Mushroom And Spinach Enchiladas

Enchiladas are a beloved classic in Mexican cuisine, offering a delightful combination of flavors and textures wrapped in a warm tortilla. This recipe for Mushroom and Spinach Enchiladas adds a hearty twist to the traditional dish by incorporating earthy mushrooms and vibrant spinach into a savory filling, all topped with a blanket of gooey cheese and zesty enchilada sauce. Perfect for a cozy weeknight dinner or a festive gathering, these enchiladas are sure to become a new favorite in your repertoire.

**Mushroom and Spinach Enchiladas**

**Ingredients:**
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 8 oz mushrooms, sliced
– 4 cups fresh spinach
– 1 teaspoon ground cumin
– 1 teaspoon chili powder
– Salt and pepper, to taste
– 8 corn or flour tortillas
– 1 ½ cups shredded cheese (such as Monterey Jack or cheddar)
– 1 can (10 oz) red enchilada sauce
– Fresh cilantro, for garnish
– Sliced jalapeños, for serving (optional)

**Instructions:**
1. Preheat your oven to 375°F (190°C). Grease a baking dish and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
3. Add the minced garlic and sliced mushrooms to the skillet. Cook until the mushrooms are golden brown and any liquid released has evaporated, about 8-10 minutes.
4. Stir in the fresh spinach and cook until wilted. Season the mixture with cumin, chili powder, salt, and pepper. Remove from heat.
5. Warm the tortillas according to package instructions to make them pliable for rolling.
6. Spoon a generous amount of the mushroom and spinach mixture into the center of each tortilla. Roll up tightly and place seam side down in the prepared baking dish.
7. Pour the enchilada sauce over the assembled enchiladas, making sure they are evenly coated.
8. Sprinkle the shredded cheese over the top of the enchiladas, covering them completely.
9. Cover the baking dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
10. Remove the enchiladas from the oven and let them cool slightly before serving.
11. Garnish with fresh cilantro and serve with sliced jalapeños on the side for an added kick, if desired.

Whether you’re looking to impress your family with a delicious dinner or simply craving a comforting meal, these Mushroom and Spinach Enchiladas are a delightful choice. The earthy mushrooms, tender spinach, and gooey cheese all come together in each flavorful bite, creating a dish that is both satisfying and wholesome. Feel free to customize the recipe with your favorite toppings or serve alongside a side of Mexican rice and creamy refried beans for a complete meal. Enjoy the warmth and flavor of these enchiladas in the comfort of your own home, and savor every bite of this delightful twist on a classic favorite.