Veggie Enchiladas with Salsa Verde & Cotija Cheese

Veggie Enchiladas with Salsa Verde & Cotija Cheese

 

Makes: 8 enchiladas
Prep Time: 20 minutes
Inactive Time: 0 minutes
Cook Time: 20 minutes

Ingredients:
Amount
Portobello mushrooms, stems and gills removed
3
vegetable oil, divided
3 tbsp.
Kosher salt, to taste
Ground black pepper, to taste
baby spinach
8 cups
2 pouches
corn tortillas, 6"
8
pepper jack or Chihuahua cheese, shredded
½ cup
Cotija cheese or queso fresco, sliced
½ cup

Directions:
  1. Preheat grill. Toss the Portobello mushrooms in 1 ½ tbsp. of oil and season to taste with salt and black pepper. Grill for 4 minutes on each side until tender. Allow to cool then cut into ¾" pieces. Reserve.
  2. In a large sauté pan over high heat, sauté the spinach in the remaining 1 ½ tbsp. of oil. Season to taste with salt and black pepper. Reserve.
  3. In a medium saucepan over medium/high heat, bring the Tres Hermanas Medium Green Verde Mexican Cooking Sauce to a simmer. Remove from heat and let chill slightly.
  4. Using a pair of tongs, dip each tortilla in the sauce until pliable. Reserve.
  5. To assemble the enchiladas, divide the grilled mushrooms, sautéed spinach, and pepper jack cheese between the 8 tortillas. Roll each tortilla and place seam-side-down in a baking dish.
  6. Preheat oven to 350°F. Cover the tortillas in the remaining sauce. Top with sliced Cotija cheese and bake for 20 minutes until hot inside and the cheese starts to brown.

Chef's Tips: