Recipe of Perfect Spinach and Mushroom Enchiladas
Spinach and Mushroom Enchiladas Recipe
Hello, I am Lynn. Today, I will show you a way to make spinach and mushroom enchiladas recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. This time, I'm gonna make it a bit tastier. This will be really delicious. Not to mention, it's super satisfying.
Spinach and Mushroom Enchiladas Recipe
Spinach and Mushroom Enchiladas is one of the most favored of recent trending meals in the world. It is easy, it's quick, it tastes yummy. It's enjoyed by millions daily. They're fine and they look fantastic. Spinach and Mushroom Enchiladas is something which I have loved my whole life.
Spinach and Mushroom Enchiladas is one of the most favored of current trending foods in the world. It is enjoyed by millions every day. It is simple, it is fast, it tastes yummy. Spinach and Mushroom Enchiladas is something which I have loved my entire life. They're nice and they look fantastic.
To get started with this recipe, we must first prepare a few ingredients. You can have 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 of sliced mushrooms.
- Make ready 1 of large onion, halved and thin sliced.
- Get 1 of large bag fresh baby spinach.
- Make ready 2 Tbsp of butter.
- Prepare 4 Tbsp of Olive Oil, divided.
- Take 2 tsp of Cumin.
- Prepare 2 tsp of Dried Oregano.
- Prepare 2 tsp of Garlic.
- Take 1/2 tsp of Cayenne pepper.
- Make ready to taste of Salt & pepper.
- Take 2 of large jars Salsa Verde.
- Make ready 2 cups of Shredded Monterey Jack cheese.
- Get 1-2 of pkgs super size Yellow Corn Tortillas (@ 6-6 1/2") 10 per.
- Make ready 1 can of Refied Black Beans.
Steps 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!.
So that's going to wrap this up with this distinctive dish spinach and mushroom enchiladas recipe. Thank you very much for reading. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Happy cooking.
