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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. These creamy vegetarian enchiladas are filled with a mixture of sliced mushrooms, chopped spinach and cheese and have a sour cream-chile topping.
To get started with this recipe, we have to prepare a few components. You can cook spinach and mushroom enchiladas using 14 ingredients and 15 steps. Here is how you can achieve that.
The ingredients needed to make Spinach and Mushroom Enchiladas:
- Make ready 16 oz sliced mushrooms
- Make ready 1 large onion, halved and thin sliced
- Take 1 large bag fresh baby spinach
- Get 2 Tbsp butter
- Take 4 Tbsp Olive Oil, divided
- Get 2 tsp Cumin
- Make ready 2 tsp Dried Oregano
- Take 2 tsp Garlic
- Make ready 1/2 tsp Cayenne pepper
- Prepare to taste Salt & pepper
- Make ready 2 large jars Salsa Verde
- Get 2 cups Shredded Monterey Jack cheese
- Get 1-2 pkgs super size Yellow Corn Tortillas (@ 6-6 1/2") 10 per
- Make ready 1 can Refied Black Beans
Creamy Chicken, Spinach and Mushroom Enchiladas. Assemble the enchiladas: Lay out a tortilla on your work surface. Add a few tablespoons of water if the mushrooms get too dry. These spinach and mushroom enchiladas are simple to make and even more delicious to eat!
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!
Add the spinach and mushrooms and cook for two to three minutes or until spinach is wilted and mushrooms are soft. These Spinach and Mushroom Enchiladas are vegetarian but hearty and satisfying. Roberto Santibañez is the chef/owner of Fonda restaurants in Brooklyn and Manhattan, NY. He is the author of Rosa's New Mexican Table, nominated for a James Beard Award. Spinach enchiladas suizas is the enchilada order I place on days when I'm in a vegetarian state of mind, or in joints where I doubt the freshness and Using a spinach and mushroom filling in these enchiladas also allows a person to continue the delusion that eating a plate smothered in cream and.
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