Hello everybody, it’s me, Dave, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, spinach and mushroom enchiladas. It is one of my favorites food recipes. This time, I will make it a little 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 favored of current trending foods on earth. It is enjoyed by millions daily. It is simple, it’s fast, it tastes delicious. Spinach and Mushroom Enchiladas is something that I’ve loved my whole life. They are fine 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 can achieve that.
The ingredients needed to make Spinach and Mushroom Enchiladas:
- Make ready 16 oz sliced mushrooms
- Get 1 large onion, halved and thin sliced
- Make ready 1 large bag fresh baby spinach
- Prepare 2 Tbsp butter
- Prepare 4 Tbsp Olive Oil, divided
- Take 2 tsp Cumin
- Get 2 tsp Dried Oregano
- Prepare 2 tsp Garlic
- Prepare 1/2 tsp Cayenne pepper
- Get to taste Salt & pepper
- Get 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
- Take 1 can Refied Black Beans
My husband and I are religious about date night. With five kids it's honestly a necessity so you don't become passing ships in the night. Creamy Chicken, Spinach and Mushroom Enchiladas. Assemble the enchiladas: Lay out a tortilla on your work surface.
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.
- 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! Spinach and Radicchio Salad with Mushrooms and Cashews Recipe. Mushroom and Spinach Frittata With Smoked Gouda Recipe. Add the spinach and mushrooms and cook for two to three minutes or until spinach is wilted and mushrooms are soft. Add the spinach and continue cooking until the spinach begins to wilt, stirring occasionally.
So that’s going to wrap this up for this special food spinach and mushroom enchiladas recipe. Thank you very much for your time. I am sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
