Spinach and Mushroom Enchiladas

From Truly Mexican: Essential Recipes and Techniques for Authentic Mexican Cooking

Cookbook

Author(s): Roberto Santibanez

Page 219

Cuisine: Mexican

Course: Main Courses

Reviews

1 reviews, average rating 5.0 / 5

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jenncc

11 years ago

★ ★ ★ ★ ★ 5/5

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Loved this dish. I prepared the components the day before - sautéed spinach and mushrooms, corn tortillas and verde sauce - then warmed everything up and put it all together. I did not soften the tortillas in oil as mine were pliable with just a dip in the sauce. Served with beans and Mexican Red Rice (p 252).

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