Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, spinach and mushroom enchiladas. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Spinach and Mushroom Enchiladas is one of the most popular of recent trending meals in the world. It’s easy, it is 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 are nice and they look fantastic.

To get started with this recipe, we must prepare a few ingredients. You can cook spinach and mushroom enchiladas using 14 ingredients and 15 steps. Here is how you can achieve it.

The ingredients needed to make Spinach and Mushroom Enchiladas:

1. Get sliced mushrooms
2. Prepare large onion, halved and thin sliced
3. Make ready large bag fresh baby spinach
4. Prepare butter
5. Make ready Olive Oil, divided
6. Make ready Cumin
7. Get Dried Oregano
8. Get Garlic
9. Prepare Cayenne pepper
10. Make ready Salt & pepper
11. Prepare large jars Salsa Verde
12. Take Shredded Monterey Jack cheese
13. Make ready pkgs super size Yellow Corn Tortillas (@ 6-6 1/2") 10 per
14. Prepare 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.
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!

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 that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!