Spinach Enchiladas

🥄 Ingredients

• 2 tablespoons olive oil
• 2 cups chopped mushrooms
• 1 white onion, (finely diced)
• 3 garlic cloves, (minced)
• 5 ounces fresh spinach
• 1 teaspoon kosher salt
• ½ teaspoon ground cumin
• ½ teaspoon freshly ground black pepper
• 1 cup sour cream
• 2 cups shredded Mexican-blend cheese
• 2 cups salsa verde
• 8-12 corn or flour tortillas, (warmed)

👨‍🍳 Instructions

1. 1

   Preheat oven to 350℉. Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms and onion and sauté for about 6-7 minutes until they soften.

2. 2

   Stir in the garlic cloves and cook for 30 seconds until fragrant.

3. 3

   Add the fresh spinach, salt, cumin, and black pepper and stir to combine. Cook until the spinach has wilted, about 5 minutes.

4. 4

   Stir in the sour cream until it evenly coats the spinach and mushroom filling. Remove from the heat and set aside.

5. 5

   Assemble the enchiladas by spooning about 2 tablespoons of the spinach and mushroom filling onto a corn or flour tortilla and rolling it up.

6. 6

   Place the enchilada on the baking dish seam side down. Continue filling and rolling until all the enchiladas are assembled.

7. 7

   Pour the salsa verde on top and sprinkle with the shredded cheese.

8. 8

   Bake for 15-20 minutes until the cheese has melted and the salsa is bubbling.

📊 Nutrition (per serving)

Nutritional values are estimates from the original source.