Wednesday 6/24/09 - Spinach, mushroom (and chicken) enchiladas

After searching for mexican the other day and being met by a dirty bodega, I was craving it. I decided on this vegetarian recipe but ended up adding a bit of chicken (except for my veggie friend). I took this from the cookinglight.com site and as usual it was delicious - I always enjoy their recipes.


Creamy Spinach - Mushroom Skillet Enchilada
2 tsp olive oil
1 tbsp garlic clove (minced)
1 tbsp garlic greens (minced)
2 tbsp sweet onion (diced)
1/2 tsp cumin
1/2 tsp chili powder
12 oz mushrooms sliced
8 oz baby spinach
1/4 tsp salt
2 tbsp light cream cheese
1 jar (16 oz) green salsa
10 wraps
1 c mexican blend 2% cheese
1 c lt sour cream
cilantro garnish
10 chicken tenders - marinaded

1) heat grill pan - cook chicken tenders flip after 4 min
2) heat olive oil - add garlics, onions, cumin and chili powder - combine
3) saute 5 min - add spinach and salt - wilt
4) take off heat and drain all liquid
5) return to pan and add cream cheese - heat on low and stir to combine - take off heat
6) add 1 c salsa to frying pan on med-low - dredge wrap
7) add 1-2 tbsp filling to wrap, 1 chicken tender - shredded, fold in half then fold edges in and place in pan w fold facing down
8) after all are rolled - layer remaining salsa and cheese on tops
9) cook in broiler for 10 min or until melted and brown
10) serve w sour cream and cilantro

I made a zesty black bean and corn salad for the side and some wild rice mix

2 tbsp olive oil
2 tbsp garlic greens
2 1/2 c fresh corn kernels (about 4-5 ears - boil and cut off cob)
1/4 c fresh lime juice
1 tsp white vinegar
3/4 tsp cumin
1 tsp salt
1 c grape tomato - cut in half
3/4 c sweet onions - diced
2 tbsp fresh cilantro
2 tbsp jalepeno - seeded and minced
1 tbsp fresh oregeno
1 can black beans - strained, rinsed and drained

1) add oil to pan and sautee garlic - add corn and sautee until browned
2) combine other ingredients and mix in corn mixture
3) serve cold