Spinach, Mushroom, and Poblano Enchiladas in a Tomatillo Sauce

I recently had mushroom and spinach enchiladas at Chevy’s that I really loved and I couldn’t wait to recreate at home. I had fun making this recipe and really, really enjoyed these enchiladas. My green sauce turned out tangy and flavorful and the mushroom and spinach filling was hearty and delicious. I really loved the combination of flavors and textures in this dish. My kids didn’t like the tangy sauce but my husband and I both thought these enchiladas were terrific.

How to Make Spinach, Mushroom, and Poblano Enchiladas in a Tomatillo Sauce:

Ingredients:

Tomatillo Enchilada Sauce:

• Olive oil
• 5 tomatillos, outer skin removed and scrubbed clean
• 1/4 sweet yellow onion, cut into wedges
• 2 cloves of garlic, DO NOT REMOVE SKIN
• 1 cup of fresh cilantro, chopped
• Juice of 1/2 a lime
• 1 tsp cumin
• Sea salt and freshly cracked pepper, taste

Enchilada Ingredients:

Preheat the oven to 350 degrees.

Heat the olive oil in a large skillet over medium-high heat. Once the pan is hot, add the mushrooms and let them sit without stirring for 2-3 minutes, or until golden brown. Stir the mushrooms then add the onion and poblano pepper; add more olive oil or olive oil spray if needed then cook for 3-4 minutes or until the onion and poblano are softened. Add the minced garlic and cook, stirring constantly, for 1 minute. Add the spinach, cumin, coriander, sea salt, and freshly cracked pepper, to taste then cook, stirring constantly, for an additional minute.

Repeat the process until all of the enchiladas are finished. Add the rest of the enchilada sauce over the top of the enchiladas.