Casseroles · Enchiladas · Mexican Food

Spinach & Mushroom Skillet Enchiladas

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This was a fluke of a recipe I threw together at the last minute (Ah, Pantry items) and it was one of those AWESOME things I cannot forget. So without adieu, I will give you the recipe and show you some amazing pics to get you going!

1, 10 ounce pkg frozen spinach, thawed

2 cups sliced mushrooms

1 cup sliced onion

1 Tbsp vegetable oil

2 cups cheddar cheese, shredded

Salt and pepper, to taste

1 can enchilada sauce, 10 ounces

6-8 corn tortillas

9-inch cast iron skillet or casserole

Preheat oven to 350 degrees

Sour cream for serving (optional)

Squeeze all of the liquid out of the thawed spinach. Heat a 2-quart sauce pan and add vegetable oil. Add onion, mushrooms and spinach. Sautee on medium heat for about 5 minutes until mushrooms brown. Season to taste with salt and pepper.

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Empty enchilada sauce into a sautee pan and heat just to a simmer. The purpose of this is to warm the tortilla so it does not break into pieces when it is filled and rolled.

Assembly:

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Place one tortilla at a time in sauce, take out and place in skillet. Messy but highly worth it!

Place 2 heaping tablespoons of spinach/mushroom mixture in the tortilla.

Add about 2 tablespoons of cheese. Roll up and set in place in the skillet.

Repeat until finished with all 6 tortillas. There should not be any spinach leftover. Pour remaining sauce over the enchiladas.

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Top with remaining cheese.

Bake for approx. 20 minutes, until sauce is bubbling.

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If you like a browned cheesy topping, I highly recommend turning on your broiler for the last 2-5 minutes, you’ll be glad you did.

It’s best if you let it set about 10 minutes before serving, if you can handle waiting. Double the recipe if you must!

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