Sunday, May 3, 2015

Spinach Mushroom Potato Enchiladas with Salsa Verde Cashew Cream Sauce

Ingredients:

2 large garlic cloves, crushed
16 oz. organic button mushrooms or baby bellas (or a combination of both), chopped small
2 medium-sized organic russet or Yukon gold potatoes, diced small, leave skins on (if desired)
16 oz. fresh, organic spinach, chopped roughly
2 T Mexican seasoning (I make the recipe from the PlantPure Nation cookbook and use it in this recipe)
1 bag whole wheat tortillas (8-9 small tortillas)
1/2 cup raw cashews, soaked in water for a few hours or overnight if not using a high-speed blender like a Vitamix
2 bottles of Taco Bell Salsa Verde (or any Salsa Verde sauce you like)


Filling:

Preheat oven to 400 degrees.
Toss potatoes in 1 T of the Mexican seasoning and bake on parchment paper for about 15 minutes until crispy on the outside and tender on the inside.
While potatoes are baking, steamfry garlic over medium-high heat in 2 T of water for about a minute in a very large skillet.
Add chopped mushrooms and cook for about 10 minutes, or until all of the moisture has cooked out.
Add chopped spinach and cook until wilted (about 3 or 4 minutes).
Add seasonings and salt.
Stir everything well.
Add the roasted potatoes into the skillet and combine 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.
Just before putting in the oven





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.

Cover the 9x13 pan of enchiladas with foil and bake for 30 minutes. Serve!

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4 comments:

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

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

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  2. When you say 2 bottles of the salsa do you mean 2 bottles of the 7.5oz size? Since they're no longer selling these apparently I had to use The Great and Mighty Google to find it online to guesstimate how much salsa verde I needed. I went with 15oz but did not get as much volume as you did according to the pic above.

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    1. Two 7.5 oz bottles. I bought mine at Kroger.

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