SPINACH ENCHILADAS
Spinach Enchiladas are loaded with spinach and cheese, and topped with a green enchilada sauce. They are my favorite entrée at a local Mexican restaurant.
Provided by Emily Walker
Categories Dinner Main Course
Time 45m
Number Of Ingredients 18
Steps:
- Combine all ingredients in a blender, blend for a minute or two until everything is very well blended. Pour sauce into a medium saucepan and bring just to a boil over medium high heat. Reduce heat and simmer 20 minutes, until sauce thickens.
- Preheat oven to 350 degrees. Layer the bottom of a 9x13 pan with about 1/2 c. of the green enchilada sauce.
- Roll each tortilla with 1/2 cup fresh spinach and 1/3 cup shredded cheese then place each one, fold side down, into the pan. Top with remaining enchilada sauce and sprinkle with more shredded cheese, to taste.
- Bake in preheated oven for 15 to 20 minutes until cheese is bubbling and enchiladas are heated through. Serve topped with sour cream, sliced avocados, and diced tomatoes.
Nutrition Facts : Calories 207 kcal, Carbohydrate 27 g, Protein 5 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 1 mg, Sodium 351 mg, Fiber 6 g, Sugar 6 g, ServingSize 1 serving
SPINACH ENCHILADAS
We moved to Southern California many years ago from Minnesota. We especially like the Mexican food that's served here. These enchiladas have become a family favorite. -William Parman, Oxnard, California
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- For the sauce, whisk the broth, tomato paste and chili powder in a saucepan. Simmer, uncovered, for 5 minutes. , Meanwhile, combine spinach, onions, sour cream and cottage cheese in a bowl; stir in 1 cup shredded cheese. Spoon 1/2 cup of the sauce into a greased 11x7-in. baking dish. Dip tortillas into the remaining sauce; spoon about 1/4 cup spinach mixture down the center of each tortilla. , Roll up and place, seam side down, in the baking dish. Top with the remaining sauce and cheese. Bake, uncovered, at 350° for 20 minutes or until bubbly.
Nutrition Facts : Calories 182 calories, Fat 9g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 453mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 4g fiber), Protein 9g protein.
JALAPENOS' SPINACH ENCHILADAS
Jalapenos is a popular Mexican restaurant here in Houston, Texas. Their spinach enchiladas is one of the most popular entrees on their menu. This recipe was posted in the Houston Chronicle.
Provided by Kim D.
Categories Spinach
Time 1h
Yield 10 serving(s)
Number Of Ingredients 19
Steps:
- For enchiladas, cook the spinach according to the package directions, if using frozen.
- While spinach is cooking, combine garlic, onion and mushrooms in food processor, and process until coarsely chopped.
- Melt butter in sauté pan, and sauté onion mixture until onion is translucent.
- Remove pan from heat, and set aside.
- Drain spinach, squeezing out excess water.
- Make bread crumbs in food processor from sliced bread.
- Add spinach, salt, pepper, nutmeg, chili powder and eggs.
- Process until blended thoroughly.
- Transfer to mixing bowl, and stir in onion mixture and 6 tablespoons cheese.
- Preheat broiler.
- Spoon a portion of filling onto each tortilla and roll it up.
- Place each enchilada in casserole dish, seam side down.
- Repeat until you've used up filling.
- For cream sauce, mix half-and-half, cayenne, salt and a little of the dissolved corn starch in medium saucepan, and heat until thickened.
- The sauce should be creamy, not runny; add more cornstarch mixture as necessary.
- Off the heat, stir in cilantro.
- Pour Cilantro Cream Sauce over tortillas, and sprinkle with remaining cheese.
- Broil until cheese melts and turns a nice golden color.
Nutrition Facts : Calories 369.9, Fat 20.7, SaturatedFat 11.2, Cholesterol 87.2, Sodium 832.2, Carbohydrate 31.4, Fiber 5.4, Sugar 3.4, Protein 17.8
ULTIMATE CHEESY ENCHILADAS
Provided by Jeff Mauro, host of Sandwich King
Time 45m
Yield 8 servings
Number Of Ingredients 17
Steps:
- Heat 1/4 cup of the oil in a medium pot over medium heat. Add the flour and whisk until smooth. Add the ancho chile, chipotle chile, cocoa, oregano, garlic powder and cumin and cook, whisking frequently, until the mixture is thickened slightly and fragrant, about 5 minutes. Add the chicken stock, whisk until smooth and continue to cook until slightly thickened, 2 to 3 minutes. Add the vinegar and season with salt and pepper.
- Heat the remaining 1/2 cup oil over medium heat in a large skillet until shimmering. Quickly fry each tortilla in the oil, about 5 seconds per side; let drain on paper towels.
- Preheat the oven to 375 degrees F.
