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Before you jump to Spinach and Mushroom Enchiladas recipe, you may want to read this short interesting healthy tips about Suggestions For Living Green And Lowering costs In The Kitchen.
Until fairly recently any individual who expressed concern about the degradation of the environment raised skeptical eyebrows. That has completely changed now, since we all apparently have an awareness that the planet is having troubles, and we all have a part to play in fixing it. Unless everyone begins to start living a lot more eco-friendly we won’t be able to correct the problems of the environment. This should happen soon and living in ways more friendly to the environment should become a goal for every individual family. Continue reading for some ways to go green and save energy, largely in the kitchen.
Even though it may not taste as good, cooking food in the microwave rather than in the oven will save you a packet of money. If you find out it will require 75% more energy to cook in the oven, you may look for more ways to use the microwave. Countertop appliances can boil water as well as steam vegetables more quickly than your stove, and use a lot less electricity. You will be forgiven for thinking that an automatic dishwasher uses more energy than washing dishes the old-fashioned manner, but you would be wrong. A dishwasher is particularly efficient when it’s full before a cycle is started. Don’t dry the dishes with heat, utilize the cool dry or air dry features to increase the money you save.
From the above it really should be apparent that just in the kitchen, by itself, there are many little opportunities for saving energy and money. It is reasonably uncomplicated to live green, after all. Typically, all it takes is a bit of common sense.
We hope you got benefit 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 do it.
The ingredients needed to cook Spinach and Mushroom Enchiladas:
- Get 16 oz sliced mushrooms
- Prepare 1 large onion, halved and thin sliced
- You need 1 large bag fresh baby spinach
- Use 2 Tbsp butter
- Use 4 Tbsp Olive Oil, divided
- Provide 2 tsp Cumin
- You need 2 tsp Dried Oregano
- You need 2 tsp Garlic
- Provide 1/2 tsp Cayenne pepper
- Prepare to taste Salt & pepper
- Get 2 large jars Salsa Verde
- You need 2 cups Shredded Monterey Jack cheese
- Prepare 1-2 pkgs super size Yellow Corn Tortillas (@ 6-6 1/2") 10 per
- Get 1 can Refied Black Beans
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!
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