Spinach Mushroom Enchiladas with Spicy Peanut sauce
Servings: 4
Calories: 559kcal
Ingredients
For Sauce:
- 8 Guajillo Chiles dried, stems and seeds removed, rinsed
- 1-2 Chipotle pepper in adobo
- 2 garlic cloves
- 1 cup peanuts toasted
- 1 can fire-roasted diced tomatoes
- 1/8 tsp. cloves ground
- 1 cup vegetable stock
Filling:
- 2 containers baby portobello mushrooms sliced
- 3 garlic cloves minced
- 8 oz. baby spinach roughly chopped
- 1 can hominy drained, rinsed
- 12 corn tortillas
Almond Cream Sauce:
- ½ cup raw almonds soak overnight if using a regular blender
- 1 clove garlic
- ¾ cup water
- ¼ cup unsweetened almond milk or vegetable oil
- 1/2 lemon juice of
Instructions
Make the peanut sauce:
- Bring a small pot of water to a boil. Drop in the guajillo chiles and turn heat down to a simmer, let simmer for 10 min.
- Drain guajillo chiles and place in blender with peanuts, chipotle chiles, garlic, roasted tomato, clove, and vegetable stock. Blend until smooth. If necessary add more stock until you reach the desired consistency.If you do not have a high powered blender, strain the sauce. Set aside.
Make the filling:
- Add ¼ cup of water or vegetable stock to a large sauté pan set to medium-high heat. Add mushrooms and sauté for 5-6 minutes, or until almost all the moisture has evaporated from the mushrooms and they are beginning to brown. Add more liquid if necessary.
- Lower heat to medium-low and add the garlic, cook for 1 min. Add the spinach and stir. Cover pan and let spinach cook down, 2 -3 minutes. Add hominy and stir to combine. Season with salt and pepper. Set aside.
Make the Almond Cream Sauce:
- Drain the almonds. Peel. Combine the almonds, garlic, water, almond milk, and lemon juice in the blender and process until smooth. Season with salt and pepper.
Assemble:
- Bring a medium sauce pot to low-medium heat and pour in sauce. Don't let it simmer! Just heat through.
- Warm corn tortillas in the microwave for 30 seconds to soften.
- Spread 2-3 tbsp. of the peanut sauce on the bottom of a 9 x13 baking dish, Place 1 tbsp. of filling on each tortilla. Roll and place on baking dish. Continue this process until you have used up all the tortillas and the entire filling.
- Pour the rest of the peanut sauce on top of the enchiladas and drizzle almond crema on top. If the sauce is still hot, the dish should be ready to eat. If not, warm in the microwave or in a preheated oven at 350 degrees for 5-7 minutes.
Nutrition
Calories: 559kcal | Carbohydrates: 60g | Protein: 21g | Fat: 30g | Saturated Fat: 4g | Sodium: 560mg | Potassium: 1018mg | Fiber: 15g | Sugar: 8g | Vitamin A: 7895IU | Vitamin C: 28.5mg | Calcium: 268mg | Iron: 5.7mg
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