In my opinion, adding spinach is one of the best things you can do to breathe new life into plain old cheese enchiladas. Don’t get me wrong…cheese enchiladas are good in their own right, but adding fresh spinach really kicks up the flavor and gives a healthy dose of Vitamins A and K as well as managnese and folate, among other key nutrients.
You can make this spinach enchiladas recipe with mild or spicy sauce (prepared or homemade), add chopped onions if you like, and top with sour cream, more onions, salsa, jalapenos, or cilantro.
Spinach Enchiladas
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| Servings | Prep Time |
| 4people | 20minutes |
| Cook Time | Passive Time |
| 20minutes | 5minutes |
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Spinach Enchiladas
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Ingredients
- 12 corn tortillas
- 4cups fresh spinach leaveswashed and chopped
- 2cups shredded cheddar cheese
- 1can enchilada sauce
- Cooking sprayfor softening tortillas
- Optional: sour cream for serving
Servings: people
Units:
Instructions
- Heat oven to 375 degrees fahrenheit.
- Pour a little enchilada sauce in the bottom of a 13 x 9 inch glass dish. Tilt the dish to coat the bottom with sauce.
- Place a skillet over medium heat.
- Spray both sides of each tortilla with cooking spray.
- To soften the tortillas, place them in the heated skillet for a minute or two on each side. If you have a large skillet, you can do 2 or 3 at a time.
- Remove softened tortillas to a workspace (I use a cutting board).
- To make an enchilada, place a small amount of cheese down the center of a tortilla and top with a small amount of spinach. Use as much or as little cheese and spinach as you like, just take care not to overstuff. Roll the tortilla up tightly around the cheese and spinach.
- Place each enchilada in the glass dish so that they are touching each other.
- Pour remaining sauce over the enchiladas.
- Top with remaining cheese.
- Bake uncovered for 20 minutes.
- Remove the enchiladas from the oven and allow to cool for 5 minutes before removing them from the pan.
- If desired, top individual servings with sour cream.
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