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Easy, Savory Spinach Enchiladas
We do not always have time to prepare an elaborate meal for dinner. Most of us, in fact, seem to get home later than we would like and definitely with less energy to spare than we would hope. It can be hard to get together the motivation to create anything which involves more than a few minutes in the kitchen - but that does not mean that you cannot put together an amazing meal with ease, even if you are kind of tired.
These spinach enchiladas are easy to make, take very little time and can even be made with frozen spinach and pre-shredded cheese in order to reduce the prep time in the kitchen even further. While it will not take a long time to make, it definitely does not taste like a thrown-together last minute meal.
You more than likely have most of the ingredients for this spinach enchiladas recipe on hand in your kitchen already - and you can find the rest by making a quick stop by the store on your way home. Of course, if you like you can feel free to make this recipe a little more elaborate if you have more time or energy, but that's up to you, since this recipe is great even made the simplest way possible.
Simple Spinach Enchiladas
Ingredients -
1 tablespoon butter
1 small bunch green onions, sliced thin
2 cloves garlic, minced
1-2 jalapeno or Serrano peppers, minced
1 lb spinach, fresh or frozen
1 cup ricotta cheese
˝ cup sour cream
2 cups Monterey jack cheese, shredded
12 corn tortillas
1 can red or green enchilada sauce (19 oz)
Preparation:
Preheat your oven to 425 degrees.
Chop the chilies, onions, and garlic. Heat 1 tbsp butter in a large skillet and sauté the onion, garlic and peppers until the onions and garlic are translucent, then add the spinach and cook until wilted (or until heated through, if you're using frozen spinach). Add the sour cream and mix well.
Warm the tortillas over the flame of a gas stove or in a microwave, then fill with the spinach mixture and fold up before placing in a baking dish. Top the enchiladas with enchilada sauce and shredded cheese, then bake for about 25 minutes, or until the cheese is bubbling and beginning to brown around the edges. Remove from the oven and allow the enchiladas to stand for a few minutes before serving.
Spinach enchiladas are a wonderful thing; even children who are normally unwilling to eat their vegetables often love this recipe. It is easy to make these enchiladas and they pack a lot of wonderful flavor and more than a little nutrition into a package which everyone likes. With a little rice and refried beans or a salad, they make a great meal and on their own, they are a wonderful side dish or lunch. Even though they are easy enough to make on a draining weekday, there is no reason that you cannot make this simple spinach enchiladas recipe any time at all you are feeling like a Mexican dinner.
(Serves 3)
