4.5
(27)
Your folders
Your folders
Export 10 ingredients for grocery delivery
Step 1
Preheat oven to 350°F.
Step 2
Thaw frozen spinach in microwave by heating for 2 to 3 minutes. Ring out as much water as possible.
Step 3
Heat large skillet with olive oil over medium-high heat.
Step 4
Add in diced onions and cook for 7 minutes or until the onions soften and the edges begin to caramelize.
Step 5
Lower heat to medium and add in sliced mushrooms, spinach, salt, garlic powder and cumin powder. Cook for about 8 more minutes, until mixture has cooked down.
Step 6
Warm corn tortillas in the microwave in 30 seconds until soft and pliable.
Step 7
In a 2-quart baking dish, begin to assemble the enchiladas. Spoon some of the spinach mixture into a warm tortilla. Top mixture with a sprinkle of shredded cheese and roll up like a taquito and place in baking dish, seam side down. Continue until all tortillas have been filled.
Step 8
Pour the red enchilada sauce evenly on top of the enchiladas. Top with remaining shredded cheese.
Step 9
Bake for 20 minutes or until cheese starts to bubble.
Step 10
Serve with chopped cilantro, onions and cotija cheese.
Your folders
tasteofhome.com
3.8
(18)
20 minutes
Your folders
food.com
4.5
(4)
30 minutes
Your folders
bigoven.com
5.0
(2)
Your folders
allrecipes.com
4.3
(1.4k)
20 minutes
Your folders
allrecipes.com
4.4
(402)
20 minutes
Your folders
bettycrocker.com
4.5
(13)
Your folders
cookieandkate.com
4.9
(171)
25 minutes
Your folders
tasteofhome.com
4.4
(11)
15 minutes
Your folders
texasmonthly.com
Your folders
12tomatoes.com
4.1
(38)
30 minutes
Your folders
thegardengrazer.com
4.9
(55)
20 minutes
Your folders
epicurious.com
Your folders
melskitchencafe.com
4.4
(22)
35 minutes
Your folders
thegardengrazer.com
4.8
(30)
20 minutes
Your folders
allrecipes.com
4.5
(61)
40 minutes
Your folders
tasteofhome.com
4.7
(13)
25 minutes
Your folders
happyveggiekitchen.com
5.0
(1)
35 minutes
Your folders
allrecipes.com
5.0
(4)
35 minutes
Your folders
the-girl-who-ate-everything.com
4.2
(17)
25 minutes