Spinach and Mushroom Enchiladas

1. 1
   prep · ~2 min

   Preheat oven and prep the baking dish.

   1.Preheat your oven to 375°F (190°C).

   2.Lightly grease a 9x13 inch baking dish with a few drops of olive oil.
2. 2
   prep · ~6 min

   Make the red enchilada sauce.

   1.In a saucepan over medium heat, whisk together the water, half the cumin powder, a pinch of salt, and smoked paprika until well combined.

   2.Bring to a gentle simmer and cook for 3-4 minutes until the sauce slightly thickens. Remove from heat and set aside.

   TIPA quick homemade sauce is easy, but a high-quality store-bought red enchilada sauce works in a pinch.
3. 3
   saute · ~15 min

   Cook the mushroom and spinach filling.

   1.Heat olive oil in a large skillet over medium-high heat.

   2.Add the diced onion and cook until softened and translucent, about 4 minutes.

   3.Stir in the minced garlic and cook until fragrant, about 30 seconds.

   4.Add the sliced mushrooms and remaining cumin. Cook until the mushrooms release their liquid and start to brown, about 5-7 minutes.

   5.Add the chopped spinach in batches, stirring until it is fully wilted, about 2-3 minutes.

   6.Season the filling with salt and black pepper. Remove from heat and let cool slightly, then drain any excess liquid.

   TIPDon't crowd the mushrooms. Give them space so they sear, not steam.
4. 4
   mix · ~3 min

   Combine filling with cheese and sour cream.

   1.Transfer the mushroom-spinach mixture to a large mixing bowl.

   2.Stir in 1 cup of the shredded cheddar cheese and all the sour cream until everything is evenly combined.
5. 5
   assemble · ~10 min

   Assemble the enchiladas.

   1.Warm up the corn tortillas for 30 seconds in a microwave or on a dry skillet to make them pliable.

   2.Spread a thin layer of the enchilada sauce across the bottom of the prepared baking dish.

   3.Place a generous 1/4 cup of filling down the center of each tortilla, roll it up tightly, and place it seam-side down in the dish.

   4.Pour the remaining enchilada sauce evenly over the rolled tortillas, making sure to coat the edges to prevent drying.

   5.Sprinkle the remaining 1/2 cup cheddar and all the Monterey Jack cheese over the top.
6. 6
   bake · ~25 min

   Bake until bubbly and golden.

   1.Cover the baking dish with aluminum foil.

   2.Bake for 15 minutes, then uncover and bake for another 5-10 minutes until the cheese is melted and bubbly with lightly browned edges.

   TIPLet the enchiladas sit for 5 minutes after baking. They'll cut cleaner and won't fall apart.
7. 7
   garnish

   Garnish with fresh cilantro and serve hot.

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