Best 2 Spinach Enchiladas Verde Recipes
In the realm of culinary delights, spinach enchiladas verde stand as a testament to the harmonious fusion of flavors and textures. This dish, rooted in the vibrant traditions of Mexican cuisine, is an enchanting symphony of fresh spinach, aromatic tomatillo salsa, and the rich embrace of gooey, melted cheese. Whether you're a seasoned home cook or embarking on your culinary journey, this article is your trusted guide to crafting the ultimate spinach enchiladas verde.
Let's cook with our recipes!
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
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.
Tips:
- Fresh spinach is the best choice for this recipe, but frozen spinach can also be used. If using frozen spinach, thaw it completely and squeeze out any excess water before using.
- Use a good quality salsa verde for the best flavor. If you don't have time to make your own, there are many good brands available at the store.
- Don't overcook the enchiladas. They should be cooked until the cheese is melted and bubbly, but the tortillas should not be crispy.
- Serve the enchiladas with your favorite toppings, such as sour cream, guacamole, pico de gallo, or shredded lettuce.
Conclusion:
Spinach enchiladas verde are a delicious and easy-to-make meal that is perfect for any occasion. They are packed with flavor and nutrients, and they are sure to be a hit with everyone who tries them. So next time you're looking for a quick and easy dinner recipe, give these spinach enchiladas verde a try. You won't be disappointed!
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