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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 Stamina Boosting Snack foods.

Ingesting healthy foods tends to make all the difference in the way you feel. Increasing our consumption of sensible foods while decreasing the intake of unhealthy ones plays a role in a more balanced feeling. A salad allows us to feel much better than a piece of pizza (physically in any case). Deciding on healthier food choices can be tough if it is snack time. Finding snack foods that really help us feel better and increase our energy levels often involves lots of shopping and scrupulous reading of labels. There’s nothing like one of these healthy foods when you really need an energy-boosting snack food.

Certain foods made from whole grains are fantastic for a fast snack. Starting your morning with a piece of whole grain toasted bread can give you that added boost you need to get going. When you have to have a fast treat on your way out the door, never forget to look for whole grain chips, pretzels, and crackers. Deciding on whole grain snacks is always much better than eating the highly processed grains we commonly find in our grocery stores.

There are lots of healthy snack foods you can choose that do not involve a lot of preparation or searching. When you make the choice to be healthy, it’s uncomplicated to find just what you need to be successful at it.

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 do that.

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