Vegetarian Spinach Enchiladas

Photo Credit: Two Peas

Photo Credit: Two Peas

I’ve been cutting out meat for the most part but it’s been challenging when it comes to finding something my husband will like as well as my very picky 6 year-old. I love that this enchilada recipe uses green enchilada sauce since the hummingbird won’t go near the red sauce.

What makes me love these even more is these enchiladas can be made ahead of time and they freeze really well. Just sprinkle the cheese on after being taken out of the freezer. This would be a perfect dish to make for a new mom or neighbor.

I serve this with a side of refried beans and a salad with a dressing of low-fat sour cream and salsa.

Enjoy!

Ingredients:

1 tablespoon olive or grapeseed oil
1 small yellow onion, diced
1 clove garlic, minced
8 cups (about 2 bags) fresh spinach leaves
Juice from 1 lime
1/3 cup chopped cilantro
1/2 teaspoon ground cumin
1/4 teaspoon ground chili powder
1/2 cup light sour cream
Salt and black pepper, to taste
2 cans (10 oz each) Old El Paso Mild Green Chile Enchilada Sauce
8 Flour Fajita Size Tortillas
2 cups shredded light Monterey Jack cheese, divided
1 cup shredded Cheddar cheese, divided

Optional Toppings:
Green onions, chopped
Fresh cilantro, chopped
Diced avocado

Directions:

1. Preheat oven to 375 degrees F. In a large skillet, heat olive or grapeseed 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, cumin, and chili powder. Remove from heat and stir in the sour cream. Season with salt and pepper, to taste.

2. 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 3 tablespoons 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. Top enchiladas 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.

3. Garnish enchiladas with green onion, cilantro, and avocado, if desired.

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One Response to Vegetarian Spinach Enchiladas

  1. Jennifer January 4, 2016 at 12:41 #

    On the dinner list this goes. I love enchiladas!
    Jennifer recently posted..The Pencil TheoryMy Profile

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