Spinach Mushroom Enchiladas

mushroom spinach enchiladas
When I browsing through my saved recipes while planning our meals last week I saw this one and realized it had been WAY too long since I made enchiladas. The rest of my family would have been happier with a more traditional version :-), but I loved these! Plus, as far as enchiladas go, these ones aren't too bad for you...especially if you make a couple substitutions like I did. I will definitely make them again! (recipe from Taste of Home magazine)

* 1 pound baby portobello mushrooms, chopped (I only used 1/2 this because by accident, that's all I bought, but they were still fine!)
* 1 small onion, finely chopped
* 2 tablespoons butter
* 3 garlic cloves, minced
* 1/4 cup white wine or chicken broth (I used white cooking wine)
* 12 ounces chopped fresh spinach, coarsely chopped
* 1/2 teaspoon seasoned salt, divided
* 3/4 cup water
* 1/4 cup lime juice
* 1 tablespoon chicken bouillon granules
* 1 tablespoon garlic powder
* 1-1/2 cups (12 ounces) sour cream (I used light)
* 1/2 cup minced fresh cilantro
* 12 corn tortillas (6 inches), warmed
* 1-1/2 cups (6 ounces) shredded Monterey Jack cheese (I used 2% mexi-blend)
* Crushed red pepper flakes, optional

* In a large skillet, saute mushrooms and onion in butter until tender; add garlic, cook 1 minute longer. Set aside half of the mushroom mixture for sauce.
* Add wine to remaining vegetables; cook and stir for 2 minutes. Add spinach and 1/4 teaspoon seasoned salt; cook until spinach is wilted and liquid is evaporated.
* In a large saucepan, bring the water, lime juice, chicken bouillon, garlic powder and remaining seasoned salt to a boil, stirring to dissolve bouillon. Stir in the sour cream, cilantro and reserved mushroom mixture; heat through.
* Place a scant 3 tablespoons spinach mixture down the center of each tortilla; roll up and place seam side down in a greased 13-in. x 9-in. baking dish. Spoon sauce over top; sprinkle with cheese. Bake, uncovered, at 350° for 14-18 minutes or until heated through. Sprinkle with pepper flakes, if desired. Yield: 6 servings.

Nutritional Facts (of original recipe): 2 enchiladas equals 427 calories, 24 g fat, 75 mg cholesterol, 879 mg sodium, 36 g carbohydrate, 5 g fiber, 16 g protein.

Easy Chicken Tortilla Soup (a new one)

image via
It was dark both times I was eating my soup, so I never got a picture of my own, but it was delicious enough to share the recipe anyway!
A friend from church recently had a baby and was telling me about some yummy tortilla soup that someone brought in for her. Since tortilla soup is one of my all-time favorite meals, and I am always ready to try a new one I tracked down the recipe. She originally got the recipe from Seasoned with the Sun cookbook and then made some adjustments from it. It was super easy, super yummy and had the perfect amount of spice to it. I loved it and Mike really loved it too. Thanks for sharing Denise!

1 small onion, chopped finely
1 4-ounce can of chopped green chile
1 can Rotel
2 cloves of garlic, crushed
2 tablespoons oil
1 can of beef broth
1 can of chicken broth
1 ½ cups each of tomato juice and water
1 teaspoon each of cumin, chile powder and salt
1/8 teaspoon ground black pepper
2 teaspoons Worcestershire sauce
1 tablespoons bottle steak sauce (like A-1)
1 cup cubed cooked chicken (I used 1 can chicken)
3 tortillas, cut into ½ inch strips (we used crushed tortilla chips)
½ cup shredded Cheddar cheese
sliced avocado
sprigs of fresh cilantro
squeeze of fresh lime juice

Saute onion, chile and garlic in oil until soft. Add tomatoes, bouillon, chicken broth, water, tomato juice, cumin, chile powder, salt, pepper and sauces. Bring soup to boil; lower heat and simmer covered for 1 hour. Add tortillas and cheese and simmer for 10 minutes longer. Serve garnished with avocado slices and a sprig of cilantro if desired. Add a squeeze of lime juice and you will think you have died and gone to heaven!