Spinach Portabella Enchiladas
2 Tbsp Olive Oil
1 Onion (Chopped)
1 tsp Oregano
1 tsp Marjoram
2 Portabella Mushrooms
16 Ounces Spinach
2 Cups Jack Chesse (shredded)
12 Corn Tortillas
3 - 3 1/2 Cups Enchilada Sauce
Sautee onions in olive oil over medium heat until softened. Add oregano and marjoram. Sautee for a few minutes more. Slice portabellos in half, then slice lengthwise into strips. Add to onion mixture and sautee for 5 minutes.
Add half the spinach. Stir into mushroom-onion mixture. When the spinach starts to wilt, add the rest and stir. When all the spinach is wilted, remove from heat and set aside. Season with salt and pepper to taste.
Spread 1/2 cup of enchilada sauce in bottom of 13" x 9" pan.
Soften the tortillas in the microwave (I steam approximately 4-6 tortillas between two plates for 2 minutes). Place one tortilla flat on a plate. Add spinach-mushroom filling and cheese (see picture).
Use approximately 2 Tbsp of spinach-mushroom filling and 1 Tbsp of cheese. You should use all of the spinach-mushroom filling. Reserve cheese (1/2 cup or so) for the top. Roll up tightly and place in baking dish. Continue for the remaining tortillas.
Pour remaining enchilada sauce over the filled tortillas, making sure to cover all the tortillas. Sprinkle the remaining cheese on top.
Cover with foil. Bake at 350 for 20-30 minutes. Remove foil. Bake until cheese is melted sauce is bubbly.
Toasted Garlic Enchilada Sauce
18 Dried New Mexico Chilis
3 Tbsp Olive Oil
5 Cloves Garlic (Minced)
2 Tbsp White flour
1/4 tsp Cumin
1 Cup Vegetable Broth
Salt
Soak chilies in 2 cups boiling water for 20 minutes.
Puree chilies (remove stems) and water in blender.
Strain the chile puree, pressing against the solid to get all the liquid out. Discard solids. Set strained puree aside.
Heat olive oil in a saucepan over medium heat. Add minced garlic.
Before the garlic starts to brown, add the flour and cumin. Cook, stirring, until the flour and garlic are a light toasty brown.
Add broth to chile puree to make 3 1/2 cups. Add mixture to toasted flour, stirring to avoid clumps.
Add salt to taste.
Heat to a simmer, and cook until slightly thickened.
