Spinach And Mushroom Chilaquiles

Serves: 4
Total Calories: 799


1/4 cup olive oil, or as needed
12 corn tortillas (a great way to use up stale or broken tortillas)
1 pound mushrooms, preferably portobellos or crimini, stemmed and sliced
4 cups spinach leaves, chopped
salt to taste
2 cups cooked white beans or canned white beans, drained
8 ounces Monterey Jack cheese, thinly sliced
1 recipe Green Sauce or other high quality prepared green sauce


1. Preheat the oven to 300°F. In a medium skillet, warm 1/4 cup olive oil over low heat. Add the tortillas one at a time and cook for 15 seconds on each side. Transfer to paper towels to drain.

2. When all of the tortillas have been heated, there should be at least 2 tablespoons olive oil left in the skillet. If not, add oil as needed and place over medium heat. Add the mushrooms and cook, stirring for 7 to 10 minutes, or until any liquid they have released has evaporated. Add the spinach and cook for 2 minutes longer, or until wilted. Season with salt and set aside.

3. Butter a 9-by-12-inch baking dish. Place 4 tortillas in the dish, covering the bottom completely and overlapping as necessary. Cover with one third of the spinach-mushroom mixture and one third of the white beans. Top with one third of the cheese slices and then one third of the sauce. Repeat the layers twice, ending with the sauce.

4. Bake for 20 minutes, or until heated through. Serve hot directly from the dish.

TO MAKE AHEAD: This dish is best served the day it is made and will keep, tightly covered, in the refrigerator overnight.

From From Our House To Yours. Compilation copyright © 2002 by Chronicle Books LLC. Foreword copyright © 2002 by Joyce Goldstein. Photographs copyright © 2002 by E.J. Armstrong. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 799
Calories from Fat: 331

This Spinach And Mushroom Chilaquiles recipe is from the From Our House to Yours Cookbook. Download this Cookbook today.

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