you like a browned cheesy topping, I highly recommend turning on your broiler for the last 2-5 minutes, you’ll be glad you did.
It’s best if you let it set about 10 minutes before serving, if you can handle waiting. Double the recipe if you must!