Mexican food is definitely one of my favorite things in the world. I think I inherited that trait from my mom, who had me convinced at a young age that we were Spanish, thanks to her impressive second-language speaking skills. Corey also loves Mexican food, so one of our weekend rituals is visiting different local Mexican restaurants. During the week, however, if the craving comes upon us, I like have a repertoire of our favorite Mexican dishes handy. This week, we decided to try making vegetarian enchiladas. One ingredient that I really think makes Mexican food extra delicious is Queso Blanco. I found a package of it at our grocery store, and decided to try it out. It’s really just a salty white cheese, but it melts perfectly in the enchiladas and adds great flavor. Ariba!
Spinach and Mushroom Enchiladas
(two enchiladas per person)
6 Whole Wheat Tortillas, 6-inches
1 package frozen spinach, microwaved and excess moisture squeezed out
8 oz. white mushrooms, sliced
6 oz. Queso Blanco, diced
2 cans Enchilada Sauce
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon Adobo
1 tablespoon EVOO
1/2 cup Mexican cheese, shredded (use Reduced Fat, if you can find it!)
salt and pepper, to taste
Preheat oven to 400 degrees. Microwave frozen spinach according to package directions, then use a clean kitchen towel to squeeze out the moisture in the spinach. Set aside. In a skillet, heat 1 tablespoon EVOO over medium heat.
Add sliced mushrooms to pan. Cook until brown and juices release, about 5 minutes.
Add cooked spinach to the mushrooms. Stir well, until spinach is distributed evenly with the mushrooms.
Season with chili powder, cumin, Adobo, and salt and pepper.
Add diced Queso Blanco to the mixture, and mix until well combined. Pour about a 1/4 cup of the Enchilada sauce on the bottom of the baking pan you are using to bake the enchiladas. To assemble enchiladas: Lay one tortilla on a flat service. Spoon the spinach, mushroom and queso mixture down the middle of the tortilla. Fold sides in towards the middle, then place enchilada seam-side down in the pan, on top of the sauce. Continue until you have 6 enchiladas in the pan. Pour remaining sauce on top, until each one is fully covered in sauce (you may not need to use 2 full cans). Sprinkle Mexican cheese on top of each one. Bake in oven for about 20 minutes, until bubbly and cheese is melted. Serve with salsa and Fat Free sour cream.