Spinach and mushroom enchiladas. 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. For the chef, the key to the enchilada isn't what's inside. "I think the most important thing to focus when you're doing enchiladas is that sauce.

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. There is also plenty of fresh baby spinach, which adds a pop of color and pairs incredibly well with all those. These creamy vegetarian enchiladas are filled with a mixture of sliced mushrooms, chopped spinach and cheese and have a sour cream-chile topping. You can have Spinach and mushroom enchiladas using 11 ingredients and 12 steps. Here is how you achieve that.

Ingredients of Spinach and mushroom enchiladas

1. You need 1 of oil.
2. Prepare 1 of baking pan.
3. It's 1 of comal or cast iron skillet.
4. Prepare 1 of high walled 12 inch pan.
5. Prepare 1 medium of mixing bowl.
6. Prepare 6 oz of portabella mushroom.
7. Prepare 1 small of onion.
8. You need 1 packages of spinach leafs.
9. Prepare 4 clove of garlic.
10. It's 1 packages of Corn tortillas.
11. It's 1 of you're choice of sauce. I use salsa verde.

Pour the sauce over the enchiladas to generously coat them, then top with the remaining cheese. These spinach and mushroom enchiladas are simple to make and even more delicious to eat! This vegetarian adaptation of a popular Mexican dish is a perfect make-ahead dish for days when you're too busy to cook. Just complete the first three steps, then cover and refrigerate the enchiladas.

Spinach and mushroom enchiladas step by step

1. heat skillet on medium with a thin layer of cooking oil.
2. dice onion and garlic gloves.
3. slice mushrooms into 1 inch cubes.
4. add onions garlic and mushrooms to hot skillet.
5. cook contents of skillet. stir as necessary to allow all ingredients to brown.
6. add spinach leafs to skillet, it will take a minute to start cooking down but when it does make sure you stir from the bottom to the top.
7. when all the spinach has wilted move contents of skillet into the mixing bowl.
8. heat oven to 350 and comal on medium.
9. brown both sides of the tortillas on the comal add spinach mix to tortilla and roll into enchilada. place in baking pan seam down.
10. repeat step nine till you either don't have room in the baking pan or run out of ingredients. extra ingredients can be put unrolled into pan it won't hurt anything.
11. bake contents of pan for 15 to 20 minutes. if you are using a chili sauce add it to enchiladas before baking. for cheese I would cook the enchiladas then add the cheese and cook again long enough to melt the cheese.
12. they're done! now find your family or friends and eat up. remember that you cooked and they can do the dishes..

Chicken, Mushroom, and Spinach Enchiladas. posted by Christy Denney My husband and I are religious about date night. With five kids it's honestly a necessity so you don't become passing ships in the night. Creamy Chicken, Spinach and Mushroom Enchiladas. Assemble the enchiladas: Lay out a tortilla on your work surface.