Tornados and Enchiladas

Last night we had several tornado's touch down in the Georgetown, Round Rock, Cedar Park, and Austin areas. Adam studied meteorology in school and loves to watch the weather. I completely trust him when he says we do or don't need to take shelter in a closet. At about 8:45-ish, the news person said a tornado had been spotted just a few miles from where we live at a major intersection. Between the lightening and thunder and Olivia FREAKING out, we decided to get in the closet. I took some pictures, but Adam threatened me about putting his photo on the blog or on Face Book, so these are just of the girls.




Luckily, there was no tornado at our house and no major damage. We got quite a bit of hail and our patio is covered in leaves, but nothing more than that. Thank Goodness!

*****

On another note, I have to share the most amazing recipe. We had an big tub of mushrooms that we needed to use and Adam suggested Spinach and Mushroom Enchiladas. I went through quite a few recipes on the internet until I came across the one that I am about to share. It is from RecipeBazaar.com, but I so wish it was from me! These are so wonderful and probably better than any that I have had in a restaurant. If you try these, you will not be disappointed. ***I substituted the white wine with vinegar and used low fat sour cream and low fat margarine and these were still excellent!



Ingredients
12 corn tortillas or flour tortillas
1 1/2 cups Monterrey jack cheese, shredded
1 tablespoon butter
1 small onion, minced
2 garlic cloves, minced
1 lb mushroom, chopped
1/4 cup white wine
12 ounces fresh spinach, washed, drained and coarsely chopped

SAUCE
1/4 cup lime juice or wine
3/4 cup water
season salt, to taste (reduced to 1 t from 1 T and it was still considered salty please adjust to your taste or leave out a) (optional)
1 tablespoon chicken bouillon granule
1 tablespoon garlic powder
1/2 cup cilantro, chopped, use the amount that suits your taste
1 cup sour cream

Directions
1. Filling: Heat butter in a large skillet over medium heat and saute onions, garlic and mushrooms until soft and liquid has evaporated, about 5 to 7 minutes.
2. Remove half of the mushroom mixture and set aside, reserving for the sauce.
3. Add wine and cook for 2 minutes more.
4. Add spinach and cook until spinach is wilted and liquid has evaporated. Taste and add salt or season salt to taste IF NEEDED.
5. Sauce: In a small sauce pan combine water, wine/juice, seasoned salt, chicken bouillon and garlic powder. Stir to dissolve before adding reserved mushroom mixture, sour cream and cilantro. Reduce heat to simmer until sauce just begins to thicken.
6. Preheat oven to 350°F
7. Wrap tortillas in paper towels and heat in microwave for a minute or so just to soften them.
8. Divide filling evenly among the warm tortillas, fill and roll and place them seam side down in a greased 9x13 pan.
9. Pour sauce over enchiladas, top with shredded cheese and bake 10-15 minutes- just until cheese is melted- browned if you like- and the entire dish has heated through.

**If you decide to try these, leave me a comment and let me know what you thought. Enjoy!