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Spinach and Mushroom Enchiladas
Spinach and Mushroom Enchiladas

Before you jump to Spinach and Mushroom Enchiladas recipe, you may want to read this short interesting healthy tips about Methods To Live Green Plus Spend less Money In The Kitchen.

It was not that long ago that hippies and tree huggers were the only ones to show concern concerning the well-being of the ecosystem. That has totally changed now, since we all seem to have an awareness that the planet is having troubles, and we all have a part to play in fixing it. The experts are agreed that we cannot change things for the better without everyone’s active involvement. Each and every family should start making changes that are environmentally friendly and they have to do this soon. Here are some tips that can help you save energy, mainly by making your kitchen area more green.

Refrigerators and freezers use a lot of electricity, particularly if they are not working as efficiently as they should. You can save up to 60% on energy whenever you get a new one, in comparison to those from longer than ten years ago. Always keeping the temperature of the fridge at 37F, along with 0F for the freezer, will probably save on electricity, while keeping food at the correct temperature. Checking that the condenser is actually clean, which means that the motor needs to run less regularly, will also save electricity.

From the above it really should be clear that just in the kitchen, by itself, there are numerous little opportunities for saving energy and money. It is reasonably uncomplicated to live green, of course. It’s concerning being sensible, most of the time.

We hope you got benefit from reading it, now let’s go back to spinach and mushroom enchiladas recipe. To make spinach and mushroom enchiladas you only need 14 ingredients and 15 steps. Here is how you do it.

The ingredients needed to prepare Spinach and Mushroom Enchiladas:
  1. Use sliced mushrooms
  2. Use large onion, halved and thin sliced
  3. Prepare large bag fresh baby spinach
  4. Use butter
  5. Prepare Olive Oil, divided
  6. Take Cumin
  7. Prepare Dried Oregano
  8. Prepare Garlic
  9. Provide Cayenne pepper
  10. Take Salt & pepper
  11. Prepare large jars Salsa Verde
  12. Prepare Shredded Monterey Jack cheese
  13. Take pkgs super size Yellow Corn Tortillas (@ 6-6 1/2") 10 per
  14. Use 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!

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