The authentic red enchilada recipe gets gets a modern Mexican accent with the soothing, mellow flavors of baby spinach and button mushrooms. Family-friendly for all ages.
Spinach Mushroom Red Enchiladas
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- 1 tsp vegetable oil
- 1 bunch green onion, sliced thinly into rings
- 6 button mushrooms, sliced
- 1 clove garlic
- 6 cups baby spinach
- 1 cup shredded Cheddar or Jack cheese
- 1/2 cup vegetable oil, for frying
- 4 corn tortillas
- 1 (28-ounce) can LA VICTORIA® Red Enchilada Sauce
- 1 avocado, sliced
- 2 tsp sour cream
- Heat up a large sauté pan and add the teaspoon of oil.
- Sauté the green onion, saving a small amount for garnish later, and mushrooms on medium heat for two minutes, stirring.
- Add the garlic and sauté 30 seconds more.
- Add the spinach and stir all until the spinach wilts and all is soft and well mixed together.
- Let cool in a bowl. When cool, tip the bowl over a sink and gently press out most of the water from the mixture with your hand, about 10 seconds. (or twist in a cheesecloth).
- Mix in the shredded cheese, reserving 1/4 cup for garnish.
- In a sauté pan just big enough to hold one tortilla flat, add the vegetable oil and heat on medium flame for 1 minute.
- Fry each tortilla one at a time for 5 seconds each and lay on paper towels. They should be fried through, but still soft.
- Preheat oven to 400°F.
- Pour the LA VICTORIA® Red Enchilada Sauce into a bowl or shallow dish.
- Dip each fried tortilla into the sauce two times, coating well.
- Place on a sheet of plastic wrap and stuff each with 1/4 of the filling.
- Roll up the tortillas and sit them seam side down in a greased baking dish or oven-safe sauté pan, in groups of twos or threes, depending on your desired portion.
- Sprinkle with cheese on top and bake uncovered for ten minutes.
- Remove with a spatula to a plate.
- Top with a slice of avocado, a dollop of sour cream, and a sprinkling of green onion.