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Joby's Portobello Spinach Enchiladas with Tomatillo Cilantro Cream Sauce is for Dinner.

Joby's Portobello Spinach Enchiladas with Tomatillo Cilantro Cream Sauce takes several minutes to prepare.

Joby's Portobello Spinach Enchiladas with Tomatillo Cilantro Cream Sauce takes several minutes to cook.

Joby's Portobello Spinach Enchiladas with Tomatillo Cilantro Cream Sauce makes 6 servings.

The ingredients for Joby's Portobello Spinach Enchiladas with Tomatillo Cilantro Cream Sauce are:

2 lbs tomatillos, husked, rinsed, & quartered
1 ½ cup chicken broth
10 cloves garlic, peeled
Salt & Pepper

2 tbsp cream cheese
2 tbsp heavy cream
2 cups green onions, chopped
2 cups, cilantro, chopped
1 serrano chile, chopped
1 teaspoon ground cumin
2 teaspoons garlic powder
1 tbsp fresh lime juice

1 onion, chopped
2-3 cloves garlic, crushed
¼ cup sun dried tomatoes, chopped
4 portabella mushrooms, diced
10oz frozen spinach, thawed, drained
8oz cheese grated

12 6-inch tortillas

Here is how you make Joby's Portobello Spinach Enchiladas with Tomatillo Cilantro Cream Sauce:

In a pot, over medium high heat, add tomatillos, broth, garlic, and pepper, and simmer gently until tomatillos are soft, about 10 minutes. Turn off heat. Add cream cheese & heavy cream & mix well. Then add green onions, cilantro, and chili, cumin, garlic powder & lime juice and quickly blend using an immersion blender. Check for seasoning. Put aside, reserving ½ cup.In a pan, add oil from sun dried tomatoes. Sauté tomoates, garlic, & onion, until golden & cooked down. Add drained spinach to this and mix thoroughly. Put in a large bowl. Then sauté mushrooms in small batches. Add to onions & stir well. Add some sauce till mixture is lightly moistened but not too watery. Preheat oven to 450 & spray a 9x13 dish. Dip tortillas into sauce & layer into pan. Top with the mushroom mixture & 5 ounces of cheese. Repeat w/ remaining 6 tortillas, some sauce & 3 ounces of cheese. Reserve some sauce for later. Bake for 25-30 minutes.Number of Servings: 6Recipe submitted by SparkPeople user JOBYNE.

The nutritional information for Joby's Portobello Spinach Enchiladas with Tomatillo Cilantro Cream Sauce is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 406.5

• Total Fat: 18.4 g
• Cholesterol: 43.6 mg
• Sodium: 577.5 mg
• Total Carbs: 46.8 g
• Dietary Fiber: 10.1 g
• Protein: 19.9 g

Joby's Portobello Spinach Enchiladas with Tomatillo Cilantro Cream Sauce is Mexican cuisine.