Enchiladas Suizas
Spinach and mushroom enchiladas with sour cream sauce
Ingredients
| For enchiladas: | ||
| Butter/Oil | 2 Tablespoon | |
| Onion | 1 , diced, divided | |
| Fresh spinach | 10 Ounce , washed well and chopped | |
| Sliced mushroom | 8 Ounce | |
| Himalayan pink salt | 1/2 Teaspoon | |
| Corn tortillas | 12 | |
| Grated white cheese | 1 Cup (16 tbs) | |
| For suiza sauce: | ||
| Tomatillos | 12 Ounce | |
| Poblano pepper | 1 | |
| Garlic | 3 Clove (15 gm) , peeled | |
| Cilantro leaves and stems | 1/4 Cup (4 tbs) (packed) | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Ground nutmeg | 1/4 Teaspoon | |
| Mexican crema/Sour cream | 1 Cup (16 tbs) |
Directions
MAKING:
Heat butter in a skillet and saute half of the onion.
Add mushroom and stir well.
Cover the pan and cook for 1-2 minutes.
Take off the lid and cook until dry.
Add spinach, salt and cook until wilted.
For sauce, place remaining onions in a pot and cover with water.
Roast or broil pepper until blackened. Cool and remove the skin.
In a blender, combine pepper flesh, onion, garlic, cilantro, salt, pepper, nutmeg and blend until smooth. Add crema and blend well.
Soften tortillas in oil and place 2-3 tablespoonfuls of spinach mixture into each.
Roll and pack into baking pan.
Pour sauce over it and sprinkle cheese.
Broil for 1 minute or until cheese melts.
SERVING:
Serve and enjoy!
Recipe Summary
Nutrition Facts
Serving size
Calories 398Calories from Fat 185
% Daily Value*
Total Fat 21 g32.3%
Saturated Fat 12 g60%
Trans Fat 0 g
Cholesterol
Sodium 575 mg23.96%
Total Carbohydrates 45 g15%
Dietary Fiber 3 g12%
Sugars 4 g
Protein 11 g22%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
