Enchiladas Suizas

HilahCooking's picture

Jan. 07, 2016

Spinach and mushroom enchiladas with sour cream sauce.


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)



1.Heat butter in a skillet and saute half of the onion.

2.Add mushroom and stir well.

3.Cover the pan and cook for 1-2 minutes.

4.Take off the lid and cook until dry.

5.Add spinach, salt and cook until wilted.

6.For sauce, place remaining onions in a pot and cover with water.

7.Roast or broil pepper until blackened. Cool and remove the skin.

8.In a blender, combine pepper flesh, onion, garlic, cilantro, salt, pepper, nutmeg and blend until smooth. Add crema and blend well.

9.Soften tortillas in oil and place 2-3 tablespoonfuls of spinach mixture into each.

10.Roll and pack into baking pan.

11.Pour sauce over it and sprinkle cheese.

12.Broil for 1 minute or until cheese melts.


13.Serve and enjoy!

Recipe Summary

Difficulty Level: Easy
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 398Calories from Fat 185

 % Daily Value*

Total Fat 21 g32.3%

Saturated Fat 12 g60%

Trans Fat 0 g


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