Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, spinach and mushroom enchiladas. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
Lime, cilantro and Monterey Jack cheese lend Mexican flavors to this veggie-filled version of a real crowd-pleaser. They are just like the ones served at one of my fave restaurants! If you don't like spinach- you will probably find that this recipe changes your mind. (Altered recipe after reviews regarding the saltiness and amount of sauce.
Spinach and Mushroom Enchiladas is one of the most well liked of recent trending meals in the world. It’s appreciated by millions every day. It is easy, it is fast, it tastes delicious. Spinach and Mushroom Enchiladas is something which I’ve loved my entire life. They’re nice and they look wonderful.
To begin with this recipe, we must 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:
- Make ready 16 oz sliced mushrooms
- Get 1 large onion, halved and thin sliced
- Get 1 large bag fresh baby spinach
- Get 2 Tbsp butter
- Take 4 Tbsp Olive Oil, divided
- Take 2 tsp Cumin
- Make ready 2 tsp Dried Oregano
- Take 2 tsp Garlic
- Prepare 1/2 tsp Cayenne pepper
- Take to taste Salt & pepper
- Take 2 large jars Salsa Verde
- Get 2 cups Shredded Monterey Jack cheese
- Make ready 1-2 pkgs super size Yellow Corn Tortillas (@ 6-6 1/2") 10 per
- Get 1 can Refied Black Beans
These creamy vegetarian enchiladas are filled with a mixture of sliced mushrooms, chopped spinach and cheese and have a sour cream-chile topping. Chicken, Mushroom, and Spinach Enchiladas. posted by Christy Denney My husband and I are religious about date night. Pour the sauce over the enchiladas to generously coat them, then top with the remaining cheese.
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.1.
- 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!
This vegetarian adaptation of a popular Mexican dish is a perfect make-ahead dish for days when you're too busy to cook. Just complete the first three steps, then cover and refrigerate the enchiladas. Healthy enchiladas with spinach, mushrooms, walnuts, and all the best toppings. Vegetarian comfort food to eat on repeat this week! I don't really mind when my husband has to travel for business.
So that’s going to wrap it up with this special food spinach and mushroom enchiladas recipe. Thanks so much for reading. I’m sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
