How to Make a Mexican Spinach and Mushroom Enchilada
If you're looking to spice up your dinner routine, a Mexican Spinach and Mushroom Enchilada is an excellent choice. This delightful dish combines the earthy flavors of mushrooms and spinach with the rich taste of enchilada sauce, resulting in a satisfying meal that's both nutritious and flavorful. Follow this easy recipe to create your own delicious enchiladas.
Ingredients
To make Mexican Spinach and Mushroom Enchiladas, you'll need the following ingredients:
- 8 corn tortillas
- 2 cups fresh spinach, chopped
- 1 cup mushrooms, sliced (white or cremini)
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 can (15 ounces) enchilada sauce
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
Step 1: Prepare the Filling
In a large skillet, heat the olive oil over medium heat. Add the sliced mushrooms and sauté for about 5 minutes until they are soft and slightly browned. Stir in the chopped spinach and cook for an additional 2-3 minutes until the spinach wilts.
Season the mixture with garlic powder, cumin, salt, and pepper. Once well combined, remove the skillet from heat and let the filling cool slightly.
Step 2: Prepare the Tortillas
To make the enchiladas easier to roll, warm the corn tortillas. You can do this by either wrapping them in a damp paper towel and microwaving them for about 30 seconds or by lightly frying them in a skillet for a few seconds on each side.
Step 3: Assemble the Enchiladas
Preheat your oven to 375°F (190°C). Spread a small amount of enchilada sauce on the bottom of a baking dish to prevent sticking. Take one tortilla, spoon about 2 tablespoons of the mushroom and spinach filling in the center, sprinkle with cheese, and then roll the tortilla tightly. Place it seam-side down in the baking dish. Repeat this process for the remaining tortillas.
Step 4: Add Sauce and Cheese
Once all the enchiladas are in the baking dish, pour the remaining enchilada sauce over the top. Sprinkle the remaining cheese evenly over the sauce, ensuring each enchilada is well covered.
Step 5: Bake
Cover the baking dish with aluminum foil and bake for 20 minutes. After 20 minutes, remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.
Step 6: Serve
Once cooked, remove the enchiladas from the oven and let them cool for a few minutes. Garnish with fresh cilantro if desired and serve hot. These enchiladas pair wonderfully with a side of Mexican rice or a fresh green salad.
Conclusion
Enjoy your homemade Mexican Spinach and Mushroom Enchiladas! This recipe not only provides a burst of flavor but also incorporates healthy ingredients that make for a hearty meal. Feel free to get creative, adding your favorite veggies or spices to customize it to your tastes.