Mexican Food

I love these spinach enchiladas that can be found at a local Mexican restaurant called The Loop here in town. They use fresh spinach and it doesn't have mushrooms in it (I hate mushrooms), which is rare in a spinach enchilada. Topped with a white wine creamy sauce, I could eat them at least once a week. So I experimented this morning with a grain-free version, since the original ones are wrapped in a corn tortilla.

I don't have a probably with dairy. It doesn't really affect me, personally. But if you're not so keen, there are easy substitutions for the sour cream and cheese. Actually, The Loop's don't have cheese on them. I added that :) So just take it off if that suits you! Green Valley Organic has a lactose free sour cream or use Kite Hill's plain yogurt. That would work just fine.

Spinach Enchiladas

6 tortilla shells (I used Siete Foods Almond Flour Tortillas)
8 oz fresh spinach
1/2 large onion, finely sliced
1 T olive oil
1/4 cup dry white wine
1/4 cup sour cream
1 t salt
1 T chicken bouillon (or substitute the water for bone broth)
1/4 c water
1 T minced garlic
                                                1/4 c shredded cheddar cheese

1. In a large skillet, heat olive oil. Add onions, garlic, and salt, fry until golden brown. Add spinach and saute until wilted. Remove from pan.
2. Add white wine to pan and reduce for 2-3 minutes. Add sour cream, bouillon, and water to wine. Cook until slightly thickened.
3. Heat tortillas until bendable. Fill with 3 T of spinach filling. Roll and place in oven-proof pan
4. Pour white wine sauce on top of enchiladas. Top with cheese and bake at 350 degrees for 15 minutes or until cheese and melted and browned.

Top with cilantro, diced tomatoes, more sour cream, and/or salsa. Serve immediately.