November 27, 2011
Taste of Home Spinach Mushroom Enchiladas
This recipe has 16 ingredients. It takes approximately 35 minutes of prep and 14 minutes of baking, and makes 6 total servings. I had no problems finding any of the ingredients at my local grocery store. I do wish that my store had baby portobello mushrooms by the pound, they are a great deal more expensive when sold pre-packaged. I did make one modification, I only had beef bouillon granules, so I substituted it for the chicken bouillon granules called for in the recipe. Finally, I chose to add the red pepper flakes, my family likes a little kick in our food. Make sure to adequately cook the spinach in order for all the water to be cooked out. I let my spinach cook a good 15-20 minutes. Letting the water cook off is essential to avoid soggy enchiladas. I followed the remainder of the recipe as written.
The lime in this recipe gives the enchiladas a great citrus taste. Everyone in my family enjoyed this dish and the leftovers re-heated great for lunch the next day. The serving size is large and I was able to make two meals, making it very economical at only 4 dollars a serving. Overall, a great inexpensive enchilada recipe.
For the recipe go to Spinach Mushroom Enchiladas.