Wednesday, March 3, 2010

Mushroom Enchiladas with Cilantro Cream Sauce

Recipe From: Recipe Zaar
This called for spinach, but I used chicken in it's the last 2 ingredients are optional.
10-12 flour tortillas
1 1/2 cups Monterrey Jack cheese (shredded)
1 tbsp butter
1 small onion (minced)
2 garlic cloves (minced)
1 lb mushrooms (chopped)
1/4 cup chicken broth
12 ounces fresh spinach (washed, drained and coarsely chopped)
1-2 chicken breasts (boiled and shredded)

Cilantro Cream Sauce
1/4 cup lime juice
3/4 cup water
1 tsp seasoning salt
1 tbsp chicken bouillon granule
1 tbsp garlic powder
1/2 cup cilantro (chopped)
1 cup sour cream

Boil and shred chicken. Heat butter in a large skillet over medium heat and saute onions, garlic and mushrooms until soft and liquid has evaporated, about 5 to 7 minutes. Remove half of the mushroom mixture and set aside, reserving for the sauce. Add broth and cook for 2 minutes more. Add optional spinach and cook until spinach is wilted and liquid has evaporated. Taste and add salt or season salt to taste IF NEEDED.

Sauce: In a small sauce pan combine water, wine/juice, seasoned salt, chicken bouillon and garlic powder. Stir to dissolve before adding reserved mushroom mixture, sour cream and cilantro. Reduce heat to simmer until sauce just begins to thicken. Preheat oven to 350°F. Wrap tortillas in paper towels and heat in microwave for a minute or so just to soften them. Divide filling evenly among the warm tortillas, fill and roll and place them seam side down in a greased 9x13 pan. Pour sauce over enchiladas, top with shredded cheese and bake 10-15 minutes- just until cheese is melted- browned if you like- and the entire dish has heated through.

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