Category: Meatless -

Spinach Enchiladas     

Ingredients:
30 ounces frozen spinach, chopped
8 ounces shredded Monterey or Pepper Jack cheese
¾ cup red onion, chopped
1 large (28-ounce) can green chile verde enchilada sauce
8 medium-sized flour tortillas
2–3 vine-ripe tomatoes, diced
1 cup Mexican blend shredded cheese

Preparation:
Thaw spinach in cold water and then pat dry with a paper towel. Combine spinach, shredded Monterey or Pepper Jack cheese, chopped onion, and ½ cup enchilada sauce in a large bowl. Mix until blended nicely. Take flour tortilla and place 3–4 tablespoons of filling in center. Sprinkle diced tomatoes on top of the filling. Roll tortilla like a burrito, enclosing filling. Place in casserole dish. Repeat with remaining tortillas and lay in a dish so enchiladas are snug and right next to each other. Pour remaining enchilada sauce over top until it goes 3/4 way up the dish, leaving the burrito tops uncovered by the sauce. Sprinkle the Mexican blend cheese on top and bake in a 350˚F oven, approximately 35–40 minutes, or until the cheese just starts to brown.

Date added: 2017-08-16
Number of visits: 2310