Recipe of Jamie Oliver Spinach and Mushroom Enchiladas

Hey everyone, it is Jim, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, spinach and mushroom enchiladas. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Spinach and Mushroom Enchiladas is one of the most well liked of current trending meals on earth. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Spinach and Mushroom Enchiladas is something that I have loved my whole life. They are nice and they look fantastic.

To begin with this recipe, we have to prepare a few components. You can have 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:

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

So that is going to wrap this up with this exceptional food spinach and mushroom enchiladas recipe. Thanks so much for your time. I’m sure you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!