Hey everyone, it is me, Dave, welcome to my recipe site. Today, we’re going to make a distinctive dish, spinach and mushroom enchiladas. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Spinach and Mushroom Enchiladas is one of the most well liked of recent trending meals on earth. It’s simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Spinach and Mushroom Enchiladas is something which I have loved my entire life. They’re nice and they look wonderful.
In a large saucepan, bring the water, lime juice, chicken bouillon, garlic powder and remaining seasoned salt to a boil, stirring to dissolve bouillon. Stir in the sour cream, cilantro and reserved mushroom mixture; heat through. Heat a skillet over high heat.
To begin with this particular recipe, we must prepare a few ingredients. You can cook spinach and mushroom enchiladas using 14 ingredients and 15 steps. Here is how you can achieve that.
The ingredients needed to make Spinach and Mushroom Enchiladas:
- Get 16 oz sliced mushrooms
- Prepare 1 large onion, halved and thin sliced
- Prepare 1 large bag fresh baby spinach
- Take 2 Tbsp butter
- Take 4 Tbsp Olive Oil, divided
- Prepare 2 tsp Cumin
- Get 2 tsp Dried Oregano
- Make ready 2 tsp Garlic
- Make ready 1/2 tsp Cayenne pepper
- Take to taste Salt & pepper
- Prepare 2 large jars Salsa Verde
- Take 2 cups Shredded Monterey Jack cheese
- Get 1-2 pkgs super size Yellow Corn Tortillas (@ 6-6 1/2") 10 per
- Get 1 can Refied Black Beans
My first "real" job was as a server at a Tex-Mex restaurant. Their Spinach & Mushroom enchiladas were one of the only vegetarian options on the menu, so needless to say we became pretty. For the Sautéed Spinach and Mushrooms Heat the oil in a large heavy skillet over high heat until it is almost smoking. Place seam down in the baking dish.
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.
- 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!
Repeat until you have filled the baking dish or run out of ingredients. Top the enchiladas with the sauce (you may have a little sauce left over depending on the size of your pan! These Chicken, Spinach, and Mushroom Enchiladas are creamy enchiladas topped with a cilantro sour cream sauce. This Mexican chicken recipe is company worthy. Chicken, Mushroom, and Spinach Enchiladas My husband and I are religious about date night.
So that’s going to wrap this up with this special food spinach and mushroom enchiladas recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
