Spinach and Mushroom Enchiladas
Spinach and Mushroom Enchiladas

Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, spinach and mushroom enchiladas. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Spinach and Mushroom Enchiladas is one of the most favored of recent trending foods in the world. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. Spinach and Mushroom Enchiladas is something which I’ve loved my whole life. They’re nice and they look fantastic.

To get started 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 that.

The ingredients needed to make Spinach and Mushroom Enchiladas:
  1. Make ready 16 oz sliced mushrooms
  2. Get 1 large onion, halved and thin sliced
  3. Make ready 1 large bag fresh baby spinach
  4. Take 2 Tbsp butter
  5. Prepare 4 Tbsp Olive Oil, divided
  6. Make ready 2 tsp Cumin
  7. Make ready 2 tsp Dried Oregano
  8. Make ready 2 tsp Garlic
  9. Make ready 1/2 tsp Cayenne pepper
  10. Take to taste Salt & pepper
  11. Make ready 2 large jars Salsa Verde
  12. Prepare 2 cups Shredded Monterey Jack cheese
  13. Make ready 1-2 pkgs super size Yellow Corn Tortillas (@ 6-6 1/2") 10 per
  14. Get 1 can Refied Black Beans
Instructions to make Spinach and Mushroom Enchiladas:
  1. Heat butter and 1 Tbsp oil in large skillet over medium high heat. Add in mushrooms and saute until soft and moisture released.
  2. Add in onions and all the spices to the mushrooms.
  3. Stir everything together to continue to cook down. About 10 minutes.
  4. Add in fresh spinach a little at a time so it has time to wilt. Once cooked remove from heat and set aside.
  5. 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.
  8. Spread plastic wrap over your counter to be able to lay out the tortillas to fill and roll them. This keeps your counter clean.
  9. Start with a spoon of black beans on each tortilla.
  10. Then top with vegetables.
  11. Top with shredded cheese.
  12. Spread out about 1/2 cup of salsa verde. Start rolling enchiladas and put in pan. I pack them close together.
  13. Once pan is full top with remaining salsa.
  14. Cover with cheese and bake at 350 degrees for 25 to 30 minutes or until cheese melted and bubbly.
  15. 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 with this special food spinach and mushroom enchiladas recipe. Thanks so much for reading. I’m confident that 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 on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!