Spinach and Mushroom Enchiladas Verde

Ingredients

• 1 tbsp Olive oil
• 1/2 medium Yellow onion
• 8 oz Mushrooms (sliced)
• 4 oz Fresh spinach
• 2 cloves Garlic
• 1/2 tsp Ground cumin
• 1/2 tsp Dried oregano
• 1/4 tsp Salt
• 1/4 tsp Black pepper
• 4 Flour tortillas (8-inch)
• 3/4 cup Tomatillo salsa verde (jarred or canned)
• 2 tbsp Mexican crema or sour cream(optional)
• 1/2 cup Shredded Monterey Jack or Oaxaca cheese
• 1 tbsp Cilantro (chopped)(optional)

Instructions

1. 1

   Prep (about 20 minutes): Slice the mushrooms, chop the onion and garlic, and roughly chop the spinach. Measure spices and cheese; set aside.

2. 2

   Cook filling (about 10 minutes): Heat olive oil in a skillet over medium heat. Sauté onion until softened (about 3 minutes), then add mushrooms and cook until they release moisture and start to brown (about 5 minutes). Add garlic, cumin, oregano, salt, and pepper; cook 1 minute.

3. 3

   Wilt spinach (about 5 minutes): Add spinach to the skillet and cook until wilted, then stir until most liquid cooks off. Turn off heat.

4. 4

   Assemble and bake (about 20 minutes): Warm tortillas briefly (microwave 15–20 seconds or in a dry pan). Spread a little salsa verde in the bottom of a small baking dish. Add spinach-mushroom filling to each tortilla, sprinkle with cheese, roll tightly, and place seam-side down in the dish. Pour remaining salsa verde over the top and bake at 375°F (190°C) until hot and bubbly, about 20 minutes.

5. 5

   Finish (about 0–5 minutes): Let stand 2 minutes, then top with crema/sour cream and cilantro if using. Serve.