Recipe of Quick Spinach and Mushroom Enchiladas
Spinach and Mushroom Enchiladas Recipe
Hello, I'm Vennie. Today, I'm gonna show you how to make spinach and mushroom enchiladas recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I'm gonna make it a bit tastier. This is gonna smell and look delicious. Not to mention, it's super satisfying.
Spinach and Mushroom Enchiladas Recipe
Spinach and Mushroom Enchiladas is one of the most well liked of recent trending foods in the world. It is simple, it's quick, it tastes delicious. It's appreciated by millions every day. They are nice and they look fantastic. Spinach and Mushroom Enchiladas is something which I've loved my entire life.
Spinach and Mushroom Enchiladas is one of the most popular of recent trending meals in the world. It is enjoyed by millions every day. It is easy, it is quick, it tastes yummy. Spinach and Mushroom Enchiladas is something that I've loved my whole life. They're nice and they look wonderful.
To get started with this recipe, we must first prepare a few components. You can have 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:
- Make ready 16 oz of sliced mushrooms.
- Get 1 of large onion, halved and thin sliced.
- Prepare 1 of large bag fresh baby spinach.
- Take 2 Tbsp of butter.
- Make ready 4 Tbsp of Olive Oil, divided.
- Make ready 2 tsp of Cumin.
- Prepare 2 tsp of Dried Oregano.
- Prepare 2 tsp of Garlic.
- Get 1/2 tsp of Cayenne pepper.
- Take to taste of Salt & pepper.
- Prepare 2 of large jars Salsa Verde.
- Prepare 2 cups of Shredded Monterey Jack cheese.
- Take 1-2 of pkgs super size Yellow Corn Tortillas (@ 6-6 1/2") 10 per.
- Prepare 1 can of 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..
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- 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!.
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