Spinach Enchiladas Suizas
- Author: Hilah Johnson
- Yield: 6 1x
- Enchiladas:
- 2 tablespoons butter or oil
- 1 onion, diced (divided)
- 10 ounces fresh spinach, washed well and chopped
- 8 ounces sliced mushrooms
- 1/2 teaspoon salt
- 12 corn tortillas
- 1 cup grated white cheese
- Suiza sauce:
- 12 ounces tomatillos
- 1 poblano pepper
- 3 cloves garlic, peeled
- 1/4 cup packed cilantro leaves and stems
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon ground nutmeg
- 1 cup Mexican crema or sour cream
- Make the spinach enchilada filling:
- Heat butter in a large skillet over medium-high heat. Add HALF the onion and the mushrooms and stir briefly to coat. Cover the pan and cook 1-2 minutes or until mushrooms are browned and have released some liquid. Uncover and cook until mushrooms are dry. Stir in spinach, salt and cook until spinach is wilted. Set aside.
- Make the suiza sauce:
- Peel and rinse the tomatillos. Place in a pot with remaining half of diced onion, cover with water and put over high heat.
- Meanwhile, roast or broil the pepper on all sides until blackened. Let cool, then remove the stem (and seeds for mild sauce).
- Once tomatillos have turned a mossy green, transfer all to a blender with the onion, garlic, poblano, cilantro, salt, pepper, nutmeg. Carefully blend until smooth. Mix in crema.
- Soften tortillas in oil and roll 2-3 tablespoons of spinach mixture into each. Pack into a 9×13 pan.
- Pour sauce over all and sprinkle with cheese.
- Place under broiler for a minute until cheese melts. (The sauce and filling are already warm so you just need to melt the cheese on top.)