How to Make Spinach and Mushroom Enchiladas

Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, spinach and mushroom enchiladas. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

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. They’re fine and they look wonderful. Spinach and Mushroom Enchiladas is something which I have loved my whole life.

Steps to Make Spinach and Mushroom Enchiladas

To get started with this particular recipe, we have to first prepare a few components. You can have spinach and mushroom enchiladas using 14 ingredients and 15 steps. Here is how you cook that.

Ingredients

The ingredients needed to make Spinach and Mushroom Enchiladas:

1. Prepare 16 oz sliced mushrooms
2. Make ready 1 large onion, halved and thin sliced
3. Get 1 large bag fresh baby spinach
4. Take 2 Tbsp butter
5. Get 4 Tbsp Olive Oil, divided
6. Prepare 2 tsp Cumin
7. Prepare 2 tsp Dried Oregano
8. Take 2 tsp Garlic
9. Take 1/2 tsp Cayenne pepper
10. Make ready to taste Salt & pepper
11. Take 2 large jars Salsa Verde
12. Make ready 2 cups Shredded Monterey Jack cheese
13. Take 1-2 pkgs super size Yellow Corn Tortillas (@ 6-6 1/2") 10 per
14. Take 1 can Refied Black Beans

Instructions

Steps 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!

As simple as that Simple Way to Prepare Spinach and Mushroom Enchiladas

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