Enchilada Casserole & Roasted Poblano Cream with Tortilla Land Corn Tortillas

If you love Mexican food you are going to enjoy today’s post! I recently received some free Tortilla Land Gluten Free uncooked corn tortillas and was asked to post a review of them. I already knew they would be good as I have enjoyed their uncooked flour tortillas in the past. My daughter and son in law have been buying these uncooked corn tortillas and raving about how delicious they are. I decided to use them in Healthy Girl’s Kitchen recipe for Mushroom Kale Spinach Enchilada Casserole and Roasted Poblano Cream. It might not sound that appealing but let me tell you that this recipe is nothing short of amazing! You will want to lick your plate clean and pray there will be leftovers as it is just as delicious the second day.

You will find these  tortillas in the refrigeration section of your grocery store. Check out the Tortilla Land Facebook page.

They are uncooked but only take seconds to heat up and cook on a flat griddle or pan on your stove top.

Simple ingredients.

Since you are making them fresh the flavor and texture is amazing! They aroma, texture and taste are so much better than already prepared tortillas. You have to try them for yourself to see what all the fuss is about. Fresh is best! Corn tortillas are my favorite but they also make flour ones.

This enchilada casserole was even better than I had hoped for. It’s packed full of flavorful ingredients like kale, corn, mushrooms, spinach, garlic, black beans and onions all sandwiched between layers of fresh Tortilla Land corn tortillas.

I made this dish in my lasagna pan and it worked out well. You can see how thick and filling this casserole is. The servings are huge!  This recipe does take some time to make but its well worth the effort and is company worthy!

Although the Mexican casserole can stand on it’s own this Roasted Poblano Cream took it over the top. It is bursting with flavor from a roasted poblano chili that has been blended with cashews, garlic and lime juice to become all creamy and then dolloped on top of the steamy hot enchilada casserole. OMG! You will want to make this creamy topping every time you have Mexican food – really it’s that delicious. Make it and see for yourself – you will come back and thank me and then you will need to go over to Wendy’s blog Healthy Girls Kitchen and thank her too.

Mushroom, Kale, and Spinach Enchilada Casserole with Salsa Verde and Roasted Poblano Cream

• 1 batch Mushroom, Kale and Spinach filling (see below)
• 1 recipe Roasted Poblano Cream (see below)
• 9-12  Tortilla Land corn tortillas – cooked according to package directions
• 2 – 12 ounce jars salsa verde (low sodium if available – I couldn’t find any low sodium)
• diced red onion
• chopped cilantro
• fresh lime

Mushroom, Kale and Spinach Filling

• low sodium vegetable broth for sauteing
• 1 1/2 cups chopped red onion
• 2 garlic clove, minced
• 12-16 ounces sliced mushrooms
• 6 packed cups kale, either baby kale or regular kale that has been de -stemmed before rough chopping
• 3 cups packed spinach
• 1 1/2 cups frozen corn kernels, fire roasted optional
• 1 15 ounce can black beans, rinsed and drained

Roasted Poblano Cream

• 1 poblano pepper
• 3/4 cup raw unsalted cashews (soaked for 30 minutes, if you think of it)
• 6 Tbsp water
• 1 small garlic clove
• 2 Tbsp minced red onion
• 2 Tbsp fresh lime juice
• 1 tsp Benson’s Table Tasty or 1/2 tsp salt (or less, to taste)
• hot sauce to taste – optional

Mushroom and Kale Filling

1. Preheat oven to 350 degrees.
2. Place a large dutch oven over high heat. Coat the base of the pot with vegetable broth. When broth is simmering, add onions and stir. Let onions saute, stirring frequently, until onions are translucent, about 10 minutes. You will need turn the heat down as the onions cook to prevent burning.
3. Add garlic and stir. Let cook for 5 minutes.
4. Add mushrooms and stir. Cover pot and let cook, stirring occasionally, for 10 minutes or until they cook down.
5. Add kale and stir. Cover pot and cook for 7 minutes or until kale has wilted.
6. Add spinach and stir. Cover pot and cook for 5 minutes or until spinach has wilted.
7. Add 1/2 jar of salsa verde and stir. Add frozen corn and black beans. Stir until everything is well incorporated and remove from heat.

Roasted Poblano Cream

Roast the poblano pepper. You can do this in one of two ways:

(1) Place under the broiler for 20 or so minutes, until blistered on all sides (time will vary depending on the heat of your broiler). When it’s fully blistered, remove and place in a bowl and cover (not touching) with plastic wrap or at towel. Set aside for 15 minutes or so, until it’s cool enough to handle. Using your fingers, slide off the skin and remove the stem and seeds.

(2) Place poblano pepper directly on top of a gas flame. Turn frequently until pepper is blackened on all sides. Follow directions above from placing pepper in a bowl and covering. You could also do this on a BBQ grill.

Blend roasted poblano and all ingredients in a high powered blender (best results from a vitamix or similar) or food processor. Taste and adjust seasonings to your liking. Set aside.

To assemble the enchiladas:

1. Begin by coating the base of a 9″ by 13″ casserole with 1/2 jar of salsa verde. Place tortillas in a single layer to cover the bottom of the casserole, cutting one tortilla into pieces to fill in large gaps.
2. Scoop half of the Mushroom, Kale, Spinach filling over the tortillas and gently smooth out into one uniform layer. Repeat with another layer of tortillas. Pour 1/2 of the jar of salsa verde over the tortillas and spread evenly over tortillas.
3. Scoop other half of Mushroom, Kale and Spinach filling over tortillas, smoothing filling into a uniform layer. Place another layer of tortillas followed by the final 1/2 of the jar of salsa verde spread over the tortillas.
4. Bake at 350 degrees for 30 minutes.
5. Serve with a dollop of Roasted Poblano Cream and a generous amount of diced red onion and chopped cilantro. Squeeze some fresh lime juice over the top.

Yield: 8 Servings

Nutritional Information 

Per Serving: 284 Calories, 8.4 g Fat, 0 mg Cholesterol, 552.o gSodium, 47 g Carbs, 7.6 g Fiber, 10.6 g Protein

Notes: Left overs freeze well including the roasted poblano sauce, it turned a little darker from freezing but tasted just fine. I froze the cream topping separately from the enchilada casserole.

Recipe adapted from and reprinted with permission from Wendy @ Healthy Girls Kitchen

This post is featured on Healthy Vegan Fridays.

I did receive the Tortilla Land Corn Tortillas for free from the company but the opinions expressed here are my own.

Nutmeg Notes

I can’t believe it’s Friday already people! I got my house all cleaned yesterday so today can be a day of errands. I need a few ingredients for recipes I might make over the weekend – I actually seem to cook more during the week and less on the weekends. We eat out a little over the weekend and usually have leftovers to eat up. It works for me. I hate going to the grocery store over the weekend – it is so crowded and not nearly as peaceful as a weekday shopping spree.

Hand Crafts

I bought fleece material to make a warm blanket for our TV room. Hubby Tom asked me if I could make a throw that would be long enough to cover him completely – at 6’1″ and our son at 6′ 4″ most afghans and throws don’t cover them up. I bought 2 1/2 yards of fabric so I think that will work. Finally they will have a throw that their feet aren’t poking out from! At 5’4″ and shrinking – I don’t have that problem.

I used to do a lot of hand crafts from crocheting to embroidery,wreath making, water color/ink drawings and the like. Then as the kids were growing up and we got busy with their activities I had the desire but not the time. That’s when I had a closet full of good intentions  lots of supplies that never saw the light of day!

It might be time to revisit my creative side again and see what’s new in the world of hand crafts. Pinterest here I come!

Tami

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