How to Make Perfect Spinach and Mushroom Enchiladas

Spinach and Mushroom Enchiladas. Set aside half of the mushroom mixture for sauce. 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.

Add spinach and cook until spinach is wilted and liquid has evaporated. To prepare enchiladas, heat a large nonstick skillet coated with cooking spray over medium-high heat. My husband and I are religious about date night. You can cook Spinach and Mushroom Enchiladas using 14 ingredients and 15 steps. Here is how you cook 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. You need 1 of large bag fresh baby spinach.
4. It's 2 Tbsp of butter.
5. It's 4 Tbsp of Olive Oil, divided.
6. You need 2 tsp of Cumin.
7. Prepare 2 tsp of Dried Oregano.
8. It's 2 tsp of Garlic.
9. It's 1/2 tsp of Cayenne pepper.
10. Prepare to taste of Salt & pepper.
11. You need 2 of large jars Salsa Verde.
12. Prepare 2 cups of Shredded Monterey Jack cheese.
13. Prepare 1-2 of pkgs super size Yellow Corn Tortillas (@ 6-6 1/2") 10 per.
14. You need 1 can of Refied Black Beans.

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. 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.

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..
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!.

There is also plenty of fresh baby spinach, which adds a pop of color and pairs incredibly well with all those mushrooms. Lower heat to medium and add in sliced mushrooms, spinach, salt, garlic powder and cumin powder. Following the Spinach and Mushroom Enchilada Recipe below, cook the mushrooms down in the butter for several minutes and then add in the fresh garlic and salt. Cook over low until the garlic becomes fragrant. Their Spinach & Mushroom enchiladas were one of the only vegetarian options on the menu, so needless to say we became pretty well-acquainted.