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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Derryan Cowherd
[email protected]I'm a vegetarian and I loved these enchiladas! The spinach filling was so flavorful and the verde sauce was the perfect addition.
lucas hawk
[email protected]I had a hard time finding tomatillos, so I used green tomatoes instead. The enchiladas still turned out great!
Donna Keena
[email protected]The spinach enchiladas were good, but not great. The filling was a bit bland and the verde sauce was too tangy for my taste.
Beatrice Wangui
[email protected]I made these enchiladas for a party and they were a huge success! Everyone raved about them. I will definitely be making them again.
IMP COMEDY
[email protected]These enchiladas were amazing! The flavors were so well-balanced and the spinach filling was so creamy and delicious. I will definitely be making these again.
Followmeitwill Beallright
[email protected]I've made these enchiladas several times now and they always turn out great. The recipe is easy to follow and the end result is always delicious. I love that I can use fresh spinach from my garden.
Anawana Kumoyo
[email protected]These spinach enchiladas were a hit with my family! The creamy spinach filling was delicious and the verde sauce was the perfect complement. I will definitely be making these again.