Recipe courtesy of Homegrown & Healthy
Mixing mushrooms with meat in these creamy enchiladas makes adding an extra serving of vegetables to the plate both easy and delicious!
Ingredients
Instructions
Filling: Sauté ground pork, chorizo, spinach and mushrooms over medium heat, stirring well until all of the meat is thoroughly cooked. Remove from heat and set aside.
Sauce: In a sauce pan over medium heat, add diced onions, chipotle pepper and garlic. Add heavy cream and continue to cook until it’s reduced, about 5 minutes.
To assemble:Preheat over to 375°F.
Fill a wide pot with simmering water and chives. Dip tortillas, one by one, in the chive-water. Lay them flat and fill with the meat-mushroom filling. Roll each enchilada and lay them down in a baking dish side-by-side. Cover with sauce and top with Quesa Fresca. Bake for 20 minutes or until the cheese is melted.
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