Best 7 Abuelos Spinach Enchiladas Recipes

ABUELO'S SPINACH CASSEROLE

Steps:

• Preheat oven to 350°F.
• Braise spinach in stock pot until limp but still bright green.
• Place spinach in strainer and press to remove all water.
• Brown bacon in saucepan and drain, discarding drippings.
• Add butter to bacon in pan.
• Add mushrooms, chipotle purée, onions, garlic, red bell pepper and seasoning salt and sauté until onions and mushrooms are tender.
• Stir in processed cheese and cream cheese cubes and cook until cheese has melted, stirring constantly.
• Place spinach in cheese mixture and stir well.
• Add corn and stir well.
• Cook for an additional three minutes stirring continually.
• Place in casserole sprayed with cooking spray and top with grated cheese.
• Heat in oven until cheese is melted.

SPINACH ENCHILADAS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Melt butter in a saucepan over medium heat. Add garlic and onion; cook for a few minutes until fragrant, but not brown. Stir in spinach, and cook for about 5 more minutes. Remove from the heat, and mix in ricotta cheese, sour cream, and 1 cup of Monterey Jack cheese.
• In a skillet over medium heat, warm tortillas one at a time until flexible, about 15 seconds. Spoon about 1/4 cup of the spinach mixture onto the center of each tortilla. Roll up, and place seam side down in a 9x13 inch baking dish. Pour enchilada sauce over the top, and sprinkle with the remaining cup of Monterey Jack.
• Bake for 15 to 20 minutes in the preheated oven, until sauce is bubbling and cheese is lightly browned at the edges.

SPINACH ENCHILADAS

Steps:

• Combine first 5 ingredients in container of electric blender and process until smooth. Set aside.
• Try tortillas, one at a time, in hot oil about 5 seconds on each side.
• Drain on paper towells.
• Spoon 1 Tbs. of each cheese on onion on each tortilla, roll up and place in a lightly greased 12 x 8 baking dish.
• Spoon spinach mixture over and sprinkle with remaining cheese.
• Bake uncovered, at 325 for 30 minutes.

SPINACH ENCHILADAS

Steps:

• Heat oven to 375*.
• Melt margarine in large skillet over medium-high heat.
• Add the green onions; cook and stir 2 minutes or until crisp-tender.
• Add spinach; cook 1 minute or until spinach is warm, stirring occassionally.
• Remove from heat.
• Stir in cottage cheese, sour cream and 1 cup of the Monterey Jack cheese.
• Spoon 1/4 cup filling down center of each tortilla; roll up.
• Place, seam side down, in ungreased 13x9 baking dish.
• Pour enchilada sauce evenly over tortillas.
• Sprinkle with remaining cheese.
• Bake at 375 for 15-20 minutes or until bubbly and thoroughly heated.
• Garnish with green onions.

CHEESY SPINACH ENCHILADAS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a large bowl, mix together ground round, spinach, 3/4 cup (175 mL) of the cheese, freekeh and green onion.
• Spread 1/2 cup (125 mL) of the picante sauce in the bottom of a lightly greased 13 x 9-inch (33 x 23 cm) baking pan.
• Fill each tortilla with 3/4 cup (175 mL) of the filling mixture. Roll up snugly, tucking in ends a bit. Place seam side down in pan. Fill rest of tortillas and place in pan.
• Spread remaining picante sauce over the top of the tortillas. Sprinkle with remaining 1 cup (250 mL) cheese.
• Bake in the preheated oven with rack in the middle, for 18 to 20 minutes.

SPINACH AND CREAM CHEESE ENCHILADAS

Steps:

• Mix spinach, garlic, green onions, cream cheese, and monterey jack cheese in large bowl.
• Place approximately 3 tbsp of spinach mixture into the center of each tortilla and roll them up.
• Place filled tortillas side by side seam side down in casserole dish.
• Bake at 350 degrees for approximately 30 minutes.
• Meanwhile mix enchilada sauce and sour cream in small saucepan simmer over low to medium heat stirring frequently.
• Cover with Shredded Pepper Jack cheese and return to oven until cheese is melted and bubbly.
• Remove enchiladas from oven and cover with sauce mixture serve immediately.

SPINACH ENCHILADAS

Steps:

• For the sauce, whisk the broth, tomato paste and chili powder in a saucepan. Simmer, uncovered, for 5 minutes. , Meanwhile, combine spinach, onions, sour cream and cottage cheese in a bowl; stir in 1 cup shredded cheese. Spoon 1/2 cup of the sauce into a greased 11x7-in. baking dish. Dip tortillas into the remaining sauce; spoon about 1/4 cup spinach mixture down the center of each tortilla. , Roll up and place, seam side down, in the baking dish. Top with the remaining sauce and cheese. Bake, uncovered, at 350° for 20 minutes or until bubbly.