Food & Cooking Recipes Main Dish Recipes Casserole Recipes Tomatillo-Sauced Enchiladas with Spinach and Mushrooms 3.7 (12) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 28, 2016 Print Rate It Share Share Tweet Pin Email Servings: 4 Ingredients 3 cloves garlic, peeled 1 jalapeno or 2 serrano chiles, stemmed and quartered 10 to 12 medium tomatillos (about 1 1/2 pounds), husked, rinsed, and quartered ¾ cup loosely packed chopped fresh cilantro, plus sprigs for garnish 3 tablespoons vegetable oil, olive oil, or bacon drippings, plus more for the tortillas 2 cups homemade or store-bought low-sodium chicken broth 8 ounces mushrooms, such as button, oyster, or shiitake, stems removed and sliced 1 large red onion, thinly sliced 10 ounces spinach, stems removed 1 cup (about 4 ounces) shredded cooked chicken, or cubed ham (optional) Coarse salt 12 corn tortillas 3 tablespoons Mexican crema, sour cream, heavy cream, or creme fraiche ½ teaspoon sugar (optional) 1 cup (about 4 ounces) crumbled Mexican queso fresco, or other fresh cheese, such as feta or goat cheese Directions Preheat oven to 350 degrees. With a food processor running, drop garlic cloves and chiles through feed tube one at a time, pureeing each piece before the next addition. Add tomatillos and cilantro; process until smooth. Heat 1 1/2 tablespoons oil in a medium saucepan over medium-high heat. Add puree; cook, stirring constantly, until mixture has reduced to the consistency of a thick tomato sauce, about 7 minutes. Add chicken broth; reduce heat to medium and simmer for 10 minutes. Meanwhile, heat remaining 1 1/2 tablespoons oil in a large skillet over medium-high heat. Add mushrooms; cook, stirring constantly, until they begin to brown. Add three-quarters of the onion, reserving the rest for garnish; cook, stirring frequently, until onion is translucent, 1 to 2 minutes. Add spinach and chicken, if using; cook, stirring constantly, until spinach is wilted, about 1 minute. Season with salt. Cover to keep warm; set aside. Lay tortillas on a clean work surface. Spray or brush lightly on both sides with oil; stack in twos and transfer to a parchment paper-lined baking sheet. Bake until tortillas are soft and pliable, about 3 minutes. Stack tortillas in a single pile; cover with a clean kitchen towel to keep warm. Stir crema into sauce; season with salt. Taste sauce; if too tart, add sugar, if desired. Holding tortilla by one edge, dip into sauce, and then lay it on a plate. Spoon a heaping 2 tablespoons filling down the center, roll it up, and lay seam-side down on a dinner plate. Repeat with 2 more tortillas. Top enchiladas with about 1/4 cup of the tomatillo sauce, sprinkle with 2 tablespoons cheese, and garnish with reserved onion and cilantro. Assemble remaining enchiladas, 3 to a plate; serve immediately. Rate it Print