Spinach Enchilada Casserole

Spinach Enchilada Casserole

 

Prep time: 40 Min - Cook time: 40 Min - Total time: 1 H & 20 M - Serves 8

Adapted from:  The Homesick Texan

 

 

Ingredients

 

For the filling:

 

•  2 (16-ounce) bags chopped, frozen spinach
• 2 tbsp unsalted butter
• 1 medium yellow onion, diced
• 2 large jalapeños, seeded and diced
• 6 cloves garlic, minced
• 1 lb. cremini mushrooms, sliced
• 1/ 4cup chopped cilantro
• 1 tsp kosher salt
• 1/2 tsp ground cumin
• 1/4 tsp ground nutmeg
• 1/2 cup Colby jack cheese, shredded

 

For the sauce:

 

• 1/2 lb. tomatillos, husked (about 6)
• 1 avocado, peeled and pitted
• 2 jalapeños, seeded and chopped
• 4 cloves garlic
• 1/2 cup cilantro
• 1 tbsp freshly squeezed lime juice
• 1/4 tsp kosher salt
• 4 tbsp sour cream

 

For the casserole:

 

• 8 (8-inch)flour tortillas
• 3-1/2 cups Colby-Jack cheese, shredded (3 1/2 cups)

 

For Garnish and Serve with:

 

• Cilantro, for garnish
• Sliced jalapeños, for garnish
• 1 small tomato, sliced for garnish
• Serve with some rice and beans, and extra warm tortillas.

 

Instructions

 

For the filling:

 

1. To make the filling, prepare the spinach per the package directions then drain.
2. Using a 10/12 inch cast iron skillet, melt the butter on low, then add the onions and jalapeños. Cook until softened, stirring 2-3 times for about 5 minutes. Stir in the garlic and cook for an additional 30 seconds.
3. Add the mushrooms, and cook until all of the liquid has been evaporated off, usually between 5-10 minutes.
4. Stir in the spinach, then the cilantro, salt, cumin, nutmeg, cayenne and cheese. Cook and stir until the cheese is melted, taste to adjust seasonings, then turn off the heat and spoon the spinach mixture into a mixing bowl and set aside. Clean out the skillet with some paper towels, as you will use it to assemble the casserole..

 

To make the sauce:

 

1. Wash the tomatillos until the sticky is off, then place them in a small saucepot, cover with water and bring to a boil.
2. Cook on high for about 5 minutes until softened and they have turned a lighter shade of green. Place the softened tomatillos into your blender along with 1/4 cup of the cooking water.
3. Add the avocado, jalapeño, garlic, cilantro, lime juice and sat. Blend until smooth, then add the sour cream and blend slightly. Adjust the salt if needed.

 

To assemble and bake the casserole:

 

1. Preheat the oven to 375°F.
2. In the skillet, spread 1/4 cup of the salsa on the bottom. Layer 2 flour tortillas, tearing them if you need to. Spread 1/3 of the spinach mixture, then 1/4 cup salsa. Continue layering for 2 more layers.
3. On the last layer of salsa, spread the cheese. Bake uncovered for 25-30 minutes until cheese is all melty and beginning to brown.

 

 

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Notes:

 

Absolutely fabulous! Someday I will try this with corn tortillas. Credit for this skillet of fabulous-ness goes to Homesick Texan.
 

This is worth the time and effort and is not complicated as it looks by reading the directions.

 

All Photographs Copyright Tink's Kitchen and JSGrey