Tuesday, August 4, 2009

Salsalito's Spinach Enchiladas

One of my favorite tex-mex restaurants here is Salsalito's. A few years ago they had their spinach enchilada recipe in the newspaper. It's really good. It's super super super rich though, so be prepared. I think instead of using the filling outlined in the recipe next time I will use a chicken & cheese mixture or maybe a ground beef mixture. The spinach in the middle and on the outside was a little too rich, but still so good.




I tablespoon butter 1/2 small onion, minced

1 clove fresh garlic, minced

1/2 pound mushrooms, chopped 1/4 cup white wine (or apple juice)

12 ounces fresh spinach, washed, drained and coarsely chopped Seasoned

salt, to taste


I tablespoon butter 1/2 Small onion, minced

1/2 pound mushrooms, finely chopped 1/4 CUP white wine (apple juice)

3/4 c water

1 tablespoon seasoned salt 1 tablespoon chicken bouillon

I tablespoon garlic powder

8 ounces fresh spinach, washed and drained

I cup heavy cream


Oil, for softening tortillas 12 corn tortillas

11/2 cups shredded Monterey Jack cheese

To make filling: Heat butter in a large skillet over moderate heat. Add onions, garlic and mushrooms and sauté until soft and liquid has

evaporated, about 5 to 7 minutes, Add Wine and cook for 2 minute, more. Add spinach and seasoned salt and cook, stirring, until spinach is wilted and liquid has evaporated. Remove from heat and set aside. To make sauce: Heat butter in a large skillet, add onion and mush, rooms and sauté until softened. Add wine and cook until liquid has been absorbed, about 2 'minutes more. Meanwhile, in a blender, add the water, seasoned salt, chicken base and garlic powder and blend. Add spinach, a little at a time, and blend until mixture is smooth. Add pursed spinach mixture to skillet and stir to combine. Add heavy cream and bring mixture to a boil; simmer briefly until desired consistency is attained, To assemble and cook enchiladas: Preheat oven to 400 degrees. Heat oil in a small pan and dip tortillas briefly in hot oil to soften; drain Well between paper towels. Divide filling events among the tortillas, fill and roll Place enchiladas seam side down in a heat. proof baking dish that is just large enough to hold them comfortably. Pour sauce over enchiladas, top with shredded cheese and bake in preheated oven 15-20 min. Makes 12 enchiladas (4-6 servings)

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