Joby's Portobello Spinach Enchiladas with Tomatillo Cilantro Cream Sauce

Name: Joby''s Portobello Spinach Enchiladas with Tomatillo Cilantro Cream Sauce Recipe
Yield: 6
Ingredients: 2 lbs tomatillos husked rinsed & quartered; 1 ½ cup chicken broth; 10 cloves garlic peeled; Salt & Pepper; 2 tbsp cream cheese; 2 tbsp heavy cream; 2 cups green onions chopped; 2 cups cilantro chopped; 1 serrano chile chopped; 1 teaspoon ground cumin; 2 teaspoons garlic powder; 1 tbsp fresh lime juice; 1 onion chopped; 2-3 cloves garlic crushed; ¼ cup sun dried tomatoes chopped; 4 portabella mushrooms diced; 10oz frozen spinach thawed drained; 8oz cheese grated; 12 6-inch tortillas

Number of Servings: 6

Ingredients

2 lbs tomatillos, husked, rinsed, & quartered1 ½ cup chicken broth10 cloves garlic, peeledSalt & Pepper2 tbsp cream cheese2 tbsp heavy cream2 cups green onions, chopped2 cups, cilantro, chopped1 serrano chile, chopped1 teaspoon ground cumin2 teaspoons garlic powder1 tbsp fresh lime juice1 onion, chopped2-3 cloves garlic, crushed¼ cup sun dried tomatoes, chopped4 portabella mushrooms, diced10oz frozen spinach, thawed, drained8oz cheese grated12 6-inch tortillas

Directions

In a pot, over medium high heat, add tomatillos, broth, garlic, and pepper, and simmer gently until tomatillos are soft, about 10 minutes. Turn off heat. Add cream cheese & heavy cream & mix well. Then add green onions, cilantro, and chili, cumin, garlic powder & lime juice and quickly blend using an immersion blender. Check for seasoning. Put aside, reserving ½ cup.

In a pan, add oil from sun dried tomatoes. Sauté tomoates, garlic, & onion, until golden & cooked down. Add drained spinach to this and mix thoroughly. Put in a large bowl. Then sauté mushrooms in small batches. Add to onions & stir well. Add some sauce till mixture is lightly moistened but not too watery. Preheat oven to 450 & spray a 9x13 dish. Dip tortillas into sauce & layer into pan. Top with the mushroom mixture & 5 ounces of cheese. Repeat w/ remaining 6 tortillas, some sauce & 3 ounces of cheese. Reserve some sauce for later. Bake for 25-30 minutes.

Number of Servings: 6

Recipe submitted by SparkPeople user JOBYNE.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 406.5
Total Fat: 18.4 g
Cholesterol: 43.6 mg
Sodium: 577.5 mg
Total Carbs: 46.8 g
Dietary Fiber: 10.1 g
Protein: 19.9 g

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