Thursday, May 17, 2012

Mushroom, Kale and Spinach Enchiladas with Roasted Poblano Cream

It was right before Mother's Day that I first spotted this enchilada casserole on Pinterest. From that moment on, I was craving it, and I knew I had to make it our way. Hold the oil. Up the greens. Add some beans.

The results were, well, ridiculous.

Ridiculously good, that is.

'Nuf said. 

Mushroom, Kale, and Spinach Enchilada Casserole with Salsa Verde and Roasted Poblano Cream
serves 8
adapted from this recipe

1 batch Mushroom, Kale and Spinach filling (see recipe below)
7-9 corn or 100% medium sized whole wheat tortillas
2 12 ounce jars salsa verde (low sodium if you can find it)
1 recipe Roasted Poblano Cream (see recipe below)
diced red onion 
chopped cilantro
fresh lime

Mushroom, Kale and Spinach Filling

low sodium vegetable broth for sauteing
1 1/2 cups chopped red onion
2 garlic clove, minced
12-16 ounces sliced mushrooms
6 packed cups kale, either baby kale or regular kale that has been destemmed before rough chopping
3 cups packed spinach
1 1/2 cups frozen corn kernels, fire roasted optional
1 15 ounce can black beans, rinsed and drained

Preheat oven to 350 degrees.

Place a large skillet over high heat. Coat the base of the skillet with vegetable broth. When broth is simmering, add onions and stir. Let onions saute, stirring frequently, until onions are translucent. You will need turn the heat down as the onions cook to prevent burning.

Add garlic and stir. Let cook for 5 minutes. Add mushrooms and stir. Let cook, stirring occasionally, for 10 minutes or until they cook down. Add kale and stir. Cook for 7 minutes or until kale has wilted. Add spinach and stir. Cook for 5 minutes or until spinach has wilted.

Add 1/2 jar of salsa verde and stir. Add frozen corn and black beans. Remove from heat.

Roasted Poblano Cream

1 poblano pepper
3/4 cup raw unsalted cashews (soaked for 30 minutes, if you think of it)
6 Tbsp water
1 small garlic clove
2 Tbsp minced red onion
2 Tbsp fresh lemon juice
salt, to taste (about 1/2 teaspoon)

Roast the poblano pepper. You can do this in one of two ways:

(1) Place under the broiler for 20 or so minutes, until blistered on all sides (time will vary depending on the heat of your broiler). When it’s fully blistered, remove and place in a bowl and cover (not touching) with plastic wrap or at towel. Set aside for 15 minutes or so, until it’s cool enough to handle. Using your fingers, slide off the skin and remove the stem and seeds.

(2) Place poblano pepper directly on top of a gas flame. Turn frequently until pepper is blackened on all sides. Follow directions above from placing pepper in a bowl and covering.

Blend roasted poblano and all ingredients in a high powered blender (best results from a vitamix or similar) or food processor. Taste and adjust seasonings to your liking. Set aside.

To assemble the enchiladas:

Begin by coating the base of a 9" by 13" casserole with 1/3 jar of salsa verde. Place tortillas in a single layer to cover the bottom of the casserole, cutting one tortilla into pieces to fill in large gaps.

Scoop half of the Mushroom, Kale, Spinach filling over the tortillas and gently smooth out into one uniform layer. Repeat with another layer of tortillas. Pour 1/3 of the jar of salsa verde over the tortillas and spread evenly over tortillas.

Scoop other half of Mushroom, Kale and Spinach filling over tortillas, smoothing filling into a uniform layer. Place another layer of tortillas followed by the final 1/3 of the jar of salsa verde spread over the tortillas.

Bake at 350 degrees for 30 minutes.

Serve with a dollop of Roasted Poblano Cream and a generous amount of diced red onion and chopped cilantro. Squeeze some fresh lime juice over the top.

Freak out about how good this tastes.

Catch you in a week!
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