Recipe: Appetizing Spinach and mushroom enchiladas

Simple, delicious, fresh and tasty.

Spinach and mushroom enchiladas. Our Easy Cheesy Enchilada Recipe Is The Perfect Go-To Weeknight Entrée. Set aside half of the mushroom mixture for sauce. Remove half of the mushroom mixture and set aside, reserving for the sauce.

With five kids it's honestly a necessity so you don't become passing ships in the night. It takes so much energy to keep them alive, fed, and happy. Sometimes we have date night planned out and sometimes we jump in the car and figure it out from there. You can cook Spinach and mushroom enchiladas using 11 ingredients and 12 steps. Here is how you cook that.

Ingredients of Spinach and mushroom enchiladas

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

The mixture of the spinach, mushrooms and other ingredients in the filling is an interesting "twist" for a tasty alternative to the old standbys of chicken , beef or even seafood enchiladas. 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. Make the Salsa Verde, if you haven't already.

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..

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 mushrooms. To prepare enchiladas, heat a large nonstick skillet coated with cooking spray over medium-high heat. Vegan black bean & mushroom enchiladas with creamy cheesy cashew sauce and homemade enchilada sauce. If you thought that cheesy plant-based enchiladas were not a thing, you were happily mistaken.