Recipe and Image courtesy of Gadzooks Enchilada and Soup
Give these healthy spinach and mushroom enchiladas a try this upcoming fall and winter season, or visit Gadzooks on 7th St. and Osborn in Phoenix, to build your own custom enchiladas. Gadzooks’ second location in Arcadia will open in early 2017.
INGREDIENTS:
1 Tbsp butter
1 Tbsp olive oil
8 oz. mushrooms, sliced
16 oz. spinach
1/2 tsp salt
1/4 tsp black pepper
1 garlic clove, chopped
1/2 cup chicken broth
1 1/2 tsp chili powder
Red or green sauce, your choice
Shredded Asadero, Chihuahua or your choice of cheese
Guacamole, if desired Other toppings, as desired
Tortillas
DIRECTIONS:
1. Preheat oven to 350 degrees.
2. Slice mushrooms.
3. Add butter and olive oil to a sauté pan. Melt butter in oil. Add mushrooms.
4. Sauté mushrooms on medium-high heat until tender and a little golden.
5. Add chili powder and chicken stock until coated with mushrooms.
6. Add garlic.
7. Add spinach. Cover with lid. Check and stir until spinach is cooked.
8. Add salt and pepper.
9. Place desired amount of filling inside tortillas, fold over. Place in a baking pan, cover with sauce and cheese.
10. Bake for several minutes, until the cheese is melted and bubbly.
For more recipes, visit greenlivingaz.com/recipes
