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
SPINACH ENCHILADAS WITH SALSA VERDE
This comes from the Enchilada Queen, Sylvia Casares, who is a Houston, Texas, restaurant owner. Excellent enchiladas, no wonder she's the Queen!
Provided by pamela t.
Categories One Dish Meal
Time 2h
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- For Salsa Verde:.
- In a large stock pot, add tomatillos, chopped onion, chopped tomato, diced jalapeno, and water.
- cover and simmer over low about 45 minutes.
- Clean cilantro. remove the stems,.
- Add cilantro, garlic and salt to blender and blend on high 2 minutes.
- Add simmered salsa. Blend.
- Set aside to cool.
- For enchilada stuffing:.
- Saute onion, bell pepper, and garlic in oil until tender.
- Add remaining stuffing ingredients and simmer over low heat 8-10 minutes.
- Drain excess liquid. Set aside.
- For enchiladas:.
- Heat vegetable oil over medium heat.
- Dip each tortilla in hot oil until pliant.
- Stack on a plate until finished with all 12.
- Place 2 T of spinach mixture and 1 T shredded cheese into each tortilla.
- Roll up with open side down in a baking pan.
- Repeat until all tortillas are rolled up.
- Pour tomatillo sauce over enchiladas and add leftover shredded cheese.
- Bake at 350°F for about 10 minutes until cheese is melted.
SPINACH ENCHILADAS VERDE
This is super simple, and even hard-core Texan meat eaters who have never eaten a vegetable in their lives like it. You can substitute yogurt for the sour cream if you want a lighter version.
Provided by NICEGIRL512
Categories World Cuisine Recipes Latin American Mexican
Time 35m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- In a small bowl, stir together half of the sour cream and the green salsa. Spread enough to coat the bottom into a 9x13 inch baking dish. On each tortilla, spread a small amount of the salsa and sour cream in the center. Lay a small handful of spinach over that, and sprinkle with Monterey Jack cheese. Roll up, secure with a toothpick and place into the baking dish. When all of the tortillas are in the pan, pour the remaining salsa over the top and sprinkle with the remaining cheese.
- Bake for 20 to 25 minutes in the preheated oven, until the enchiladas are browned and heated through.
Nutrition Facts : Calories 321.1 calories, Carbohydrate 27.1 g, Cholesterol 49.3 mg, Fat 17.8 g, Fiber 4.2 g, Protein 14.7 g, SaturatedFat 10.4 g, Sodium 392.7 mg, Sugar 2 g
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CREAMY SPINACH AND CHEESE GREEN CHILE ENCHILADAS
From twopeasandtheirpod.com
4.7/5 (84)Total Time 40 minsEstimated Reading Time 4 mins
- Preheat oven to 375 degrees F. In a large skillet, heat olive oil over medium high heat. Add the onion and cook until softened, about 3-4 minutes. Add the garlic and cook for an additional 2 minutes. Add the spinach leaves and cook until they are wilted and shrinks down. Stir in the lime juice, cilantro, green chiles, cumin, and chile powder. Remove from heat and stir in the sour cream. Season with salt and pepper, to taste.
- To assemble, spread about 1/2 can of enchilada sauce in the bottom of a 9 x 13 baking dish. Fill each tortilla with about 1/3 cup of the spinach mixture. In a medium bowl, combine both kinds of shredded cheese. Sprinkle cheese over spinach mixture, about 3 tablespoons per enchilada. Roll up and place seam side down in the baking dish. When all enchiladas have been rolled and placed in the pan, top with the other 1/2 can of enchilada sauce and about 1/2 of the other can. We had some sauce leftover. Sprinkle remaining shredded cheese on top of enchiladas. Bake 20-30 minutes or until the cheese is melted, and the sauce is bubbling around the edges.
- Note-these enchiladas freeze well. Cool completely, without toppings, and place in a tupperware container. Reheat individual servings in the microwave when ready to eat! You can also freeze an entire pan and reheat in the oven!
VEGAN SPINACH & MUSHROOM ENCHILADAS WITH SALSA VERDE
From frommybowl.com
5/5 (4)Category MainCuisine Tex MexTotal Time 50 mins
- Preheat the oven to 350F and set a 9×13″ casserole dish aside. Make the Salsa Verde, if you haven’t already.
- heat 1 tablespoon of oil in a large nonstick pan over medium-high heat (for oil free, use 1/4 cup of water and add more as necessary, to prevent sticking). Add the onion to the pan and sauté for 3 minutes, until fragrant and translucent. Add the mushrooms, corn, and jalapeño and sauté for another 3-5 minutes, until the mushrooms start to brown. Then, add the garlic, chili powder, cumin, and a pinch of salt to the pan; sauté for 1 minute, then add in the baby spinach. Cook until the spinach has wilted, then remove from the heat and set aside.
- Wrap the tortillas in a wet (but not dripping) clean dish towel (or paper towels) and place on a plate. Microwave for 1 minute, to soften the tortillas. Carefully remove the tortillas from the microwave – they will be very hot.
- Pour 1 cup of Salsa Verde onto the bottom of the casserole dish and spread around evenly. Remove 1 tortilla from the wet towel and place on a clean surface; carefully spoon 2 to 3 tablespoons of filling into the center of the tortilla and use clean hands to form it into a long “line” – be careful not to overstuff! Roll the tortilla away from you, then place it into the casserole dish, fold side down. Repeat with the remaining tortillas; be sure to pack them tightly into the casserole dish.
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From dontwastethecrumbs.com
5/5 (4)Total Time 40 minsCategory Main Meals
- Combine chicken, spinach, 2 Tbsp of taco seasoning, cumin, garlic powder, and red onion in a large bowl. Season with pepper and taste. Add additional taco seasoning, if desired. Season with salt as needed.
- In a separate small bowl, combine sour cream and chili verde salsa. Taste, and season with salt, pepper, taco seasoning and/or cumin as desired.
- Smear approximately 1/4 cup of the creamy salsa mixture all over the bottom of a 9×13 glass baking dish. Mix approximately 1/2 cup of the creamy salsa into the chicken and spinach mixture. Add more creamy salsa, 1 tablespoon at a time, if the mixture is dry. You want it to be a moist mixture, but not goopy and saturated.
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