Step-by-Step Guide to Prepare Super Quick Homemade Spinach and Mushroom Enchiladas

Hey everyone, it is me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, spinach and mushroom enchiladas. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Spinach and Mushroom Enchiladas is one of the most well liked of current trending foods on earth. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. They are nice and they look wonderful. Spinach and Mushroom Enchiladas is something which I have loved my whole life.

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

The ingredients needed to make Spinach and Mushroom Enchiladas:

1. Take 16 oz sliced mushrooms
2. Get 1 large onion, halved and thin sliced
3. Get 1 large bag fresh baby spinach
4. Make ready 2 Tbsp butter
5. Make ready 4 Tbsp Olive Oil, divided
6. Make ready 2 tsp Cumin
7. Make ready 2 tsp Dried Oregano
8. Get 2 tsp Garlic
9. Get 1/2 tsp Cayenne pepper
10. Prepare to taste Salt & pepper
11. Prepare 2 large jars Salsa Verde
12. Take 2 cups Shredded Monterey Jack cheese
13. Make ready 1-2 pkgs super size Yellow Corn Tortillas (@ 6-6 1/2") 10 per
14. Make ready 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 this up for this special food spinach and mushroom enchiladas recipe. Thanks so much for reading. I’m confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!