Hey everyone, it’s me, Dave, welcome to my recipe page. Today, we’re going to make a special dish, spinach and mushroom enchiladas. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Spinach and Mushroom Enchiladas is one of the most popular of current trending foods on earth. It is enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. Spinach and Mushroom Enchiladas is something which I have loved my entire life. They are nice and they look fantastic.
They are just like the ones served at one of my fave restaurants! These spinach and enchilada mushrooms are a fixture on the menu at Fonda, which just opened its second location in NYC's East Village. 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.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook spinach and mushroom enchiladas using 14 ingredients and 15 steps. Here is how you can achieve it.
The ingredients needed to make Spinach and Mushroom Enchiladas:
- Prepare 16 oz sliced mushrooms
- Take 1 large onion, halved and thin sliced
- Prepare 1 large bag fresh baby spinach
- Make ready 2 Tbsp butter
- Prepare 4 Tbsp Olive Oil, divided
- Prepare 2 tsp Cumin
- Prepare 2 tsp Dried Oregano
- Make ready 2 tsp Garlic
- Get 1/2 tsp Cayenne pepper
- Make ready to taste Salt & pepper
- Get 2 large jars Salsa Verde
- Make ready 2 cups Shredded Monterey Jack cheese
- Make ready 1-2 pkgs super size Yellow Corn Tortillas (@ 6-6 1/2") 10 per
- Prepare 1 can Refied Black Beans
Chicken, Mushroom, and Spinach Enchiladas. posted by Christy Denney My husband and I are religious about date night. Pour the sauce over the enchiladas to generously coat them, then top with the remaining cheese. Add the spinach and mushrooms and cook for two to three minutes or until spinach is wilted and mushrooms are soft.
Instructions to make Spinach and Mushroom Enchiladas:
- Heat butter and 1 Tbsp oil in large skillet over medium high heat. Add in mushrooms and saute until soft and moisture released.
- Add in onions and all the spices to the mushrooms.
- Stir everything together to continue to cook down. About 10 minutes.
- Add in fresh spinach a little at a time so it has time to wilt. Once cooked remove from heat and set aside.
- 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.
- Spread plastic wrap over your counter to be able to lay out the tortillas to fill and roll them. This keeps your counter clean.
- Start with a spoon of black beans on each tortilla.
- Then top with vegetables.
- Top with shredded cheese.
- Spread out about 1/2 cup of salsa verde. Start rolling enchiladas and put in pan. I pack them close together.
- Once pan is full top with remaining salsa.
- Cover with cheese and bake at 350 degrees for 25 to 30 minutes or until cheese melted and bubbly.
- These freeze well before baking. The ingredients may make more than 1 pan depending on how full you make them. Enjoy!
These Spinach and Mushroom Enchiladas are vegetarian but hearty and satisfying. Roberto Santibañez is the chef/owner of Fonda restaurants in Brooklyn and Manhattan, NY. He is the author of Rosa's New Mexican Table, nominated for a James Beard Award. These spinach and mushroom enchiladas are simple to make and even more delicious to eat! Spinach and Radicchio Salad with Mushrooms and Cashews Recipe.
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