Spinach Enchiladas With Salsa Verde Recipes
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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