Spinach and Mushroom Enchiladas With Cilantro Cream Sauce
"I LOVE these spinach enchiladas. They are just like the ones served at one of my fave restaurants! If you like spinach, you will love these. If you don't like spinach- you will probably find that this recipe changes your mind. (Altered recipe after reviews regarding the saltiness and amount of sauce. I have not had that problem, but do not want anyone to have a bad result. Please do try this and enjoy it.)..."
INGREDIENTS
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12 corn tortillas or 12 flour tortillas
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1 1/2 cups monterey jack cheese, shredded
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1 tablespoon butter
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1 small onion, minced
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2 garlic cloves, minced
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1 lb mushroom, chopped
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1/4 cup white wine
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12 ounces fresh spinach, washed, drained and coarsely chopped
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1/4 cup lime juice or 1/4 cup wine
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3/4 cup water
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season salt, to taste (reduced to 1 t from 1 T and it was still considered salty please adjust to your taste or leave out a) (optional)
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1 tablespoon chicken bouillon granule
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1 tablespoon garlic powder
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1/2 cup cilantro, chopped, use the amount that suits your taste
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1 cup sour cream
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