Hey everyone, it is John, welcome to our recipe page. Today, we’re going to make a distinctive dish, spinach and mushroom enchiladas. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
Spinach and Mushroom Enchiladas is one of the most popular of recent trending meals in the world. It is enjoyed by millions daily. It is simple, it’s fast, it tastes delicious. Spinach and Mushroom Enchiladas is something which I’ve loved my entire life. They are nice and they look fantastic.
To get started with this particular 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 can achieve it.
The ingredients needed to make Spinach and Mushroom Enchiladas:
- Make ready 16 oz sliced mushrooms
- Take 1 large onion, halved and thin sliced
- Prepare 1 large bag fresh baby spinach
- Prepare 2 Tbsp butter
- Make ready 4 Tbsp Olive Oil, divided
- Prepare 2 tsp Cumin
- Get 2 tsp Dried Oregano
- Prepare 2 tsp Garlic
- Take 1/2 tsp Cayenne pepper
- Make ready to taste Salt & pepper
- Make ready 2 large jars Salsa Verde
- Take 2 cups Shredded Monterey Jack cheese
- Take 1-2 pkgs super size Yellow Corn Tortillas (@ 6-6 1/2") 10 per
- Get 1 can 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 is going to wrap it up for this special food spinach and mushroom enchiladas recipe. Thanks so much for your time. I am sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
