Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, spinach and mushroom enchiladas. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
They are just like the ones served at one of my fave restaurants! These spinach and enchilada mushrooms are a fixture on the menu at Fonda, which just opened its second location in NYC's East Village. As for these Spinach Mushroom Enchiladas, the filling is made up of what else but lots of mushrooms - both baby bella and shiitake - to give a nice variety and some interest.
Spinach and Mushroom Enchiladas is one of the most popular of current trending meals in the world. It is easy, it is fast, it tastes delicious. It’s appreciated by millions daily. They’re fine and they look fantastic. Spinach and Mushroom Enchiladas is something which I have loved my whole life.
To begin with this particular recipe, we have to first prepare a few ingredients. 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:
- Get 16 oz sliced mushrooms
- Make ready 1 large onion, halved and thin sliced
- Get 1 large bag fresh baby spinach
- Prepare 2 Tbsp butter
- Get 4 Tbsp Olive Oil, divided
- Get 2 tsp Cumin
- Make ready 2 tsp Dried Oregano
- Make ready 2 tsp Garlic
- Prepare 1/2 tsp Cayenne pepper
- Make ready to taste Salt & pepper
- Make ready 2 large jars Salsa Verde
- Prepare 2 cups Shredded Monterey Jack cheese
- Get 1-2 pkgs super size Yellow Corn Tortillas (@ 6-6 1/2") 10 per
- Make ready 1 can Refied Black Beans
Creamy Chicken, Spinach and Mushroom Enchiladas. Assemble the enchiladas: Lay out a tortilla on your work surface. This Spinach and Mushroom Enchilada Casserole is a delicious vegetarian alternative to traditional enchiladas. Pour the sauce over the enchiladas to generously coat them, then top with the remaining cheese.
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!
These spinach and mushroom enchiladas are simple to make and even more delicious to eat! Membership Required to View This Recipe. Kick off the fun with these crowd-pleasing veggie enchiladas. Enchiladas de Espinaca - Recetas de cocina mexicana - Spinach enchiladas. The Enchilada Queen Cookbook Enchiladas Fajitas Tamales and More Classic Recipes from Texa.
So that is going to wrap it up for this special food spinach and mushroom enchiladas recipe. Thank you very much for your time. I am sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
