Dan Cooks: Spinach and Mushroom Enchiladas

Dan Cooks: Spinach and Mushroom Enchiladas

Fun fact: Cinco de Mayo is the same day as May 5th. Impressed? You shouldn’t be. But I have another trick up my sleeve; here’s a recipe walkthrough for some delicious and healthy spinach and mushroom enchiladas. If you’re feeling like having a bunch of margaritas on Cinco de Mayo, you might as well try to be a little healthy with your meal. Keep reading for the full walkthrough!



So let’s talk about the ingredients. That’s one large box of fresh spinach (don’t use frozen, I don’t like it), 1 lb. of mushrooms (if you’re feeling crazy you can use wild mushrooms for some wild enchiladas), 12 corn tortillas (if you’re going to be a gringo about it, use flour), ½ of a yellow onion, 2 tsp. salt and 2 tsp. pepper, 1 Tbs. butter, about 1 C. of shredded Mexican blend cheese, and 3 cloves of crushed garlic. Not pictured, but making an appearance later is some salsa verde. If you need a recipe for it, check out my Salsa Verde Walkthrough

First, melt the butter in your largest skillet over medium heat and add the sliced mushrooms, chopped onion, garlic, salt, and pepper. 



Sauté until the onion becomes translucent and the mushrooms brown and reduce their size, about 8 minutes. When this happens, preheat your oven to 350 degrees. 



The next part can be a mess if you aren’t careful and don’t have a large enough skillet. Add the spinach on top of the mushrooms and allow it to steam for about 5 minutes. If your skillet isn’t large enough, wilt it in a separate one. After about 5 minutes, toss the mushrooms and spinach together and continue wilting for another 2 minutes. It should be very reduced in size. At this point, remove the skillet from the heat. 



You want to warm your tortillas before you start working with them so they are more pliable. Since I don’t have a tortilla warmer (because I’m not made of money), I like to wrap 3 or 4 in a damp paper towel and microwave for 30-45 seconds. Since I’m impatient, I microwaved all 12 at once in wrapped layers of three for a minute.



Place two of the tortillas in the dish you’re going to bake them in and spoon about two tablespoons of the spinach and mushroom mix onto one end. Sprinkle some cheese in there, then carefully roll the tortillas and tuck against the side of your dish. Repeat the process until all 12 get cozy in the dish. That's a nice way of saying "mash them until they fit."



If you’re using store-bought or homemade salsa verde or roja, now’s the time to top the enchiladas with it. Be liberal; since the dish isn’t greased the sauce will be what keeps everything moist. 





Then top with the remaining cheese and bake for 15 minutes. Since the filling is already cooked, all you really want to do is melt the cheese. 



There we go; simple enchiladas in 10 steps! Let the margaritas, salsa, and enchiladas flow! Happy Cinco de Mayo!

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