How to Cook Appetizing Spinach and Mushroom Enchiladas

Spinach and Mushroom Enchiladas Recipe. How to set it up? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i will make it a little bit tasty.

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.

Here is the best “Spinach and Mushroom Enchiladas” recipe we have found until now. This will be smell and look delicious.

Ingredients of Spinach and Mushroom Enchiladas

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

Creamy Chicken, Spinach and Mushroom Enchiladas.Assemble the enchiladas: Lay out a tortilla on your work surface.These spinach and mushroom enchiladas are simple to make and even more delicious to eat!This vegetarian adaptation of a popular Mexican dish is a perfect make-ahead dish for days when you're too busy to cook.

Spinach and Mushroom Enchiladas instructions

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..
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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!.

Thank YOU for watching and spending time with us as we step you through the inspiring, comforting recipes from the Mexican kitchen.My husband and I are religious about date night.Pour the sauce over the enchiladas to generously coat them, then top with the remaining cheese.

Just complete the first three steps, then cover and refrigerate the enchiladas.Spinach and Radicchio Salad with Mushrooms and Cashews Recipe.Mushroom and Spinach Frittata With Smoked Gouda Recipe.Add the spinach and continue cooking until the spinach begins to wilt, stirring occasionally.Stir in the cream and cook until starting to thicken.