Steps to Make Favorite Spinach and Mushroom Enchiladas

Spinach and Mushroom Enchiladas
Spinach and Mushroom Enchiladas

Hello everybody, it is Louise, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, spinach and mushroom enchiladas. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Spinach and Mushroom Enchiladas is one of the most popular of current trending foods in the world. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. Spinach and Mushroom Enchiladas is something that I have loved my entire life. They’re fine and they look fantastic.

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.

To get started with this particular recipe, we must first prepare a few ingredients. 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:
  1. Prepare 16 oz sliced mushrooms
  2. Make ready 1 large onion, halved and thin sliced
  3. Get 1 large bag fresh baby spinach
  4. Take 2 Tbsp butter
  5. Make ready 4 Tbsp Olive Oil, divided
  6. Prepare 2 tsp Cumin
  7. Get 2 tsp Dried Oregano
  8. Make ready 2 tsp Garlic
  9. Get 1/2 tsp Cayenne pepper
  10. Prepare to taste Salt & pepper
  11. Prepare 2 large jars Salsa Verde
  12. Get 2 cups Shredded Monterey Jack cheese
  13. Take 1-2 pkgs super size Yellow Corn Tortillas (@ 6-6 1/2") 10 per
  14. Prepare 1 can Refied Black Beans
Steps 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.1.
  6. Spread plastic wrap over your counter to be able to lay out the tortillas to fill and roll them. This keeps your counter clean.
  7. Start with a spoon of black beans on each tortilla.
  8. Then top with vegetables.
  9. Top with shredded cheese.
  10. Spread out about 1/2 cup of salsa verde. Start rolling enchiladas and put in pan. I pack them close together.
  11. Once pan is full top with remaining salsa.
  12. Cover with cheese and bake at 350 degrees for 25 to 30 minutes or until cheese melted and bubbly.
  13. These freeze well before baking. The ingredients may make more than 1 pan depending on how full you make them. Enjoy!

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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. There is also plenty of fresh baby spinach, which adds a pop of color and pairs incredibly well with all those. These creamy vegetarian enchiladas are filled with a mixture of sliced mushrooms, chopped spinach and cheese and have a sour cream-chile topping. 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. 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. 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. Layer half the shrimp and then grate a third of the cheese over the shrimp. Top with another layer of tortillas, spinach mixture, shrimp and cheese. Add the spinach and mushrooms and cook for two to three minutes or until spinach is wilted and mushrooms are soft. Not too sure about the boys. They're always looking for the meat.

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