| 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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