Go Back
–+ servings
Spinach, Mushroom, and Poblano Enchiladas in a Tomatillo Sauce
Print

Spinach, Mushroom, and Poblano Enchiladas in a Tomatillo Sauce

Course Main
Cuisine Mexican
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 2
Author Pam - For the Love of Cooking

Equipment

  • Baking Sheet
  • Food Processor, Immersion Blender, or Blender
  • Large skillet
  • Small Baking Dish

Ingredients

Tomatillo Enchilada Sauce:

  • Olive oil
  • 5 tomatillos outer skin removed and scrubbed clean
  • ¼ yellow onion cut into wedges
  • 2 cloves of garlic DO NOT REMOVE SKIN
  • 1 cup of fresh cilantro chopped
  • Juice of ½ a lime
  • 1 tsp cumin
  • Sea salt and freshly cracked pepper taste

Enchilada Ingredients:

  • 2 tbsp butter or olive oil divided
  • 8 oz button mushrooms sliced thickly
  • ¼ yellow onion diced
  • 1 small poblano pepper seeded and diced
  • 1 clove of garlic
  • 2 cups of fresh spinach
  • ¼ tsp cumin
  • ¼ tsp coriander
  • Sea salt and freshly cracked pepper to taste
  • 6 corn tortillas
  • Monterey Jack cheese shredded

Serving:

  • Cotija cheese shredded
  • Grape tomatoes diced
  • Green onion sliced
  • Fresh cilantro chopped

Instructions

  • Preheat the oven to broil. Place the rack about 3-4 inches from the top of the oven. Line a baking sheet with foil, then spray it with cooking spray.
  • Char the veggies by placing the tomatillos, onion, and garlic on the baking sheet.
  • Place the baking sheet under the broiler. Make sure to position the tomatillos directly under the heating element. Let the tomatillos blacken on all sides, then remove them from the oven. Side Note: Remove the onions and garlic earlier if they char more quickly than the tomatillos.
  • Carefully remove as much of the blackened tomatillo skin as possible.
  • Make the tomatillo sauce by placing the tomatillos, onion, garlic (WITH SKINS REMOVED), cilantro, lime juice, cumin, sea salt, and freshly cracked pepper, to taste, into a blender or food processor. Blend until it becomes a puree. Taste and re-season if desired. Set aside until needed.
  • Preheat the oven to 350 degrees.
  • Cook the mushrooms by heating one tablespoon of butter or 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.
  • Add the remaining tablespoon of butter or oil, then add the onion and poblano pepper, and cook for 3-4 minutes or until 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.
  • Prepare the tortillas by wrapping them in a towel and microwaving for 30-60 seconds until soft and pliable.
  • Prepare the enchiladas by coating a small baking dish with olive oil cooking spray, then pour some enchilada sauce over the bottom.
  • Place the shredded cheese down the center of a tortilla, spoon the mushroom mixture on top, then roll up and place it in the pan seam-side down. Repeat the process.
  • Add the rest of the enchilada sauce over the top of the enchiladas. Cover with foil.
  • Bake the enchiladas by placing the baking dish in the oven for 15 minutes.
  • Remove from the oven and top them with a bit of cotija cheese, diced tomatoes, and green onions.
  • Serve immediately. Enjoy.