SPINACH AND MUSHROOM ENCHILADAS
Steps:
- Preheat oven to 350 degrees F. Spray a 11 3/4 x 7 1/2 x 1 3/4 inch glass pyrex with spray olive oil to coat completely and set aside. Thaw the frozen spinach and squeeze out as much of the water as possible. In a non-stick frying pan heat the olive oil on medium heat until hot but not smoking. Add the mushrooms and saute until all the liquid is released and evaporates. Add the chopped onions to the pan with the mushrooms and saute until the onions are translucent. Season with salt. Combine the mushrooms and onions with the drained and squeezed spinach. Mix in the cream cheese and combine thoroughly. Cover the bottom of the pyrex dish with half of the salsa. Spread about 3 tablespoons of the mixture on each tortilla spreading to cover most of the tortilla. Roll up and place seam down in the pyrex dish. Continue spreading and rolling the tortillas until all have been used. Cover the enchiladas with the remaining salsa. Spread the sharp cheddar cheese over all the enchiladas. Dot with halved olives. Bake uncovered in a 350 degree F. oven for 35 to 40 minutes or until heated through and cheese is melted. Serve immediately.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #north-american #main-dish #vegetables #mexican #oven #vegetarian #dietary #mushrooms #equipment
You'll also love
shohel mahamud
[email protected]These enchiladas were a bit too spicy for my taste, but my husband loved them! The filling was flavorful and the sauce was creamy and cheesy. I think I would use less chili powder next time.
Shahzad cic
[email protected]I'm not a huge fan of spinach, but these enchiladas were surprisingly good! The filling was flavorful and the sauce was creamy and delicious. I will definitely be making these again!
exotic shark
[email protected]These enchiladas were easy to make and turned out great! The filling was flavorful and the sauce was creamy and cheesy. I especially liked the addition of the corn, which added a nice sweetness and crunch.
Roy “RS” Sim
[email protected]I had a hard time finding spinach and mushroom enchiladas that I liked, but these were perfect! The filling was flavorful and the sauce was creamy and cheesy. I will definitely be making these again!
Keevus Sampson
[email protected]These enchiladas were a bit bland for my taste. The filling was lacking in flavor and the sauce was not very creamy. I think I would add more spices and cheese next time.
Rtyu Mia
[email protected]I'm not a huge fan of spinach, but these enchiladas were surprisingly good! The filling was flavorful and the sauce was creamy and delicious. I will definitely be making these again!
Ebai Claudvert
[email protected]These enchiladas were easy to make and turned out great! The filling was flavorful and the sauce was creamy and cheesy. I especially liked the addition of the corn, which added a nice sweetness and crunch.
Reyan Mahmud
[email protected]I made these enchiladas for a party and they were a huge success! Everyone loved them. The filling was delicious and the sauce was perfect. I will definitely be making these again!
Abubakarr Kamara
[email protected]These enchiladas were a hit with my family! The filling was flavorful and the sauce was creamy and cheesy. I especially liked the addition of the corn, which added a nice sweetness and crunch. I will definitely be making these again!
Dolla Dolla
[email protected]I love spinach and mushroom enchiladas, and this recipe did not disappoint! The filling was packed with flavor, and the enchilada sauce was creamy and delicious. I also appreciated the fact that the recipe was easy to follow. I will definitely be mak
Victor Bates
[email protected]These enchiladas were easy to make and turned out great! The filling was flavorful and the sauce was creamy and cheesy. I especially liked the addition of the corn, which added a nice sweetness and crunch. I will definitely be making these again!
Firas Alhariri
[email protected]I was a bit hesitant to try these enchiladas, as I'm not a huge fan of spinach. But I'm so glad I did! The spinach was cooked perfectly and blended seamlessly with the mushrooms and cheese. The enchilada sauce was also very tasty, with a nice level o
Phathutshedzo Rasikhinya
[email protected]These spinach and mushroom enchiladas were an absolute delight! The filling was flavorful and perfectly balanced, with the spinach and mushrooms complementing each other beautifully. The enchilada sauce was rich and creamy, and the cheese provided a