Cheese Enchiladas - Guerrero Tortillas
These mushroom and spinach veggie enchiladas baked in a creamy cilantro sauce are inspired by cream-based enchilada recipes popular throughout Mexico City.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at guerrerotortillas.com.
Ingredients
- 8 Guerrero Riquisimas Flour Tortillas
- 2 tbsp butter
- 1/2 lb mushrooms, chopped
- 2 zucchini, diced
- 1 onion, diced
- 2 cloves garlic, minced
- 5 oz spinach
- 1 cup frozen corn
- 4 oz cream cheese, cut into cubes
- 1/4 cup finely chopped canned green chilies
- 1/2 tsp each salt and pepper
- 1/2 cup shredded Swiss cheese
- 1 cup sour cream
- 1/2 cup chicken broth
- 1/2 cup finely chopped fresh cilantro
- 1 clove garlic, minced
- 1/4 tsp salt and pepper
- 1/4 cup lime juice
- 2 cups shredded Swiss cheese
- 1/2 white onion, thinly sliced
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