1/3 Photos of Spinach and Cheese Enchiladas
From the accolades I got, I really should have spent hours in the kitchen, but this little recipe was embarrassingly easy. Use thawed frozen spinach in lieu of the fresh to save money and time and use whatever jarred salsa you happen to have. I used store brand roasted chipotle to great effect.
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Units: US | Metric
- 1Preheat oven to 375°. Spray an 11 x 13 covered casserole dish with cooking spray and set aside.
- 2Heat oil in a wide, deep skillet and sauté the garlic until golden, about 1 minute. Add spinach and cook, stirring occasionally, until nicely wilted. Turn off heat.
- 3Transfer cooked spinach to a colander and allow to drain, or, once slightly cooled, to a salad spinner. Discard liquid and return spinach to pan.
- 4Add cheeses, stirring well. Season to taste with salt and pepper.
- 5Using a spoon or your hands, shape about 1/4 - 1/2 cups of filling into the shape of a sausage and lay it across the midline of a tortilla. Roll the tortilla closed and place it seam side down into the casserole dish. Repeat with remaining filling and tortillas. May be made in advance and refrigerated, covered, until serving time.
- 6Pour salsa over, and bake, covered, for 15 - 20 minutes (allow more if refrigerated) until hot through. Serve with a crisp salad and a cold beer.
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Nutritional Facts for Spinach and Cheese Enchiladas
Serving Size: 1 (302 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 755.2
- Calories from Fat 397
- Total Fat 44.1 g
- Saturated Fat 23.9 g
- Cholesterol 119.3 mg
- Sodium 1660.4 mg
- Total Carbohydrate 53.2 g
- Dietary Fiber 5.8 g
- Sugars 5.8 g
- Protein 38.5 g