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Spinach and Mushroom Enchiladas
Spinach and Mushroom Enchiladas

Before you jump to Spinach and Mushroom Enchiladas recipe, you may want to read this short interesting healthy tips about Energy Raising Treats.

Eating healthy foods makes all the difference in how we feel. Increasing our daily allowance of healthy foods while decreasing the intake of unhealthy kinds contributes to a more healthy feeling. A salad tends to make us feel a lot better than a piece of pizza (physically in any case). This can be a problem, nevertheless, when it comes to eating between goodies. Shopping for snack foods can be a struggle because you have so many options. Why not try one of the following wholesome snacks the next time you need some extra energy?

Whole grain foods are an outstanding choice for a fast healthy snack. Starting your day with a piece of whole grain bread toasted can give you that additional boost you need to get going. When you have to have a fast snack food on your way out the door, don’t forget to look for whole grain chips, pretzels, and crackers. Whole grains are generally better than highly processed grains found in white bread.

A large assortment of instant health snacks is easily accessible. Being healthy doesnt have to be a battle-if you let it, it can be quite easy.

We hope you got insight from reading it, now let’s go back to spinach and mushroom enchiladas recipe. You can have spinach and mushroom enchiladas using 14 ingredients and 15 steps. Here is how you cook it.

The ingredients needed to cook Spinach and Mushroom Enchiladas:
  1. Prepare 16 oz sliced mushrooms
  2. Use 1 large onion, halved and thin sliced
  3. Prepare 1 large bag fresh baby spinach
  4. Get 2 Tbsp butter
  5. Provide 4 Tbsp Olive Oil, divided
  6. Use 2 tsp Cumin
  7. Use 2 tsp Dried Oregano
  8. Prepare 2 tsp Garlic
  9. You need 1/2 tsp Cayenne pepper
  10. Take to taste Salt & pepper
  11. Take 2 large jars Salsa Verde
  12. Get 2 cups Shredded Monterey Jack cheese
  13. Get 1-2 pkgs super size Yellow Corn Tortillas (@ 6-6 1/2") 10 per
  14. Use 1 can Refied Black Beans
Steps to make Spinach and Mushroom Enchiladas:
  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.
  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!

These spinach and mushroom enchiladas covered in a velvety monterey jack cream sauce are a delicious way to celebrate a cool evening! This vegetarian recipe is lighter and healthier than cheese enchiladas, without sacrificing any flavor, by using hearty garlic butter mushrooms, and fresh spinach. These Spinach Enchiladas are covered in a red enchilada sauce and stuffed with spinach, mushrooms and onions for a tasty Mexican dinner! Add the spinach, sprinkle with an additional pinch of salt and turn with. Top with remaining salsa, and sprinkle with cheese.

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