Sunday, May 3, 2015

Spinach Mushroom Potato Enchiladas with Salsa Verde Cashew Cream Sauce


(not pictured: onion and garlic)

1 small organic yellow onion, diced
2 large garlic cloves, crushed
16 oz. organic button mushrooms or baby bellas, chopped roughly
1-2 organic russet or Yukon gold potatoes, diced small, leave skins on (optional)
2 bags (about 12-16 oz) of fresh, organic spinach, chopped roughly (or use frozen!)
Mexican seasonings to your taste (I use 1 t. cumin, ½ t. chili powder, ¼ cup chopped cilantro, 1 t. Mrs. Dash Southwest Chipotle Seasoning, and 1 ¼ t Himalyan Salt)
1 bag whole wheat tortillas
1/2 cup raw cashews, soaked in water for a few hours or overnight
2 bottles of Taco Bell Salsa Verde (or Trader Joe's Salsa Verde Sauce)


Filling:

In a very large skillet, steamfry onions over medium-high heat until translucent, adding a bit of water if needed.
Add garlic and cook for another 2 minutes.
Add chopped mushrooms and diced potatoes (if using), cook for about 10 minutes
Add chopped spinach and cook until wilted (about 3 or 4 minutes).
Add seasonings and salt.
Stir everything well.



Prepare the enchiladas:
If your tortillas are not super flexible, you can add 2 inches of water to a medium sauce pot and bring to a boil. Put a cooling rack on top (or you can use the rack from your toaster oven), and place a tortilla on the rack. Carefully steam one side. Pull the rack away before flipping to the other side to prevent burning your hand on the steam.
Lay the steamed tortilla on a board or plate and place filling in a one-inch wide strip down the center.
Roll the tortilla up and place in a 9x13 glass pan.
Do this for each of the tortillas until you have used all of the filling and filled your pan.
Preheat oven to 375 degrees.

Make the sauce:
Drain water from cashews, rinse them with cold water. Then, put in blender with both bottles of Taco Bell Salsa Verde. Blend in a high-speed blender for several minutes until very smooth. Pour over enchiladas. Cover with foil and bake for 30 minutes, or until warmed through.

2 comments:

  1. Made this dish tonight and it was delicious, we loved it, will be making it again!!!

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    Replies
    1. That is wonderful news! It's one of our favorites.

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