Joby's Portobello Spinach Enchiladas with Tomatillo Cilantro Cream Sauce

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

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.