Savory Vegetarian Enchiladas with a Twist
A Flavorful Fusion of Tomatillo Sauce and Sauteed Mushrooms
Looking for a dish that will tantalize your taste buds and leave you wanting more? Look no further! These vegetarian enchiladas combine the richness of sauteed mushrooms and spinach with the tanginess of tomatillo sauce, all wrapped up in crispy corn tortillas and melted Jack cheese.
The Perfect Blend of Flavors
To create this culinary masterpiece, start by making the tomatillo sauce. Simply boil fresh tomatillos and garlic cloves in water until they’re soft and pale green, then blend them with serrano chiles, cilantro, onion, and salt. Simmer the sauce until it thickens and deepens in color, adding a splash of cooking liquid if needed.
Sauteed Mushrooms and Spinach Take Center Stage
Next, warm some olive oil in a frying pan and sauté diced onion until it’s tender and browned. Add sliced mushrooms and cook until they’re just tender, then stir in chopped spinach until it’s wilted. Drain off any excess liquid and add a quarter cup of the tomatillo sauce, simmering for five minutes to meld the flavors.
Assemble and Bake to Perfection
Preheat your oven to 375°F and prepare a 9×13 inch baking dish. Spread a cup of the tomatillo sauce on the bottom, then fry corn tortillas in canola oil until they’re crispy and pliable. Fill each tortilla with the mushroom-spinach mixture and a sprinkle of cheese, rolling them up tightly and placing them in the baking dish. Pour the remaining sauce over the enchiladas, topping them with the remaining cheese. Bake for 20-30 minutes, or until the cheese is golden brown and bubbly.
The Finishing Touches
Let the enchiladas sit for five minutes before serving, garnished with a dollop of sour cream, chopped green onions, cilantro, and sliced black olives. This dish is sure to become a new favorite, with its perfect balance of flavors and textures. So go ahead, indulge in this savory delight and experience the magic of vegetarian enchiladas!
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