Hello everybody, it is me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, spinach and mushroom enchiladas. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Spinach and Mushroom Enchiladas is one of the most well liked of recent trending foods in the world. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look wonderful. Spinach and Mushroom Enchiladas is something that I’ve loved my entire life.

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.

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 that.

The ingredients needed to make Spinach and Mushroom Enchiladas:

1. Get 16 oz sliced mushrooms
2. Make ready 1 large onion, halved and thin sliced
3. Take 1 large bag fresh baby spinach
4. Make ready 2 Tbsp butter
5. Make ready 4 Tbsp Olive Oil, divided
6. Get 2 tsp Cumin
7. Prepare 2 tsp Dried Oregano
8. Get 2 tsp Garlic
9. Take 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. Get 1-2 pkgs super size Yellow Corn Tortillas (@ 6-6 1/2") 10 per
14. Take 1 can Refied Black Beans

Chicken, Mushroom, and Spinach Enchiladas. posted by Christy Denney 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.

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!

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! Membership Required to View This Recipe. Kick off the fun with these crowd-pleasing veggie enchiladas. Serve them with guacamole, bean dip or our Mexican Salad.

So that’s going to wrap this up for this special food spinach and mushroom enchiladas recipe. Thanks so much for reading. I am sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!