Hello everybody, it is Drew, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, spinach and mushroom enchiladas. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
Spinach and Mushroom Enchiladas is one of the most popular of recent trending meals on earth. It’s enjoyed by millions daily. It is easy, it is quick, it tastes yummy. Spinach and Mushroom Enchiladas is something which I have loved my entire life. They’re nice and they look wonderful.
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. For the chef, the key to the enchilada isn't what's inside. "I think the most important thing to focus when you're doing enchiladas is that sauce. 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.
To get started with this particular recipe, we must prepare a few components. You can have 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:
- Prepare 16 oz sliced mushrooms
- Make ready 1 large onion, halved and thin sliced
- Prepare 1 large bag fresh baby spinach
- Make ready 2 Tbsp butter
- Make ready 4 Tbsp Olive Oil, divided
- Prepare 2 tsp Cumin
- Take 2 tsp Dried Oregano
- Make ready 2 tsp Garlic
- Get 1/2 tsp Cayenne pepper
- Prepare to taste Salt & pepper
- Prepare 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
- Get 1 can Refied Black Beans
With five kids it's honestly a necessity so you don't become But they did have Chicken, Mushroom, and Spinach Enchiladas on the menu that looked tasty so as soon as we came home I started trying to. Pour the sauce over the enchiladas to generously coat them, then top with the remaining cheese. These spinach and mushroom enchiladas are simple to make and even more delicious to eat! Creamy Chicken, Spinach and Mushroom Enchiladas.
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! Creamy Chicken, Spinach and Mushroom Enchiladas. Assemble the enchiladas: Lay out a tortilla on your work surface. Add the spinach and continue cooking until the spinach begins to wilt, stirring occasionally. Stir in the cream and cook until starting to thicken.
So that’s going to wrap this up with this special food spinach and mushroom enchiladas recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
