Easiest Way to Make Tasty Spinach and mushroom enchiladas

Spinach and mushroom enchiladas. Lime, cilantro and Monterey Jack cheese lend Mexican flavors to this veggie-filled version of a real crowd-pleaser. —Evangeline Bradford, Erlanger, Kentucky. They are just like the ones served at one of my fave restaurants! Place in the baking dish and repeat.

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 spinach and mushroom enchiladas are simple to make and even more delicious to eat! You can have Spinach and mushroom enchiladas using 11 ingredients and 12 steps. Here is how you achieve that.

Ingredients of Spinach and mushroom enchiladas

  1. It's 1 of oil.
  2. Prepare 1 of baking pan.
  3. You need 1 of comal or cast iron skillet.
  4. Prepare 1 of high walled 12 inch pan.
  5. Prepare 1 medium of mixing bowl.
  6. Prepare 6 oz of portabella mushroom.
  7. You need 1 small of onion.
  8. Prepare 1 packages of spinach leafs.
  9. Prepare 4 clove of garlic.
  10. Prepare 1 packages of Corn tortillas.
  11. Prepare 1 of you're choice of sauce. I use salsa verde.

These Chicken, Spinach, and Mushroom Enchiladas are creamy enchiladas topped with a cilantro sour cream sauce. 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 recreate the idea. Healthy enchiladas with spinach, mushrooms, walnuts, and all the best toppings. I planned on freezing at least half of my enchilada-testing bounty but never even came close.

Spinach and mushroom enchiladas instructions

  1. heat skillet on medium with a thin layer of cooking oil.
  2. dice onion and garlic gloves.
  3. slice mushrooms into 1 inch cubes.
  4. add onions garlic and mushrooms to hot skillet.
  5. cook contents of skillet. stir as necessary to allow all ingredients to brown.
  6. add spinach leafs to skillet, it will take a minute to start cooking down but when it does make sure you stir from the bottom to the top.
  7. when all the spinach has wilted move contents of skillet into the mixing bowl.
  8. heat oven to 350 and comal on medium.
  9. brown both sides of the tortillas on the comal add spinach mix to tortilla and roll into enchilada. place in baking pan seam down.
  10. repeat step nine till you either don't have room in the baking pan or run out of ingredients. extra ingredients can be put unrolled into pan it won't hurt anything.
  11. bake contents of pan for 15 to 20 minutes. if you are using a chili sauce add it to enchiladas before baking. for cheese I would cook the enchiladas then add the cheese and cook again long enough to melt the cheese.
  12. they're done! now find your family or friends and eat up. remember that you cooked and they can do the dishes..

This vegetarian adaptation of a popular Mexican dish is a perfect make-ahead dish for days when you're too busy to cook. Just complete the first three steps, then cover and refrigerate the enchiladas. Add the spinach and cook until it is wilted and warm. How to make Spinach Mushroom Enchiladas - prep & cook time, serving size, nutritional info, ingredients. Reserve the remaining enchilada sauce for.

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