Spinach and Mushroom Enchiladas

  1. Heat the oil in a large heavy skillet over high heat until it is almost smoking.
  2. Add the onion, mushrooms and chiles, and cook, stirring frequently, until the mushrooms and onion are softened and any liquid the mushrooms have given off has evaporated, 5 to 8 minutes.
  3. Add the salt, and add the spinach by the handful, stirring or tossing to wilt it until it all fits in the skillet.
  4. Then cover and cook until all the spinach is just wilted, about 1 minute.
  5. Season to taste with lime juice and additional salt.
  6. This dish keeps in the refrigerator for up to two days.

mushroom, tomato salas, chicken, olive oil, corn tortillas, creme fraiche, queso fresco, white onion, cilantro, olive oil, white onion, button mushrooms, jalapeno chiles, salt, spinach, freshly squeezed lime juice, tomatoes, mora chiles, habanero chile, garlic, salt, sugar, olive oil, white onion, canela, water

Taken from www.foodrepublic.com/recipes/spinach-and-mushroom-enchiladas-recipe/ (may not work)

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