Recipe of Perfect Spinach and Mushroom Enchiladas

Hey everyone, welcome to our recipe page. Today I’m gonna show you how to make a special dish, Spinach and Mushroom Enchiladas. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna really delicious.

Spinach and Mushroom Enchiladas Recipe. 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.

You can have Spinach and Mushroom Enchiladas using 14 ingredients and 15 steps. Here is how you cook it.

Ingredients of Spinach and Mushroom Enchiladas

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

Pour the sauce over the enchiladas to generously coat them, then top with the remaining cheese.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!

Spinach and Mushroom Enchiladas step by step

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!.

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

Add the spinach and mushrooms and cook for two to three minutes or until spinach is wilted and mushrooms are soft.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.Add the onions and return the pan to the oven.