Mushroom and Spinach Enchiladas

It’s bad, people. I’m to that point in my pregnancy where my mind wants to nest and get ready for the baby, but my body wants to sit at the computer in my PJ’s all day. I actually want to go on a walk right now, but the only place I want to go is to the gas station down the road to get a snickers bar (As Lauren from Go On would say, “Every bite matters and it tastes like love”). I need to go grocery shopping and the only reason I might actually bring myself to go is so that I can buy some Cocoa Krispies. Why is it that all I crave is candy, ice cream, and sugary cereal? During the first half of my pregnancy, the last thing I wanted was anything sweet. My how the tables have turned (or as Michael Scott would say, “My how the turn tables…”). I gave in the other day and bought a little bag of peach rings. It was heaven. I am confessing my deep dark obsessions with candy and Cocoa Krispies to you, but I do need to also let you know not to be worried about the nutrition of my baby. I very rarely give in to these cravings. A typical morning starts of with a mixture of bran flakes, cheerios, and wheat berry flakes sweetened only by a sliced banana or berries. A typical dinner at my house looks something like this recipe I’m posting today. Full of veggies. I don’t cook with meat very often, but use lots of whole grains, veggies, and beans. This recipe doesn’t really have whole grains or beans, but its chuck full of spinach. You could add shredded chicken if you really wanted.

PRINTABLE RECIPES

Ingredients:

• 1 lb. mushrooms, chopped
• 1 small onion, chopped
• 1-2 TBSP. olive or canola oil
• 3 garlic cloves, pressed or minced
• 1/4 C. chicken broth
• 12 oz. fresh spinach, coarsely chopped
• 1/2 tsp. seasoning salt, divided
• 3/4 C. water
• 3 TBSP. lime juice
• 1 TBSP. chicken bouillon
• 1 TBSP. garlic powder
• 1 1/2 C. light or fat free sour cream
• 1/2 C. fresh cilantro, minced
• 12 corn tortillas (6 in.)
• 1 1/2 C. Monterey Jack cheese
• crushed red pepper flakes, to taste (optional)

Directions:

1. In a large pan, sauté mushrooms and onion in the oil until tender. Add the garlic and cook for about another minute. Take half of the mushroom/onion mixture out of the pan and set aside for later use.

2. To the remaining mushrooms in the pan, add the broth. Cook for a few minutes more. Add  1/4 tsp. seasoning salt and spinach.  Cook until the spinach is wilty and the liquid evaporates.

3.Preheat oven to 350 F. In a large pot, bring the water, lime juice, bouillon, garlic powder, and remaining 1/4 teaspoon seasoning salt to a boil. Stir occasionally. Stir in the sour cream, cilantro, and the rest of the set aside mushroom mixture. Cook until hot. Taste and add up to one more tablespoon of lime juice, if you wish.

4. Warm a stack of tortillas for a about 15 seconds in the microwave, or until soft and pliable.  Place about 3-4 tablespoons of the spinach mixture down the middle of each tortilla and roll tightly. Place the rolled tortillas, seam down, in a greased 13 x 9 baking dish. Pour the sour cream sauce over the tortillas. Sprinkle with cheese.

5. Bake, uncovered, for 15-20 minutes. It just needs to be hot and the cheese bubbly and crispy. Sprinkle with crushed red pepper flakes, if you don’t mind a little heat.

Recipe inspired by and adapted from Taste of Home Magazine, November 2011.