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.
4tablespoons (½stick) butter, cut into 4 pieces
1 small onion, chopped
1poundmushrooms, sliced into 14-inch pieces
Corn kernels cut from 3ears, or 1 10-ouncebox frozen kernels
2 10-ounce bags fresh spinach, washed and chopped
12ouncesshredded Monterey Jack cheese, divided
2cups of low-fat sour cream
Black pepper, to taste
12 6-inchcorn tortillas
Soybean or vegetable oil for brushing the tortillas
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, stirring occasionally, until the onions are softened. Add the spinach and chili powder. Cover and cook for 20 minutes, stirring occasionally, until the spinach is wilted. Stir in half the cheese. Mix well until melted. Add the sour cream and pepper; mix well. Remove from the heat and cool slightly.
Brush both sides of each tortilla with alittle oil. Spoon just less than ⅓cup of the filling into the center of each tortilla. Roll one side of the tortilla over the filling, the roll the other side over. Place the filled tortilla, seam side down, in a rectangular glass baking dish. Repeat with remaining tortillas, placing them in the baking dish in a single layer. Spoon the salsa over the enchiladas and sprinkle with the remaining cheese.
Bake for 15 minutes, or until the salsa is hot and bubbly and the cheese has melted. Serve with slices of ripe avocado, if desired.