Roberto Santibañez's Spinach and Mushroom Enchiladas

    Spinach and Mushroom Enchiladas by Roberto Santibanez
    Truly Mexican by Roberto Santibanez (Wiley 2011)

    These Spinach and Mushroom Enchiladas are vegetarian but hearty and satisfying.

     

    Roberto Santibañez is the chef/owner of Fonda restaurants in Brooklyn and Manhattan, NY. He is the author of Rosa’s New Mexican Table, nominated for a James Beard Award. His second book Truly Mexican was one of the Notable Cookbooks of 2011 by the New York Times

     

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    Ingredients
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    Sautéed Spinach and Mushrooms
    1/4
    cup
    mild olive oil or vegetable oil
    1
    medium white onion, halved and thinly sliced lengthwise
    3/4
    pound
    mixed or button mushrooms, trimmed and sliced
    1
    to 2 fresh jalapeño chiles, thinly sliced, including seeds
    1/4
    teaspoon
    fine salt, or 1/2 teaspoon kosher salt
    1 1/2
    pounds
    spinach (2 large bunches), stems discarded, and leaves well rinsed
    *
    freshly squeezed lime juice to taste
    Enchiladas
    2
    cups
    sautéed spinach and mushrooms
    2
    cups
    cups roasted tomato salsa with chipotle and habanero chiles
    *
    chicken stock or water if necessary
    2
    tablespoons
    mild olive oil or vegetable oil
    8
    corn tortillas, homemade or store-bought
    Garnish
    1/4
    cup
    Mexican crema, crème fraîche, or sour cream, thinned slightly with water, if necessary, for drizzling
    1/4
    cup
    grated queso fresco or ricotta salata
    1/4
    cup
    cup finely chopped white onion
    1/4
    cup
    Chopped Cilantro
    Directions
    Step 1
    Heat the oil in a large heavy skillet over high heat until it is almost smoking. Add the onion, mushrooms, and chiles, and cook, stirring frequently, until the mushrooms and onion are softened and any liquid the mushrooms have given off has evaporated, 5 to 8 minutes.
    Step 2
    Add the salt, and add the spinach by the handful, stirring or tossing to wilt it until it all fits in the skillet. Then cover and cook until all the spinach is just wilted, about 1 minute. Season to taste with lime juice and additional salt. This dish keeps in the refrigerator for up to two days.
    Step 3
    Preheat the oven to 300°F.
    Step 4
    Warm the sautéed spinach and mushrooms, if necessary, in a small baking dish, covered with foil, 15 to 20 minutes.
    Step 5
    Meanwhile, heat the salsa in a saucepan over medium-low heat until heated through, adding some chicken stock or water, if necessary, to maintain a velvety consistency that is thick enough to coat a wooden spoon, but not gloppy.
    Step 6
    Soften the tortillas in oil, then fill them with the spinach and mushrooms.
    Step 7
    Arrange them next to each other in a baking pan or a heatproof serving dish, and reheat them in the oven for 10 minutes.
    Step 8
    Transfer 2 rolled, filled tortillas to each of 4 plates (or keep them in the serving dish) and spoon the salsa generously over them.
    Step 9
    Drizzle with the crema, and top with the cheese, onion, and cilantro.
    Step 10
    Serve them with rice, beans, or any other side you like.
    Step 11
    * These enchiladas can be assembled in a baking dish (before you top them with the sauce) up to four hours ahead and kept covered with plastic wrap in the refrigerator once they’re cool. Cover the enchiladas with foil and reheat them in a 350°F oven for about 20 minutes, and then spoon the warm sauce over them before garnishing and serving.

    Nutrition Facts

    Serving Size: 
    Serving Per Recipe: 
    8
    0
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    65 mins
    Prep Time: 
    10 mins
    Cook Time: 
    55 mins
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    The base number of servings for this recipe is 8
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