No words can do justice to the actual flavor of this Casa Ole Cheese Enchilada until you try it out and become a fan of it. This is actually cheese and spinach Enchilada and so we can call it all in one as it includes a crazy collection of flavors and relishes.
A sauce is also made to pour over the filled tortillas once the tortillas are filled with the stuff. The dishes of Mexican cuisine are always a hit and always take your heart to another level of satisfaction and happiness when you try your favorite food after making it with your own pretty hands.
INGREDIENTS
- 12 flour tortillas (you can also use corn tortillas)
- 1 1/2 cup Monterey Jack Cheese, shredded
- 1 tablespoon melted butter
- 1 medium-sized onion, finely chopped
- 2 garlic cloves, crushed
- 1 lb. Mushrooms, canned or fresh (they must be sliced into pieces)
- 1/4 cup white wine
- 12 oz Fresh green Spinach leaves
To prepare the sauce
- 1/4 cup lime juice
- 3/4 cup water
- Salt to season
- 1 tablespoon chicken Bouillon Granule
- 1 tablespoon garlic powder
- 1 1/2 cup sour cream
- 1/2 cup Cilantro, coarsely chopped
Method to make Casa Ole Cheese Enchilada
- First, you have to prepare the veggie mixture. For this purpose, heat some oil or butter in the pan by putting it on low flame.
- Once the butter is heated, add onions in it for them to get fried.
- Throw in the chopped garlic and mushrooms in it at the same time.
- Wait until the mushrooms get tender. Let the mushrooms sizzle in the melted butter.
- Get the mixture divided into two halves and save one half to make the sauce.
- Cook the other half after pouring the white wine vinegar in it.
- Add the spinach along with salt to the pan and put the cooked dish aside.
To prepare the sauce
- Take a small-sized saucepan and pour some water into it. Add salt and garlic powder after pouring in the chicken Bouillon.
- After a good stir, give it some time so that everything will settle with each other. Then add the separated onion and mushroom slush.
- Also, add sour cream at the same time followed by cilantro. Your sauce is ready.
- Microwave the tortillas after wrapping to get them softened in the oven.
- After warming up the tortillas, stuff the tortilla with the veggie mixture and roll it. Place the tortillas in the pan after greasing.
- Before you get the tortilla baked, pour the cooked at the top of the Enchiladas. Also, make a layer at the top by sprinkling the shredded cheese.
- Bake and Bake. Wait for 15-18 minutes. Once the cheese gets melted, your Casa Ole Spinach Enchilada is done.
- Serve warm!
FAQs?
What other ingredients can we add to the sauce?
You can add tomato paste, cumin powder, chili powder, or any kind of broth in your sauce to make it more glossy, classy, and amazing.
For how long has the Enchilada been stored in the fridge?
Enchilada stays good for 2 days in the fridge and will taste good for up to two days. Before storing or refrigerating you must tightly cover it using the foil or the lid of a container.
Casa Ole Cheese Enchilada Recipe
Ingredients
- 12 flour tortillas you can also use corn tortillas
- 1 1/2 cup Monterey Jack Cheese shredded
- 1 tablespoon melted butter
- 1 medium-sized onion finely chopped
- 2 garlic cloves crushed
- 1 lb. Mushrooms canned or fresh (they must be sliced into pieces)
- 1/4 cup white wine
- 12 oz Fresh green Spinach leaves
To prepare the sauce
- 1/4 cup lime juice
- 3/4 cup water
- Salt to season
- 1 tablespoon chicken Bouillon Granule
- 1 tablespoon garlic powder
- 1 1/2 cup sour cream
- 1/2 cup Cilantro coarsely chopped
Instructions
- First, you have to prepare the veggie mixture. For this purpose, heat some oil or butter in the pan by putting it on low flame.
- Once the butter is heated, add onions in it for them to get fried.
- Throw in the chopped garlic and mushrooms in it at the same time.
- Wait until the mushrooms get tender. Let the mushrooms sizzle in the melted butter.
- Get the mixture divided into two halves and save one half to make the sauce.
- Cook the other half after pouring the white wine vinegar in it.
- Add the spinach along with salt to the pan and put the cooked dish aside.
To prepare the sauce
- Take a small-sized saucepan and pour some water into it. Add salt and garlic powder after pouring in the chicken Bouillon.
- After a good stir, give it some time so that everything will settle with each other. Then add the separated onion and mushroom slush.
- Also, add sour cream at the same time followed by cilantro. Your sauce is ready.
- Microwave the tortillas after wrapping to get them softened in the oven.
- After warming up the tortillas, stuff the tortilla with the veggie mixture and roll it. Place the tortillas in the pan after greasing.
- Before you get the tortilla baked, pour the cooked at the top of the Enchiladas. Also, make a layer at the top by sprinkling the shredded cheese.
- Bake and Bake. Wait for 15-18 minutes. Once the cheese gets melted, your Casa Ole Spinach Enchilada is done.
- Serve warm!
