Ryan’s Favorite Yet
Pre-dinner plan conversation with self:
“I’ve got cherry tomatoes, spinach, Tofutti cream cheese and tortillas. Tortilla pinwheels? Too Paula Dean. Hmmmm…what the crap do I do? We had Mexican food for lunch. Can’t do Mexican again in the same day. Right? Right? Well, where is that written? Hell, let’s get crazy.”
Went to the store and got a yellow onion, mushrooms and salsa and was ready to make enchiladas. I had a vision of creamy spinach mushroom enchiladas. So, I set to work. Sauteed onions and garlic until carmely then added in sliced button mushrooms and a Tablespoon each of cumin and chile powder. Next up threw in some of that Tofutti until melty. Covered that all with spinach and salsa and covered it until the greens wilted. Onto the stuffing! I put down some salsa into the bottom of a casserole, rolled up flour tortillas stuffed with the mushroom filling and halved cherry tomatoes. Easy enough so far, right? Then covered that with the rest of the jar of salsa, and baked covered at 375 for 20 minutes. Uncovered it next, cranked up the heat to 400 and baked an additional 10 minutes. I served that all up to Ryan with avocado slices and he was so happy. He said this is his favorite enchilada yet and that he wants to put in a pre-order for his next birthday. Well, I guess that all worked out!
Too, it’s very camera friendly. I’m ready for my closeup Mr. Deville!
Oh that sounds and looks so good! I’m going to have to make this very soon.
Wow! That gooey goodness! Mr. Wing-It was looking around my “blogs I stalk” links yesterday, and he thoroughly drooled all over your food!