SPINACH AND POTATO ENCHILADAS
Enchilada's filled with spinach and potato's, to form an all vegetarian meal, that is easy on the wallet, yet very filling. Topped with red enchilada sauce, cheese, and green onions turning this recipe into something wonderful!
Provided by Joel
Number Of Ingredients 14
Steps:
- Depending on how quickly your oven heats up you can do this sometime during step 3. Preheat oven to 375.
- Heat a large saucepan or skillet to medium - high heat. Add in a little oil and let heat though
- Add the potato's, along with some salt and pepper to taste. Stirring the potato's occasionally let them cook through, letting the edges reach a nice golden brown (about 20 min.). It helps to cook them faster if you cover the pot/skillet while they are cooking.
- Add in the jalapeno's, onion, and garlic, cooking until the onion and garlic are fragrant and transparent.
- Add the spinach and cilantro last, cooking for another couple minutes.
- Grease a 13 " x 9 " baking pan, placing about 1/2 cup mixture per tortilla. Fold over both sides, and place seam down on the baking pan.
- Once all tortilla's are in the baking pan, pour enchilada sauce over, trying to cover most of the tortilla's.
- Sprinkle with cheddar cheese and green onions.
- Place in the oven for 20 min. or until cheese is bubbly and the exposed tortilla's are golden.
SPINACH ENCHILADAS
If you like spinach and Mexican food, you'll love these easy vegetarian enchiladas made with ricotta cheese and spinach.
Provided by SADONIA2
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 5
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Melt butter in a saucepan over medium heat. Add garlic and onion; cook for a few minutes until fragrant, but not brown. Stir in spinach, and cook for about 5 more minutes. Remove from the heat, and mix in ricotta cheese, sour cream, and 1 cup of Monterey Jack cheese.
- In a skillet over medium heat, warm tortillas one at a time until flexible, about 15 seconds. Spoon about 1/4 cup of the spinach mixture onto the center of each tortilla. Roll up, and place seam side down in a 9x13 inch baking dish. Pour enchilada sauce over the top, and sprinkle with the remaining cup of Monterey Jack.
- Bake for 15 to 20 minutes in the preheated oven, until sauce is bubbling and cheese is lightly browned at the edges.
Nutrition Facts : Calories 509.8 calories, Carbohydrate 32.3 g, Cholesterol 95.3 mg, Fat 36 g, Fiber 6 g, Protein 18.2 g, SaturatedFat 20.5 g, Sodium 353.6 mg, Sugar 1.3 g
VEGETARIAN SPINACH AND MUSHROOM ENCHILADAS
Delicious meatless enchiladas. You can vary the amounts of cheese and cream sauce to make them as light or heavy as you like. I use 3 to 5 varieties of mushrooms. Various oyster varieties, buttons, and baby portobello.
Provided by Randy Tolleson
Categories World Cuisine Recipes Latin American Mexican
Time 1h5m
Yield 10
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
- Heat a skillet over high heat. Add butter, mushrooms, and onion and cook until onions are translucent, 7 to 10 minutes. Add spinach and toss until wilted, about 3 minutes more. Season with salt and pepper. Remove from heat and set aside.
- Heat a small saucepan over medium heat. Add diced tomatoes, neufchatel cheese, 8 ounces sour cream, and cumin. Stir until thoroughly mixed, about 1 minute, and remove from heat.
- Place tortillas between 2 paper towels and heat in a microwave oven until warm, 30 seconds to 1 minute.
- Scoop about 2 tablespoons spinach mixture, 1 tablespoon cream mixture, and 1 to 2 tablespoons shredded Monterey Jack cheese into a tortilla. Roll up and place seam-side down in the prepared baking dish. Repeat with remaining tortillas. Spread any remaining cream mixture on top of enchiladas. Sprinkle any remaining Monterey Jack cheese on top. Cover.
- Bake in the preheated oven until heated through, about 20 minutes.
- Garnish individual servings with remaining sour cream and salsa.
Nutrition Facts : Calories 500.9 calories, Carbohydrate 32.4 g, Cholesterol 86.6 mg, Fat 33.8 g, Fiber 5.1 g, Protein 20.6 g, SaturatedFat 20.4 g, Sodium 687.7 mg, Sugar 3.2 g
POTATO AND SPINACH ENCHILADAS
Make and share this Potato and Spinach Enchiladas recipe from Food.com.
Provided by peachy_pie
Categories Vegetable
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Simmer pasta sauce with spices and herbs on very low heat while preparing the enchiladas.
- Peel and dice the potatoes and boil them until tenders - about 20 minutes. Drain and set aside.
- Cook the oil and garlic over medium low heat, stirring occasionally. Add the kale, sprinkle with a little salt, and raise the heat to medium, stirring constantly to cover the kale with oil and garlic.
- Partially cover the pot to steam the kale until it has wilted - 4-6 minutes.
- Mix in the potatoes, stock, lime juice, pumpkin seeds, and salt. Use the back of a wooden spoon to mash some of the potatoes and cook another five minutes. Taste and season.
- Ladle some of the tomato sauce into the bottom of a casserole dish and spread it around. Take a warmed tortilla, run the potato mixture down the middle and roll up. Pack the tortillas into the casserole dish. Pour about a cup of sauce over the top when finished all the tortillas. Sprinkle with pumpkin seeds.
- Cover tightly with foil and bake at 375°F for 25 minutes, Remove foil and bake for another 10 minutes, until edges of tortillas look a little browned.
- Top individual servings with extra sauce. Serve with a green salad and some vegan guacamole.
Nutrition Facts : Calories 500, Fat 18.5, SaturatedFat 3.6, Cholesterol 2.3, Sodium 1581.4, Carbohydrate 71.8, Fiber 9.4, Sugar 12.9, Protein 13.8
SPINACH ENCHILADAS
I wasn't even a huge fan of enchiladas before I ate these! The spinach and blend of cheeses give this dish a wonderful flavor. Substitute salsa in place of the enchilada sauce for a different twist! It's just as great!
Provided by SweetPnut
Categories Cheese
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 375*.
- Melt margarine in large skillet over medium-high heat.
- Add the green onions; cook and stir 2 minutes or until crisp-tender.
- Add spinach; cook 1 minute or until spinach is warm, stirring occassionally.
- Remove from heat.
- Stir in cottage cheese, sour cream and 1 cup of the Monterey Jack cheese.
- Spoon 1/4 cup filling down center of each tortilla; roll up.
- Place, seam side down, in ungreased 13x9 baking dish.
- Pour enchilada sauce evenly over tortillas.
- Sprinkle with remaining cheese.
- Bake at 375 for 15-20 minutes or until bubbly and thoroughly heated.
- Garnish with green onions.
Nutrition Facts : Calories 379.2, Fat 14.7, SaturatedFat 6.2, Cholesterol 23.4, Sodium 1081.7, Carbohydrate 40.5, Fiber 3.9, Sugar 4.1, Protein 21.3
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