Really, the salsa made this meal just spectacular! And the leftovers for lunch the next day were just as yummy. Here’s the recipe post for the Yellow Tomato Salsa. Red onions are definitely my favorite, and the home-grown tomatoes had that lovely garden fresh flavor to them. The ingredients all melding together very well.
For the Spinach Mushroom Enchiladas I did the following:
- Saute garlic and sliced mushrooms in olive oil. Drain one package of frozen chopped spinach and add to the pan. Stir to mix well. Add approximately 1/2 -package of cream cheese. Stir thoroughly. Season with cumin and stir. Let cool slightly.
- Spoon mixture into center of tortillas, sprinkle with shredded cheese, and fold up as desired. Place enchiladas/buritos into baking pan and give them all another sprinkling of shredded cheese. Place in 350 degree oven until cheese is melted.
- Serve with salsa.
It’s a fairly simple recipe that can be adapted and experimented with as the mood fits. I’ve added chicken or beans to it at times to get some protein in there. And for us, there are always leftovers. I like the way the cream cheese melts with the filling mixture to hold everything together. Of course, I like adding cream cheese to scrambled eggs sometimes too, so maybe I have some sort of cream cheese bias… 😉