Recipe: Tasty Spinach and Mushroom Enchiladas

Spinach and Mushroom Enchiladas. In a large saucepan, bring the water, lime juice, chicken bouillon, garlic powder and remaining seasoned salt to a boil, stirring to dissolve bouillon. Stir in the sour cream, cilantro and reserved mushroom mixture; heat through. Transfer vegetable mixture to food processor bowl with metal blade.

These Spinach & Mushroom Enchiladas are saucy, tangy, and hearty but also refreshing and veggie-packed. The perfect gluten-free & nut-free dinner. My first "real" job was as a server at a Tex-Mex restaurant. You can cook Spinach and Mushroom Enchiladas using 14 ingredients and 15 steps. Here is how you achieve that.

Ingredients of Spinach and Mushroom Enchiladas

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

Their Spinach & Mushroom enchiladas were one of the only vegetarian options on the menu, so needless to say we became pretty. 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," he tells Food Republic in a recent interview. "That sauce is going to be going on top of tortillas. This Mexican chicken recipe is company worthy.

Spinach and Mushroom Enchiladas instructions

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!.

My 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. Lower heat to medium and add in sliced mushrooms, spinach, salt, garlic powder and cumin powder. To prepare enchiladas, heat a large nonstick skillet coated with cooking spray over medium-high heat. In a small bowl, stir together half of the sour cream and the green salsa.