This recipe for Creamy Spinach Mushroom Enchiladas is so scrumptious your kids won’t believe it’s jam-packed with Popeye’s favorite ingredient. Passanante’s Home Food Service recommends doubling the recipe below and saving the extras in the freezer for a quick meal when you’re short on time. This recipe can also become a vegetarian favorite in a hurry if you skip out on the chicken and double the spinach and mushrooms.
What you need:
- 2 chicken breasts
- 2 teaspoons of olive oil
- 2 cloves of garlic, minced
- 1 1/2 teaspoons chili powder
- 1 1/2 teaspoons ground cumin
- 10 ounces sliced mushrooms
- 10 ounces frozen spinach, thawed and drained
- 8 ounces light cream cheese with onions and chives
- 1/2 teaspoon salt
- 8 ounces of sour cream
- White corn tortillas
- Monterey Jack cheese
- Salsa Verde (see recipe below) – can also use bottled salsa
How to make Creamy Spinach Mushroom Enchiladas:
- Boil and shred chicken. Set aside
- Heat oil in a large skillet over medium-high heat. Add garlic, chili powder, cumin and mushrooms; saute for 5 minutes.
- Add spinach and salt to skillet.
- Stir in cream cheese. Cook until the cheese melts.
- Heat the salsa in a sauce pan over low heat; add the sour cream and mix well.
- Wrap 5 tortillas in foil and put them in the oven at 350 degrees for about 8-10 minutes. This keeps them from falling apart.
- Put spinach mixture, chicken, and cheese in a tortilla and wrap it up. Place in a greased baking pan.
- Top with salsa and sour cream mixture, then cheese. Bake at 350 degrees for about 15 minutes or until bubbly.
How to make Salsa Verde:
Combine 5 tomatillos, husked and coarsely chopped, cilantro, 1 small onion, 1 jalapeño, salt, and 1 tablespoon oil in a food processor and mix until smooth. Cook for 15 minutes on low-medium heat with a little oil.