Alright, I’m going to get off tech topics for a moment to satisfy the Googlers who are coming here looking for recipes because “Salad” is in the name of the blog. 😉
Friends recently asked for this recipe, so I decided to share here, too! It has several shortcuts (I don’t roast and dice the green chiles myself, make the tortillas from scratch, grow the spinach and forage the mushrooms… you get the idea) and it’s not exactly traditional, but I bet you won’t care when you’re eating them.
Mushroom & Spinach Enchiladas
(NOTE: I don’t really have a clue about the amounts; I’m just guessing here. Honestly, I’m guessing about the whole thing—I’ve never written it down and never, ever made it the exact same way twice.)
1-2 tbsp olive oil (optional; see instructions)
12-18 corn tortillas
2-3 cups grated monterey jack cheese (white cheddar, colby jack, longhorn, and part skim mozzarella are fine too)
3 cups mushroom soup (I used some schmancy organic portabello mushroom soup, the kind that comes in a carton, not a can)
1 small can diced New Mexico (Hatch) green chile OR 1 can (15oz) green enchilada sauce (optional)
1 pkg (1lb?) mushrooms, roughly sliced
1 pkg baby spinach, washed and roughly chopped
1/2 white or yellow onion, diced or sliced
2 cloves garlic, minced or pressed
1-2 tbsp olive oil
1/2 cup enchilada sauce
1tsp cumin (optional)
Salt & Pepper
Finely diced red onion
Crumbled queso fresco (or feta)
1. Preheat oven to 350 degrees.
2. Heat a large nonstick skillet on medium. Brush corn tortillas lightly on both sides with olive oil. Place tortillas in skillet, one or two at a time. Fry on each side for 15-20 seconds. The goal here is to soften the tortillas and make them more pliable, not to actually fry them or make them crispy. Place tortillas on a paper towel to drain excess oil, set aside.
ALTERNATIVE: After making sure tortillas are not stuck together, wrap the entire stack of tortillas in a lightly damp towel. Place in microwave for 1-2 minutes. This steams the tortillas and usually makes them soft enough to roll, but they will be a little more brittle than frying in oil. If you choose this option, wait until just before assembling the enchiladas—otherwise they will get cold while you cook the filling.
3. In a saucepan, combine mushroom soup and green chile. Heat at medium-low.
(NOTE: You can add the green chile separately as a topping, to let each person control their spiciness)
4. In the same skillet used for the tortillas, heat 1-2 tablespoons of oil. Add onions and cook at least until they are translucent. Caramelize the onions if you have the patience. If you like cumin, add it now. Add the garlic and mushrooms, cook until mushrooms are tender. Add 1/2 cup of the enchilada sauce heating in the saucepan to the skillet, then immediately add the spinach. You can add the spinach a little at a time, but I like to add the entire pile at once and briefly cover the skillet with a lid. The sauce will help steam and wilt the spinach. After the spinach has reduced in volume, stir all the ingredients together thoroughly. Remove from heat when the spinach is completely soft but still bright green. Add salt and pepper to taste.
5. In a shallow casserole dish, assemble the enchiladas. In each tortilla, place a scoop of the filling and a little cheese, then roll up the tortilla. Place the enchiladas in the dish, tortilla flap side down, lining them up as you go. Personally, I assemble them in the dish so I make less of a mess. Knowing how much filling and cheese to place in each tortilla is a guessing game—try to use up all the filling but save some cheese for sprinkling on top.
6. Once the casserole dish is filled, pour the remaining enchilada sauce over the enchiladas, making you cover all the tortillas completely. The traditional Mexican method involves dipping the entire tortilla in the sauce before adding the filling; my way is not quite as good, but much faster and less messy. 😉 Give the dish a little shake to make sure the sauce gets between all the gaps and to the bottom of the dish. Sprinkle remaining cheese over the top.
7. Place dish in oven for 10-30 minutes, until cheese is melted and bubbly. Covering the dish with foil is optional—it steams the enchiladas, which makes them a little softer—which is nice when the tortillas are a little thicker, stale, or tough.
8. Serve topped with finely diced red onion, chopped cilantro, crumbled queso fresco and a wedge of lime.
9. Turn off your oven! I know you were drinking those cucumber margaritas that Rick Bayless made for Martha Stewart with your enchiladas and probably forgot. You can thank me later…