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Spinach and Mushroom Enchiladas
http://www.foodrepublic.com/2012/03/06/spinach-and-mushroom-enchil...
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Ingredients
categorized
original
2 cups sauteed spinach and mushroom
2 cups roasted tomato salas with chipotle and habanero chiles
chicken stock or water (to keep the dish vegetarian), if necessary
2 to 4 tablespoons mild olive oil or vegetable oil
8 corn tortillas, homemade or store bought
1/4 cup Mexican crema; crème fraîche; or sour cream, thinned slightly with water; if necessary; for drizzling
1/4 cup grated queso fresco or ricotta salata
1/4 cup finely chopped white onion
1/4 cup chopped cilantro
1//4 cup mild olive oil or vegetable oil
1 medium white onion, halved and thinly sliced lengthwise
3/4 pound mixed or button mushrooms, trimmed and sliced
1 to 2 fresh jalapeño chiles, thinly sliced; including seeds
1/4 teaspoon fine salt or 1/2 teaspoon Kosher salt
1 1/2 pounds spinach (2 large bunches), stems discarded; and leaves well rinsed and spun dry
Freshly squeezed lime juice to taste
3 pounds tomatoes (about 10 medium)
2 chipotle mora chiles (purplish-red color), wiped clean and stemmed
1/2 fresh habanero chile, stemmed; including seeds
3 small garlic cloves, peeled
1 teaspoon fine salt or 2 teaspoons Kosher salt
1/2 teaspoon sugar
1/4 cup mild olive oil or vegetable oil
1 medium white onion, thinly sliced
1 (1/2-inch) piece canela (Mexican cinnamon) or 1/8 teaspoon ground cinnamon
1 cup water
Ingredients
categorized
original
Produce
1 1/2 pounds spinach
(
2
large bunches
)
Chipotle mora chiles
(
2
)
Cilantro
(
1/4
cup
)
Habanero chile, fresh
(
1/2
)
Jalapeno chiles, fresh
(
1
)
Mixed or button mushrooms
(
3/4
pound
)
Spinach and mushroom
(
2
cups
)
Tomato salas with chipotle and habanero chiles, roasted
(
2
cups
)
Tomatoes
(
3
pounds
)
White onion
(
1/4
cup
)
White onion, medium
(
2
)
Cooking & Baking
4 cup mild olive oil or vegetable oil, mild
(
1
)
Garlic cloves, small
(
3
)
Olive oil or vegetable oil, mild
(
6
tablespoons
)
Salt or, fine
(
1/4
teaspoon
)
Salt or 2 teaspoons kosher salt, fine
(
1
teaspoon
)
Sugar
(
1/2
teaspoon
)
Bread & Baked Goods
Corn tortillas, homemade or store bought
(
8
)
Drinks
Chicken stock or water
(
1
)
Lime juice, Freshly squeezed
(
1
)
Water
(
1
cup
)
Dairy
Queso fresco or ricotta salata
(
1/4
cup
)
Other
1 (1/2-inch) piece canela (Mexican cinnamon) or 1/8 teaspoon ground cinnamon
1/4 cup Mexican crema; crème fraîche; or sour cream, thinned slightly with water; if necessary; for drizzling
Preparation
Read recipe preparation on
foodrepublic.com
Food Republic
www.foodrepublic.com
All 1,103 recipes
Social Stats
71.6
Rating
1-100
20
Tweets
85
Facebook
Likes
12
StumbleUpon
Views
2,137
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Recipe Stats
Published March 6, 2012 (11 months ago).
139 people saved this recipe.
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