Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a special dish, spinach and mushroom enchiladas. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Spinach and Mushroom Enchiladas is one of the most popular of current trending meals in the world. It is appreciated by millions daily. It is easy, it is quick, it tastes yummy. They are fine and they look wonderful. Spinach and Mushroom Enchiladas is something that I’ve loved my whole life.
To begin with this recipe, we must first prepare a few components. You can cook spinach and mushroom enchiladas using 14 ingredients and 15 steps. Here is how you cook it.
The ingredients needed to make Spinach and Mushroom Enchiladas:
- Get sliced mushrooms
- Take large onion, halved and thin sliced
- Get large bag fresh baby spinach
- Prepare butter
- Take Olive Oil, divided
- Take Cumin
- Prepare Dried Oregano
- Get Garlic
- Take Cayenne pepper
- Prepare Salt & pepper
- Prepare large jars Salsa Verde
- Make ready Shredded Monterey Jack cheese
- Prepare pkgs super size Yellow Corn Tortillas (@ 6-6 1/2") 10 per
- Take Refied Black Beans
Instructions to make Spinach and Mushroom Enchiladas:
- Heat butter and 1 Tbsp oil in large skillet over medium high heat. Add in mushrooms and saute until soft and moisture released.
- Add in onions and all the spices to the mushrooms.
- Stir everything together to continue to cook down. About 10 minutes.
- Add in fresh spinach a little at a time so it has time to wilt. Once cooked remove from heat and set aside.
- Heat another skillet with remainder of oil over medium high heat. Using tongs, place 1 tortilla at a time in hot oil for 2-3 seconds on each side and quickly remove draining and put on plate. Do this until you have 1 pkg done.
- Spread plastic wrap over your counter to be able to lay out the tortillas to fill and roll them. This keeps your counter clean.
- Start with a spoon of black beans on each tortilla.
- Then top with vegetables.
- Top with shredded cheese.
- Spread out about 1/2 cup of salsa verde. Start rolling enchiladas and put in pan. I pack them close together.
- Once pan is full top with remaining salsa.
- Cover with cheese and bake at 350 degrees for 25 to 30 minutes or until cheese melted and bubbly.
- These freeze well before baking. The ingredients may make more than 1 pan depending on how full you make them. Enjoy!
So that’s going to wrap it up for this exceptional food spinach and mushroom enchiladas recipe. Thank you very much for reading. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
