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.
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Gay Relay
[email protected]I would not recommend this recipe.
Update monk
[email protected]These enchiladas were a lot of work to make and they weren't worth it.
Sisir Chaudhary
[email protected]I followed the recipe but the enchiladas didn't turn out as expected. I think I might have overcooked them.
Kharak Seen Kharakseen
[email protected]The enchiladas were a bit bland for my taste, but they were still good.
SK.MARKHOR. Gaming.
[email protected]I made these enchiladas for a party and they were a big hit! Everyone loved the unique flavor.
Jenisha Rai
[email protected]These enchiladas are a great way to use up leftover spinach and mushrooms.
Shahnawaz Khan Changwani baloch
[email protected]I followed the recipe exactly and the enchiladas turned out perfect. I will definitely be making them again.
Kennedy Mugarura
[email protected]I've made these enchiladas several times and they're always a hit. My family loves them!
Wael Ghiath
[email protected]These enchiladas were easy to make and very tasty.
Subroto Roy Shuvo
[email protected]I'm not a huge fan of spinach, but I really enjoyed these enchiladas. The mushrooms and cheese helped to balance out the flavor.
Samuel Tumer
[email protected]These enchiladas were delicious! The spinach and mushrooms were a great combination and the sauce was flavorful and creamy.
Shojon Mia
[email protected]I made these enchiladas for a potluck and they were a huge success! Everyone loved them.
Mohaimin khattak
[email protected]The enchiladas were easy to make and turned out great! I used fresh spinach and mushrooms from my garden and they were so flavorful.
Ayden Aytes
[email protected]These enchiladas were a hit with my family! The spinach and mushrooms added a delicious and unique flavor. I will definitely be making them again.