- Mix the Chihuahua, Cheddar and Monterey Jack cheese together in a bowl. Ladle about a 1/2 cup of the sauce on the bottom of a 9-by-14-inch glass baking dish. Stuff each tortilla with about 1/4 cup of the cheese blend. Roll the tortillas tightly and place seam-side down in the baking dish in 2 identical rows of 6. Cover with the remaining sauce and top with the remaining cheese.
- Bake until the cheese is bubbly and golden brown, 10 to 15 minutes. Garnish with the pickled jalapeno and fresh cilantro.
SPINACH CHEESE ENCHILADAS
"This tasty meatless dish is great because it's easy to prepare and low in fat," explains Carol Jackson of Eden Prairie, Minnesota. "Plus, it travels well to potlucks and often prompts recipe requests," she adds.
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the ricotta, spinach, corn, 1 cup mozzarella and egg substitute. Spoon about 1/2 cup on each tortilla; roll up tightly. Place, seam side down, in 13x9-in. baking dish coated with cooking spray. , In a small bowl, combine the tomatoes, tomato sauce and basil; spoon over tortillas. Sprinkle with Parmesan cheese and remaining mozzarella cheese. , Bake, uncovered, at 375° for 35 minutes or until heated through.
Nutrition Facts : Calories 334 calories, Fat 12g fat (6g saturated fat), Cholesterol 26mg cholesterol, Sodium 754mg sodium, Carbohydrate 40g carbohydrate (0 sugars, Fiber 2g fiber), Protein 19g protein. Diabetic Exchanges
JALAPENO CHICKEN ENCHILADAS
These creamy enchiladas are likely to be as popular at your house as they are at mine. I have many requests for this recipe. For weddings, I place the recipe in a nice casserole dish to give as a gift. -Kaylin DeVries, Magna, Utah
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 2 casseroles (5 servings each).
Number Of Ingredients 9
Steps:
- In each of two greased 13x9-in. baking dishes, spread 1/2 cup of tomato sauce; set aside. In a large bowl, combine the soup, sour cream, jalapenos, onion salt and pepper. Stir in chicken and 2 cups cheese., Spread about 1/2 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in prepared dishes. Top with remaining tomato sauce; sprinkle with the remaining cheese. , Cover and bake one casserole at 350° for 35-45 minutes or until edges are bubbly. Cover and freeze remaining casserole for up to 1 month., To use frozen casserole: Thaw in the refrigerator overnight. Bake, covered, at 350° for 40-45 minutes or until edges are bubbly.
Nutrition Facts : Calories 751 calories, Fat 38g fat (21g saturated fat), Cholesterol 152mg cholesterol, Sodium 1405mg sodium, Carbohydrate 59g carbohydrate (4g sugars, Fiber 1g fiber), Protein 37g protein.
More about "jalapenos spinach enchiladas recipe genius kitchen recipes"
SHRIMP AND SPINACH ENCHILADAS WITH …
From myrecipereviews.com
4.5/5 (10)Total Time 1 hr 30 minsCategory SeafoodCalories 261 per serving
- Preheat the oven to 400 degrees. Line baking sheet with parchment paper and spray a 9x13” baking dish with Pam. Set pans aside.
- Place shrimp onto the baking sheet, add 1 tbsp. of olive oil, salt and pepper to taste and toss the shrimp until coated. Place into the oven and roast for about 6 minutes – until firm and just pink. Remove from oven and let cool. Dice the shrimp into bite-sized pieces.
- Heat the remaining tablespoon of olive oil in a large skillet. Add garlic and onion powder and stir for 1-2 minutes until lightly browned.
SPINACH ENCHILADAS - ISABEL EATS {EASY …
From isabeleats.com
EASY ENCHILADAS RECIPE - LOVE AND LEMONS
From loveandlemons.com
VEGAN SPINACH & MUSHROOM ENCHILADAS …
From frommybowl.com
SPINACH ARTICHOKE ENCHILADAS - COOKIE AND …
From cookieandkate.com
SPINACH, CHICKEN AND CHEESE ENCHILADAS …
From cookingforkeeps.com
CREAMY JALAPEñO CHICKEN ENCHILADAS • …
From fivehearthome.com
SPINACH ENCHILADA RECIPE BY ARCHANA'S KITCHEN
From archanaskitchen.com
WHITE BEANS AND SPINACH ENCHILADAS RECIPE …
From archanaskitchen.com
CREAMY JALAPEñO SPINACH ARTICHOKE DIP | AMBITIOUS KITCHEN
From ambitiouskitchen.com
CHICKEN AND SPINACH ENCHILADAS - THE GIRL WHO ATE EVERYTHING
From the-girl-who-ate-everything.com
SPINACH AND CHEESE ENCHILADAS | MEL'S KITCHEN CAFE
From melskitchencafe.com
JALAPENOS' SPINACH ENCHILADAS RECIPE - FOOD.COM
From pinterest.com
VEGETARIAN SPINACH ENCHILADAS RECIPE | EATINGWELL
From eatingwell.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love