Spinach Enchilada With White Mushroom Recipe

Preparation Steps

1. 1

   Sauté Vegetables

   In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until it becomes translucent.

2. 2

   Add Garlic and Mushrooms

   Add the minced garlic and sliced white mushrooms to the skillet. Cook for another 5 minutes until the mushrooms are soft and have released their moisture.

3. 3

   Incorporate Spinach

   Add the fresh spinach to the skillet, stirring well to combine. Cook until the spinach wilts, about 2-3 minutes. Season with cumin powder, salt, and black pepper.

4. 4

   Prepare Tortillas

   While the spinach mixture cools, heat the corn tortillas in a separate pan for about 30 seconds on each side to make them pliable.

5. 5

   Assemble Enchiladas

   In each tortilla, place a spoonful of the spinach and mushroom mixture, a tablespoon of sour cream, and a sprinkle of shredded Monterey Jack cheese. Roll the tortilla tightly and place it seam-side down in a baking dish.

6. 6

   Add Sauce and Cheese

   Once all enchiladas are assembled, pour the red enchilada sauce evenly over the top and sprinkle any remaining cheese.

7. 7

   Bake

   Preheat the oven to 375°F (190°C). Bake the enchiladas for 20-25 minutes until bubbly and golden.

8. 8

   Garnish and Serve

   Remove from the oven and garnish with fresh chopped cilantro before serving.