| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Mexican | Main dish, Mexican | 6 | Servings |
INGREDIENTS
| 5 | oz | Fresh spinach |
| 3 | c | Mushrooms, washed and |
| Sliced | ||
| 1/2 | Red onion, chopped | |
| 12 | lg | Corn tortillas |
| 12 | Slices swiss cheese, cut in | |
| Half | ||
| 26 | oz | Can diced tomatoes in juice |
| 3/4 | c | Diced onion |
| 3/4 | c | Diced green bell peppers |
| 4 | Jalapenos, thinly sliced | |
| 2 | ts | Honey |
INSTRUCTIONS
SAUCE ROJAS Prepare enchiladas: Wash spinach, patting dry with paper towels. Remove and discard stems. Coarsely chop spinach and place in large mixing bowl. Add mushrooms and onion. Place tortillas on a clean, flat work surface. Place 1/2 slice swiss cheese on each tortilla, top with spinach mixture and roll to a 2-inch diameter. Place tortillas in a deep-sided 9 by 12 inch (or larger) baking dish, seam side down, and sprinkle any remaining filling over the tortillas. Top with remaining swiss cheese. Prepare Sauce Rojas: Preheat oven to 350 degrees. Place diced tomatoes in juice in large saucepan over medium-low heat and bring to a simmer. Add onion, green bell peppers and jalapenos. Cook, stirring occasionally, 15 minutes or until onions are transparent. Stir in honey. Top enchiladas with Sauce Rojas, bake 10-15 minutes or until enchiladas are heated through and cheese is melted, and serve. Posted to MM-Recipes Digest V3 #270 Date: Wed, 02 Oct 1996 20:40:12 -0700 From: jessann doe <jessann@texas.net>
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