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Before you jump to Spinach and Mushroom Enchiladas recipe, you may want to read this short interesting healthy tips about Energy Boosting Snacks.

Enjoying healthy foods tends to make all the difference in the way we feel. Whenever we eat more healthy meals and less of the unhealthy ones we typically feel much better. A salad tends to make us feel much better than a piece of pizza (physically anyway). Selecting healthier food choices can be tough when it is snack time. Shopping for snacks can be a difficult task because you have a great number of options. Why not try some of the following healthy snacks the next time you need some extra energy?

While searching for a convenient wholesome snack, make sure you remember about yogurt. Eating fat free yogurt in place of a healthy larger lunch isn’t a good idea. You can’t beat yogurt whenever it comes to a healthy snack though. It is a protein-rich supply of nutritious nutritional vitamins. Yogurt is frequently eaten to help preserve the digestive system since it is so easily digestible by most people. Quick hint: choose unsweetened yogurt and add in walnuts or flaxseeds. It’s an easy way to minimize sugar while still enjoying a yummy snack.

You don’t have to look far to locate a wide variety of healthy snacks that can be easily prepared. Being healthier doesnt need to be a battle-if you let it, it can be quite simple.

We hope you got benefit from reading it, now let’s go back to spinach and mushroom enchiladas recipe. To make spinach and mushroom enchiladas you only need 14 ingredients and 15 steps. Here is how you achieve it.

The ingredients needed to make Spinach and Mushroom Enchiladas:

1. You need 16 oz sliced mushrooms
2. You need 1 large onion, halved and thin sliced
3. Use 1 large bag fresh baby spinach
4. You need 2 Tbsp butter
5. Prepare 4 Tbsp Olive Oil, divided
6. Prepare 2 tsp Cumin
7. Use 2 tsp Dried Oregano
8. Take 2 tsp Garlic
9. Get 1/2 tsp Cayenne pepper
10. You need to taste Salt & pepper
11. Take 2 large jars Salsa Verde
12. Provide 2 cups Shredded Monterey Jack cheese
13. You need 1-2 pkgs super size Yellow Corn Tortillas (@ 6-6 1/2") 10 per
14. Provide 1 can Refied Black Beans

Instructions to make Spinach and Mushroom Enchiladas:

1. Heat butter and 1 Tbsp oil in large skillet over medium high heat. Add in mushrooms and saute until soft and moisture released.
2. Add in onions and all the spices to the mushrooms.
3. Stir everything together to continue to cook down. About 10 minutes.
4. Add in fresh spinach a little at a time so it has time to wilt. Once cooked remove from heat and set aside.
5. Heat another skillet with remainder of oil over medium high heat. Using tongs, place 1 tortilla at a time in hot oil for 2-3 seconds on each side and quickly remove draining and put on plate. Do this until you have 1 pkg done.
8. Spread plastic wrap over your counter to be able to lay out the tortillas to fill and roll them. This keeps your counter clean.
9. Start with a spoon of black beans on each tortilla.
10. Then top with vegetables.
11. Top with shredded cheese.
12. Spread out about 1/2 cup of salsa verde. Start rolling enchiladas and put in pan. I pack them close together.
13. Once pan is full top with remaining salsa.
14. Cover with cheese and bake at 350 degrees for 25 to 30 minutes or until cheese melted and bubbly.
15. These freeze well before baking. The ingredients may make more than 1 pan depending on how full you make them. Enjoy!

These spinach and mushroom enchiladas covered in a velvety monterey jack cream sauce are a delicious way to celebrate a cool evening! This vegetarian recipe is lighter and healthier than cheese enchiladas, without sacrificing any flavor, by using hearty garlic butter mushrooms, and fresh spinach. These Spinach Enchiladas are covered in a red enchilada sauce and stuffed with spinach, mushrooms and onions for a tasty Mexican dinner! Add the spinach, sprinkle with an additional pinch of salt and turn with. Top with remaining salsa, and sprinkle with cheese.

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