• 1 tablespoon butter
  • 1/2 small onion, minced
  • 1 clove fresh garlic, minced
  • 1/2 pound mushrooms, chopped
  • 1/4 cup white wine
  • 12 ounces fresh spinach, washed, drained and coarsely chopped
  • Seasoned salt, to taste
  • SAUCE:
  • 1 tablespoon butter
  • 1/2 small onion, minced
  • 1/2 pound mushrooms, finely chopped
  • 1/4 cup white wine
  • 3/4 cup water
  • 1 tablespoon seasoned salt
  • 1 tablespoon chicken (bouillon) base
  • 1 tablespoon garlic powder
  • 8 ounces fresh spinach, washed and drained
  • 1 cup heavy cream
  • Oil, for softening tortillas
  • 12 corn tortillas
  • 1 1/2 cups shredded
  • Monterey Jack cheese


To make filling: Heat butter in a large skillet over moderate heat. Add onions,garlic and mushrooms and sauti until soft and liquid has evaporated, about 5 to 7 minutes. Add wine and cook for 2 minutes more. Add spinach and seasoned salt and cook, stirring, until spinach is wilted and liquid has evaporated. Remove from heat and set aside.

To make sauce: Heat butter in a large skillet, add onion and mushrooms and sauti until softened. Add wine and cook until liquid has been absorbed, about 2 minutes more. Meanwhile, in a blender, add the water, seasoned salt, chicken base and garlic powder and blend. Add spinach, a little at a time, and blend until mixture is smooth. Add puried spinach mixture to skillet and stir to combine. Add heavy cream and bring mixture to a boil; simmer briefly until desired consistency is attained.

To assemble and cook enchiladas: Preheat oven to 400 degrees. Heat oil in a small pan and dip tortillas briefly in hot oil to soften; drain well between paper towels. Divide filling evenly among the tortillas, fill and roll. Place enchiladas seam side down in a heat-proof baking dish that's just large enough to hold them comfortably. Pour sauce over enchiladas, top with shredded cheese and bake in preheated oven 15 to 20 minutes.

Makes 12 enchiladas (4 to 6 servings).

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Submitted 6/13/05.
Submitted By: Teresa Johnson
Casarita's Spinach Enchiladas