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FareShare Gazette Recipes -- March 2010 - H's


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Highland House Spinach Enchiladas

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* Exported from MasterCook *

Highland House Spinach Enchiladas

Recipe By : Milwaukee Journal Sentinal's You Asked For It Column
Serving Size : 4 Preparation Time :0:00
Categories : Volume 13-03 Mar 2010

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 tablespoons olive oil
1 large onion -- diced (about 8 ounces)
1/4 cup freshly chopped garlic
2 large Roma tomatoes -- (about 8 ounces) diced
[fresh tomatoes]
8 ounces sliced mushrooms
10 ounces fresh spinach -- washed, drained and dried
Salt and pepper to taste
8 flour tortillas -- (8 inches in diameter)
4 cups shredded Monterey jack cheese
6 tablespoons red enchilada sauce -- (any brand)
[to taste] -- (6 to 8 tablespoons)
Dijon mustard sauce:
1 teaspoon olive oil
2 tablespoons diced onion
1 teaspoon freshly chopped garlic
1 cup water
1 cup heavy whipping cream
2 tablespoons whole-grain mustard
1 tablespoon cornstarch -- (1-2 tablespoons)

Makes 4 servings, 2 enchiladas each

Ted Baer, Milwaukee, requested the recipe for spinach and mushroom
enchiladas from the Highland House, 12741 N. Port Washington Road, Mequon.
He called them "awesome!"

Tom DeMarsh, owner, sent the recipe.

Prepare Dijon mustard sauce and set aside.

To make enchiladas: In large sauté pan, heat oil. Add onion, garlic,
tomatoes and mushrooms and sauté until tender.

Add spinach and cook over low heat 1 minute until softened. Spinach should
not be overcooked. Season with salt and pepper.

Divide mixture among the 8 tortillas, then top with the hot spinach sauce.
Roll up enchiladas and place two on each of the four serving plates.

Drizzle about 1/4 cup mustard sauce over each enchilada, then top each with
about 1/4 cup cheese.

Heat in microwave oven just until cheese melts, 30 to 45 seconds.
Enchiladas also can be heated in a 250-degree F. oven until cheese melts

Dijon mustard sauce: (Makes about 2 cups)

Put oil in a heavy pan over low heat. Add onion and garlic and sauté,
stirring, until tender, 2 to 3 minutes. Add water, cream and mustard. Bring
to a boil, then continue to boil 6 to 8 minutes. Reduce heat to medium and
gradually add cornstarch, stirring constantly, until mixture is the
consistency of a thick gravy, 2 to 3 minutes.

Source: ""

Contributed to the FareShare Gazette by Deirdre; 31 March 2010.

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