Joby's Portobello Spinach Enchiladas with Tomatillo Cilantro Cream Sauce

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

Number of Servings: 6


    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.