Hello everybody, hope you are having an incredible day today. Today, we’re going to make a special dish, spinach and mushroom enchiladas. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Spinach and Mushroom Enchiladas is one of the most favored of current trending meals on earth. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. Spinach and Mushroom Enchiladas is something that I’ve loved my whole life. They are fine and they look wonderful.

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

The ingredients needed to make Spinach and Mushroom Enchiladas:

1. Prepare 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. Take Cumin
7. Prepare Dried Oregano
8. Make ready Garlic
9. Get Cayenne pepper
10. Prepare Salt & pepper
11. Prepare large jars Salsa Verde
12. Prepare Shredded Monterey Jack cheese
13. Get 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 this up for this exceptional food spinach and mushroom enchiladas recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!