Spinach and Mushroom Enchiladas

🛒 Ingredients

• Corn Tortillas 720 g · 1944 kcal
• Fresh Spinach 300 g · 69 kcal
• Cremini Mushrooms 400 g · 88 kcal
• Yellow Onion 150 g · 60 kcal
• Garlic Cloves 20 g · 30 kcal
• Red Enchilada Sauce 680 g · 340 kcal
• Monterey Jack Cheese, shredded 200 g · 746 kcal
• Olive Oil 30 g · 265 kcal
• Cumin Powder 5 g · 0 kcal
• Chili Powder 5 g · 0 kcal

👨‍🍳 Instructions

1. Preheat oven to 190°C (375°F). Lightly grease a 9x13 inch baking dish.
2. Heat olive oil in a large skillet over medium heat, then sauté diced onion until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
3. Add sliced mushrooms to the skillet and cook until they release their liquid and turn golden brown, approximately 8-10 minutes. Stir in cumin and chili powder.
4. Add fresh spinach to the skillet in batches, cooking until it wilts completely. Remove from heat and stir in about half of the shredded Monterey Jack cheese. Season the filling with salt to taste.
5. Warm tortillas slightly in a microwave or dry skillet to make them pliable. Dip each tortilla briefly into the enchilada sauce, ensuring it's lightly coated.
6. Place a generous spoonful of the spinach and mushroom filling down the center of each tortilla, then roll it up tightly. Arrange the rolled enchiladas seam-side down in the prepared baking dish.
7. Pour the remaining enchilada sauce evenly over the rolled enchiladas. Sprinkle the remaining Monterey Jack cheese on top.
8. Bake for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
9. Garnish with fresh cilantro if desired and serve immediately.