These mushroom and spinach veggie enchiladas baked in a creamy coriander sauce are sure to please any crowd. Cream-based enchiladas are popular in Mexico City, where Swiss immigrants introduced dairy-based sauces to Mexican cuisine.
Ingredients
Filling
- 8 Guerrero® Homestyle Burritos
- 2 tbsp butter
- 220g mushrooms, chopped
- 2 zucchini, diced
- 1 onion, diced
- 2 cloves garlic, minced
- 140g spinach
- 1 cup corn kernels
- 110g cream cheese, cut into cubes
- ¼ cup finely chopped canned green chillis
- ½ tsp each salt and pepper
- ½ cup shredded Swiss cheese
Sauce
- 1 cup sour cream
- ½ cup chicken stock
- ½ cup finely chopped fresh coriander
- 1 clove garlic, minced
- ¼ tsp salt and pepper
- ¼ cup lime juice
- 2 cups shredded Swiss cheese
Garnish
- ½ white onion, thinly sliced
Method
1. Filling: Preheat oven to 220°C. Melt butter in a large skillet set over medium-high heat; cook mushrooms, zucchini, onion and garlic for 8 to 10 minutes or until slightly browned and tender. Stir in spinach and corn; cook for 3 to 5 minutes or until spinach is wilted and corn is heated through.
2. Stir in cream cheese and chillis; cook for 3 to 5 minutes or until the cheese melts. Season with salt and pepper. Stir in Swiss cheese; set aside. Let cool slightly.
3. Sauce: Whisk together sour cream, stock, coriander, garlic, salt and pepper. Stir in lime juice.
4. Spread half of the sauce in a greased 20-30cm baking dish; set aside.
5. Warm tortillas according to package directions. Spoon ½ cup vegetable mixture down along centre of each tortilla; roll up tightly. Place seam side down in the prepared baking dish. Top with remaining sauce. Sprinkle with Swiss cheese.
6. Bake, uncovered, for 15 to 20 minutes or until bubbling and filling is heated through.
7.Garnish: Scatter onion slices over top.
