How to cook Spinach and Mushroom Enchiladas tasty

Spinach and Mushroom Enchiladas - Easy to do and Very moist even after warming up leftovers the next day!. Today I am sharing this Spinach and Mushroom Enchiladas! A quick and easy dinner that is ready in under 25 minutes! Lime, cilantro and Monterey Jack cheese lend Mexican flavors to this veggie-filled version of a real crowd-pleaser. These delicious meatless enchiladas are filled with a full pound of mushrooms, as well as spinach and cheese. You can vary the amounts of cheese and cream sauce to make them as light or heavy as you like. They are just like the ones served at one of my fave restaurants! 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! Place in the baking dish and repeat.

You can cook Spinach and Mushroom Enchiladas with 14 Ingredients and 15 steps. See the following guide!

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

Pour the sauce over the enchiladas to generously coat them, then top with the remaining cheese. Bake, uncovered, until bubbly and heated through and. Chicken, Mushroom, and Spinach Enchiladas. posted by Christy Denney My husband and I are religious about date night.

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..
6. .
7. .
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!.

With five kids it's honestly a necessity so you don't become passing ships in the night. 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. 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.