I’m a big fan of Enchiladas. I grew up on my mom’s enchiladas, but now that I’m a vegetarian, I have to search for non-meat alternatives. I even held an enchilada off with her before her wedding this summer: my eggplant almond ones vs. her chicken ones. But people were scared of eggplant. Yes, it’s a purple vegetable, people, a delicious purple vegetable.
And in trying something different, I made this spinach enchilada, based on this recipe. While the original recipe was low-fat, I added a bunch of cheese and made it bad for you. But delicious. It was, however, really runny and messy to eat. When re-heating, I added rice to soak up some of the juices.
Spinach Enchiladas
Servings: This makes 6-7 small enchiladas.
Ingredients:
8 oz of fresh spinach
6-7 small flour tortillas
A handful of button mushrooms, chopped
1 tbsp chili powder
1/2 tsp cayenne pepper
1 can of diced tomatoes (14 oz)
2/3 cup onion, chopped
1/2 tbsp cumin
6-8 oz of shredded cheese (I used cheddar and Monterrey jack mix)
1 1/2 tbsp olive oil
14 oz enchilada sauce
Chop onions and mushrooms.
Heat oil in skillet. Cook onions, mushrooms, spinach, cayenne pepper, cumin, and chili powder until the spinach has cooked. This takes about 5 minutes.
Remove from the heat and add about half of the cheese. Also add half of the diced tomatoes.
Use a 9×9 pan. Put a few spoonfuls of the spinach mixture into the center of a tortilla, fold, and place in the pan. They should be tightly pressed together.
Cover the filled tortillas with the remaining tomatoes and cheese. Pour enchilada sauce on top of it.
Bake at 325°F for 30 minutes.