Spinach, Mushroom, and Poblano Enchiladas in a Tomatillo Sauce

I recently had mushroom and spinach enchiladas at Chevy's that I really loved and I couldn't wait to recreate at home. I had fun making this recipe and really, really enjoyed these enchiladas. My green sauce turned out tangy and flavorful and the mushroom and spinach filling was hearty and delicious. I really loved the combination of flavors and textures in this dish. My kids didn't like the tangy sauce but my husband and I both thought these enchiladas were terrific.

Spinach, Mushroom, and Poblano Enchiladas in a Tomatillo Sauce:

Recipe and photos by For the Love of Cooking.net

Inspired by Chevy's

Tomatillo Enchilada Sauce:

• Olive oil
• 5 tomatillos, outer skin removed and scrubbed clean
• 1/4 sweet yellow onion, cut into wedges
• 2 cloves of garlic, DO NOT REMOVE SKIN
• 1 cup of fresh cilantro, chopped
• Juice of 1/2 a lime
• 1 tsp cumin
• Sea salt and freshly cracked pepper, taste

Preheat the oven to broil. Place the rack about 3-4 inches from the top of the oven. Line a baking sheet with tin foil then spray it with cooking spray. Place the tomatillos, onion, and garlic on the baking sheet.

Place the baking sheet under the broiler. Make sure to position the tomatillos directly under the heating element while also making sure the onion and garlic are NOT directly under the heating element to prevent them from over charring. Let the tomatillos blacken on all sides then remove from the oven. Carefully remove as much of the blackened tomatillo skin as possible. Place the tomatillos, onion, garlic (WITH SKINS REMOVED), cilantro, lime juice, cumin, sea salt, and freshly cracked pepper, to taste into a blender or food processor. Blend until it becomes a puree. Taste and re-season if desired. Set aside until needed.

Enchilada Ingredients:

• 1 tbsp olive oil
• 8 oz button mushrooms, sliced thickly
• 1/4 sweet yellow onion, diced
• 1 small poblano pepper, seeded and diced
• 1 clove of garlic
• 2 cups of fresh spinach
• 1/4 tsp cumin
• 1/4 tsp coriander
• Sea salt and freshly cracked pepper, to taste
• 6 Corn tortillas
• Monterey Jack cheese, shredded
• Cotija cheese, shredded (garnish)
• Grape tomatoes, diced (garnish)
• Green onion, sliced (garnish)

Preheat the oven to 350 degrees.

Heat the olive oil in a large skillet over medium high heat. Once the pan is hot, add the mushrooms and let them sit without stirring for 2-3 minutes, or until golden brown. Stir the mushrooms then add the onion and poblano pepper; add more olive oil or olive oil spray if needed then cook for 3-4 minutes or until the onion and poblano are softened. Add the minced garlic and cook, stirring constantly, for 1 minute. Add the spinach, cumin, coriander, sea salt and freshly cracked pepper, to taste then cook, stirring constantly, for an additional minute.

Wet a dishcloth or several paper towels and ring out. Place the corn tortillas inside and cook them in the microwave for 60-90 seconds until soft and pliable. Coat the baking dish with cooking spray then pour some enchilada sauce over the bottom. Take a corn tortilla place the shredded cheese down the center then spoon the mushroom mixture on top of the cheese then roll and place into the pan seam side down.

Repeat the process until all of the enchiladas are finished. Add the rest of the enchilada sauce over the top of the enchiladas.

Cover with tin foil and place into the oven. Bake for 20 minutes then remove from the oven. Top the baked enchiladas with a bit of cotija cheese, diced tomatoes, and green onions. Serve immediately. Enjoy.

Click here for a printable version of this recipe - For the Love of Cooking.net