Home Cooks Online

This recipe is from my friend, John Foley, a cook who occasionally professes to be good at kitchen wooing.  That means this recipe is safe for men to serve their women, and probably good for women to serve their men too.  It's a vegetarian recipe (read more about this below), which is unusual in the man department, and that makes me especially grateful for his contribution.  It looks yummy.  Enjoy.

From John:

There are two kinds of manly recipes ..

1. One you make for yourself (fast, easy, meaty, leftover friendly)
2. One you make to impress your woman (appears gourmet, tastes gourmet, fast, easy, leftover friendly, not necessarily meaty - but tastes so good you don't care) Bonus points if it allows you to browse your kitchen for other ingredients to customize it.

I invented this recipe - it is category 2.

Spinach and Portobello Enchiladas

• 6 - 8 corn tortillas


• 2 10-oz. cans Old El Paso enchilada sauce, mild


• 1 - 16 oz package shredded Mexican cheese (or cheddar)


• 1 large (or 2 small) package large sliced Portobello mushrooms


• 1 package fresh baby spinach (rinsed and dried if its sandy - probably won't be)


• chopped cilantro for garnish (optional)


• olive oil

1. In a large skillet, sauté Portobello slices in olive oil on both sides until they are soft. Set aside about 8 slices and chop the rest.


2. Leave oil in pan - sauté spinach until wilted. Add oil if needed.


3. Nuke corn tortillas about 12-15 seconds on high to soften.


4. Combine sautéed spinach and chopped mushrooms in a bowl.


5. Spoon spinach / mushroom mixture into the center of each tortilla. Add enough shredded cheese to cover mixture.


6. Roll tortillas into enchiladas


7. Lay enchiladas side by side in a 2 qt casserole dish


8. Sprinkle more cheese on top of enchiladas to cover


9. Pour can of enchilada sauce to cover. Use two cans if needed to cover completely


10. Layer reserved mushroom slices on top


11. Bake in pre-heated 350 degree oven for about 25 minutes until cheese is well melted. 


12. Garnish with chopped cilantro

 Things you might add to customize while sautéing:

- Chopped jalapeño peppers
- Chopped garlic
- Chopped red or green peppers
- Smoked chilies

Serve with Fresh Salsa, Mexican rice, and black or refried beans

I swear this is so good it will make you faint.
(gotta love that)