Sign Up for the Recipe Publishing Newsletter
How to Make the Best Spinach Enchiladas Recipe
Spinach enchiladas make a change from chicken enchiladas or beef enchiladas recipes, and the combination of spinach and cheese is used in many different Mexican recipes, as well as recipes from other cuisines. The following spinach cheese enchiladas recipe is very simple to make and the recipe is well balanced, containing healthy ingredients like onion, bell pepper, spinach, and garlic, as well as flavorings like cream, chili, cayenne, ricotta and more, to add texture and to give these enchiladas an authentic taste.
You can double the amount of spinach in this spinach enchiladas recipe, if you want to, and add a drained can of green chilies if you want to spice the mixture up a bit. Spinach mushroom enchiladas are great too and you can add some sautéed mushrooms to the spinach mixture if you fancy that. Just slice some fresh mushrooms and sauté them with the bell pepper and onion mixture, else you can drain a can of mushrooms and stir them in near the end.
Perhaps you have tried chicken spinach enchiladas like Casa Ole enchiladas before, or maybe serving spinach enchiladas is new to you. In any case, there is no doubt that you will be impressed with this spinach enchiladas recipe because the result is mouthwatering and this is a hot, hearty, and truly delicious dinner.
Cheese Spinach Enchiladas with Cayenne and Poblano Chili
Ingredients -
2 minced cloves garlic
2 cups shredded Monterey Jack cheese
1 tablespoon butter
½ cup sour cream
1 diced yellow onion
½ red bell pepper, chopped
½ teaspoon cayenne pepper
1 diced poblano chili
½ cup sliced green onions
1 cup ricotta cheese
10 oz thawed spinach, squeezed dry
19 oz can enchilada sauce
10 corn tortillas, 6 inches across
Preparation:
Preheat the oven to 375 degrees F.
Add the butter to a pan over a moderate heat.
When it melts, add the onions, bell pepper, chili, and garlic and cook them for a couple of minutes until fragrant but not browned.
Stir in the spinach and sauté it for 5 minutes.
Take the mixture off the heat and stir in the sour cream, half the Monterey Jack cheese, the cayenne pepper and the ricotta.
Warm the tortillas in a dry skillet for about 15 seconds or until you can bend them easily.
Divide the spinach mixture between them, then roll them up and arrange them in a 13 x 9 inch baking dish, seam side down.
Pour the enchilada sauce over the top and sprinkle the rest of the Monterey Jack cheese on top.
Bake the enchiladas for about 18 minutes or until the cheese is golden brown at the edges and the sauce is starting to bubble.
(Serves 4)
Photo Description:
Enchiladas always look great because when they come out of the oven, all you can see is a baking pan full of hot, bubbling mixture. When you serve them, you can see the individual enchilada wraps underneath and recipe like spinach enchiladas blend all the best Mexican flavors to make a traditional and authentic dish. Spinach enchiladas are great for vegetarians or meat-eaters, as well as anyone who just fancies a change from chicken or beef enchiladas recipes. Cheese spinach enchiladas are hearty and warming and they make a great meal for the family.
