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Spinach

Enchiladas

Ingredients

Flour tortillas
2 tbsp butter
(1) 8 oz pkg Sour Cream
2 tbsp flour
½ diced Onion
1 can chicken stock
1 family bag fresh Spinach
Shredded Jalapeno Jack Cheese
1 container fresh Mushrooms
White or black pepper

Lagniappe

Melt butter in an iron skillet and add the flour until well blended. With a
Wisk, blend in the sour cream till smooth and add the chicken broth till you
get the desired consistency you like.

In a separate pot or skillet, sauté the onions and mushrooms in the olive oil
(about 1 minute) add the spinach, cover and cook about 5 minutes till the
spinach has cooked down.

Fill the tortilla with a spoonful of the spinach mixture, top with the jack
cheese and roll. Place seam side down on baking sheet, pour the sour cream
sauce across the top, sprinkle some additional cheese, black olives or cilantro
for garnish and bake for about 10 minutes or until the cheese has melted
inside the Enchiladas.

For additional variations, add chicken or crab to the spinach mixture

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