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Spinach and Mushroom Enchiladas



SPINACH and MUSHROOM ENCHILADAS
El Rancho Grande Recipe

1lb fresh spinach, washed and dried
4 ounces fresh mushrooms,washed, dried & sliced
1 teaspoon chopped fresh garlic
1 tablespoon onion, chopped
1 tablespoon Canola oil
salt, paprika and cayenne pepper, to taste
4 ounces shredded Monterrey Jack cheese
4 (6 inch) corn tortillas, softened
8 ounces chili con queso

In a large saute pan, heat oil, add onion and garlic, cook until onions are clear. Add salt and spices; add mushrooms cook for 5 minutes. Add spinach and cook until wilted, stirring constantly. Adjust seasonings. Fill softened corn tortillas with spinach, mushrooms and Jack cheese. Roll tortillas and cover with hot chili con queso. Heat for 5 minutes in 350 degree oven.


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