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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 Nutritious Vitality Treats.

Enjoying healthy foods can make all the difference in the way we feel. We tend to feel way less gross whenever we increase our intake of nutritious foods and lower our consumption of unhealthy foods. A salad helps us feel much better than a piece of pizza (physically at any rate). This is usually a problem, nonetheless, with regards to eating between goodies. Shopping for goodies can be a difficult task because you have so many options. Here are some healthy snacks that you can use when you need a fast pick me up.

Whole grain foods are an outstanding choice for a fast healthy snack. Starting your morning with a piece of whole grain toast 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. Make the change from refined products such as white bread to the healthier whole grain alternatives.

A large variety of quick health snacks is easily available. Choosing to live a healthy lifestyle can be as simple as you want it to be.

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

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

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