Tortilla Verde Enchiladas
Enchiladas are a Mexican favorite that can be filled with both savory and sweet ingredients, depending on the type. Tortilla Verde Enchiladas are a delicious entree, usually stuffed with mushrooms, spinach, beans and onions, and topped with a creamy and flavorful green chile sauce.
Tortilla Verde Enchiladas are a classic Mexican dish that has been enjoyed for centuries. The process of making Tortilla Verde Enchiladas is relatively simple but incredibly flavorful. This dish is usually served with a side of black beans and rice or salad, making it the perfect dinner to impress guests. Once the steps and ingredients are mastered, a delicious meal is practically guaranteed.
Creating a batch of Tortilla Verde Enchiladas involves several steps, so it’s important to read through the directions a few times before getting started. The sauce can be made ahead of time and stored in the fridge for up to five days, while the filling components should be made and stored separately until they’re ready to be assembled.
Before you can begin the process of making Tortilla Verde Enchiladas, the ingredients need to be assembled. The ingredients for the sauce are as follows: four canned fire-roasted green chiles, one can of low-sodium chicken broth, one cup of sour cream, one teaspoon of ground cumin and one teaspoon of salt. The ingredients for the mushroom filling are as follows: two tablespoons of olive oil, eight ounces of mushrooms (sliced), one onion (diced), one green bell pepper (diced), two cloves of garlic (minced), four ounces of baby spinach (chopped), one can of black beans (drained and rinsed) and one can of corn (drained). You will also need suggested toppings such as cotija cheese, avocado, cilantro, green onions, and salsa.
Once the ingredients have been gathered, it’s time to begin making the sauce. Start by blending the four canned fire-roasted green chiles in a blender or food processor with one cup of low-sodium chicken broth. Once the mixture has blended into a smooth sauce, pour it into a pot over medium heat. Stir in one cup of sour cream, one teaspoon of ground cumin, and one teaspoon of salt. Continue stirring the sauce until fully combined and then reduce heat to low. Let the sauce simmer while you are preparing the filling.
While the sauce is cooking, start to make the filling. Heat two tablespoons of olive oil in a large skillet over medium heat. Once the oil is hot, add the sliced mushrooms, diced onion, diced green bell pepper, minced garlic, and chopped baby spinach. Cook for about 10 minutes, stirring occasionally, until the vegetables are tender. Add a can of black beans (drained and rinsed) and a can of corn (drained) to the pan, stirring the mixture together. Cook for an additional five minutes on low heat.
Remove the sauce from the heat and it aside to cool. Preheat your oven to 375°F and lightly grease a large baking dish. To assemble the enchilada, place a corn tortilla in the baking sheet. Fill it with about 1/3 cup of the mushroom mixture and roll the tortilla. Place the enchilada seam side down in the baking dish alongside the