Spinach, Butternut Squash and Mushroom Enchilada Verde

Spinach, Butternut Squash and Mushroom Enchilada Verde

Recipe by Chef Antonio L. Moore

Prepation Time: 15 Mins.             Cooking Time: 10 mins

Yields 4                                     Calories: 250

¼ tsp Pepers, Chili, Jalapeno, Fresh, Minced

¼ Fresh Garlic Clove, peeled, Minced

1/8 tsp Ground Cumin

1-3/4 tsp Fresh Cilantro, Minced

5/8 Fresh Yellow Onion Diced

3/8 Fresh Garlic Clove, peeled, Minced

3-3/8 once Fresh Green Tomatillo

3-3/8 tbsp Warm Water

5/8 tsp Canola Oil

3/8 tsp Ground Ancho Chili Pepper

1-3/8 ounce Feta Cheese, crumbled

3-3/8 ounce Fresh Butternut Squash, Peeled, Cubed

2-1/4 ounce Fresh Portobella Mushrooms, sliced

1-3/4 ounce Fresh baby Spinach

3-3/8 ounce Canned Pinto Beans, Dried, Rinsed

1-1/8 ounce Fresh Yellow Onions, Minced

4 Corn Tortillas, 6”

5/8 ounce Fresh Yellow Onions, Chopped Fine

1-1/8 tbsp Fresh Cilantro, Minced

¼ cup Low Fat Sour Cream

1)    Place washed tomatillo and waters in sauce pan. Bring to a boil and simmer for 8 – 10 minutes or until tomatillos are soft. Let cool completely. Remove tomatillos from water (reserving any water left over) and place in food processor. Add onions, garlic, cilantro, jalapenos, and cumin to the processor and blend until almost smooth consistency. Some of the sauce will be used for dipping the tortillas and the remaining sauce poured over each enchilada. Heat gently just before you are ready to assemble the enchiladas.

2)    Heat oil in non-stick pan or top of clean flat griddle. Add onions and butternut squash. Sauté until butternut squash is tender but not mushy. Add mushrooms, sauté a few minutes then add spinach, pinto beans, and ancho powder. Sauté for 3 – 5 minutes to heat through. Remove from heat. Fold in feta cheese.

3)    Warm tortillas on flat top to warm and crisp slightly. Dip each corn tortilla in tomatillo sauce, top with 4 oz of vegetable mix and roll. Arrange enchilada in rectangular pan. Continue rolling remaining enchiladas. Distribute the remaining tomatillo sauce over enchiladas. Bake at 350 degrees for 8 – 10 minutes just to heat through. Combine onion and cilantro for garnish.

Portion Size: 1 enchilada, 1 Tbs sour cream, 1 tsp cilantro/onion mix