Shelly's Recipe

SPINACH ENCHILADAS

Category: Main Dishes

Dijon mustard sauce (see recipe)

4 tbsp olive oil
1 large onion (about 8 oz), diced
1/4 cup freshly chopped garlic
2 large Roma tomatoes (about 8 oz) diced fresh tomatoes
8 oz sliced mushrooms
10 oz fresh spinach, washed, drained and dried
Salt and pepper to taste
8 flour tortillas (8 inches in diameter)
4 cups shredded Monterey jack cheese
6 to 8 tbsp red enchilada sauce (any brand) (to taste)

Prepare Dijon mustard sauce and set aside

Dijon mustard sauce:
(Makes about 2 cups)
1 scant tsp olive oil
2 tbsp diced onion
1 scant tsp freshly chopped garlic
1 cup water
1 cup heavy whipping cream
2 tbsp whole-grain mustard
1 to 2 tbsp cornstarch

To make enchiladas: In large saute pan, heat oil. Add onion, garlic, tomatoes and mushrooms and saute until tender. Add spinach and cook over low heat 1 minute until softened. Spinach should not be overcooked. Season with salt and pepper. Divide mixture among the 8 tortillas, then top with the hot spinach sauce. Roll up enchiladas and place two on each of the four serving plates.

Drizzle about 1/4 cup mustard sauce over each enchilada, then top each with about 1/4 cup cheese. Heat in microwave oven just until cheese melts, 30 to 45 seconds. Enchiladas also can be heated in a 250-degree oven until cheese melts

Dijon mustard sauce: Put oil in a heavy pan over low heat. Add onion and garlic and saute, stirring, until tender, 2 to 3 minutes. Add water, cream and mustard. Bring to a boil, then continue to boil 6 to 8 minutes. Reduce heat to medium and gradually add cornstarch, stirring constantly, until mixture is the consistency of a thick gravy, 2 to 3 minutes.