Enchiladas

Name: Enchiladas
Yield: Serves 6
Ingredients: 4 tablespoons (½ stick) butter, cut into 4 pieces; 2 cups of low-fat sour cream; 1 small onion, chopped; Soybean or vegetable oil for brushing the tortillas; Avocado slices (optional); 2 cups salsa; 12 ounces shredded Monterey Jack cheese, divided; 1 teaspoon chili powder; 1 pound mushrooms, sliced into 14-inch pieces; Black pepper, to taste; 12 6-inch corn tortillas; 2 10-ounce bags fresh spinach, washed and chopped; 2 cloves garlic, minced; Corn kernels cut from 3 ears, or 1 10-ounce box frozen kernels

Preparation info

Serves
6

Difficulty
Easy

Appears in

Welcome to Claire's

By Claire Criscuolo

Published 2014

About

These enchiladas first appeared at Claire’s as a special for the day. We sold out every time we offered them, so we added them to our permanent “big board” menu. They remain popular today at lunch and dinner. Try with Claire’s Classic Salsa.

Ingredients

4 tablespoons (½ stick) butter, cut into 4 pieces
1 small onion, chopped

Dinner
Lunch
Main course
Gluten-free
Vegetarian

Method

Preheat the oven to 400°F. Melt the butter in a large skillet over medium-low heat. Add the onion, garlic, mushrooms, and corn. Cook about 15 minutes