Spinach Mushroom Cashew Enchiladas

 This recipe is from Alejandra Ramos from FoodNetwork. It truly looks like a ground beef enchilada, but so hardy and savory; you are gonna love it. The filling could be used in tacos or for breakfast with eggs. It is a keeper. I froze some filling. Get back how that pans out...My pan only held 7 enchiladas, so thinking total recipe will make 12 enchiladas. 

Ingredients:

• 1/2 pound button mushrooms or 8 ounce box (wiped clean and remove stems)
• 1 cup roasted cashews 
• 1 large onion
• 3 cloves garlic
• 3 tablespoons extra-virgin olive oil
• Salt to taste
• 1 tablespoon chili powder
• 2 teaspoons hot smoked paprika
• 1 tablespoon oregano
• 1/4 cup tomato paste
• one 10-ounce box frozen chopped spinach, thawed and squeezed
• 1 1/2 cup sour cream (I used chevre thinned with milk)
• 8-ounce block mozzarella, shredded
• 16-ounce green chili or salsa (I used homemade green chili), may need more if making 12
• 7 or12 corn tortillas depending on 9-inch pan or 9x12-inch pan
• 1/4 cup chopped cilantro, for garnish

Directions:

Preheat oven to 350-degrees.

Grease a 9-inch square pan (for 7) or 9x13-inch pan(for 12) with vegetable oil.

Combine the mushrooms and cashews in a food processor and pulse until coarsely chopped.

Heat olive oil in a large deep skillet over medium heat.

Add the mushrooms and cashews and season with 1/2 teaspoon salt.

Cook stirring occasionally, until the mushrooms cook down and reduce, about 5 minutes.

Combine the onion and garlic in food processor and pulse until coarsely chopped. Add to mushroom mixture.

Add the spices and tomato paste and stir until combines.

Continue to cook 5-10 minutes.

Add spinach and cook 3 minutes.

Remove from heat and add 1 cup sour cream and 1 cup shredded mozarrella.

Place enough green chili to coat bottom of baking dish. 

Place generous spoonful down center of tortilla and roll up.

Place seam side down into baking pan. Repeat with remaining filling and tortillas.

Pour green chili over top and sprinkle with remaining mozarrella.

Bake 25-30 minutes uncovered.

Garnish with cilantro and extra green chili.

YUM!!!