Spinach Enchiladas

The Saucy Sicilians decided to spice up our Sunday afternoon with a little something South-of-the-border. We had some green enchilada sauce on hand, and it does no good just sitting on the shelf. With the addition of spinach and Mexican cheeses, these enchiladas were an amazing meat-alternative dish! Served with Mexican rice and vegetarian beans, we could barely move after two servings. Yes, they're that good! 


Ingredients:

Ingredients for the Sauce:
1 can of green enchilada sauce
1 can of diced green chilies
1 onion, diced
1 clove of garlic, minced
1 Tbsp of margarine
Juice of 1 lemon
1 cup of Half & Half
Sugar
Salt
White pepper (or black fine pepper, if you don't have white)

Ingredients for the Enchiladas:
24 small corn tortillas
Vegetable Oil (optional)
1 package of fresh spinach
1 package of Mexican cheese (reserve a handful to sprinkle over top of dish)
1 small can of diced olives
3 green onions, chopped
Sour cream (as a topping)

Weapons of Choice:
Large sauce pan
9" x 13" baking pan (or dish)
Stir spoon
Paper towels
Fry pan (optional)

Directions for the Sauce:
In a large saucepan, saute margarine, garlic and onions on high for about two minutes. 

Add enchilada sauce, green chilies, and juice of lemon. 

Add half & half and, bring sauce to a simmer. Add sugar, salt, and pepper to taste.


Directions for the Enchiladas:
Preheat oven to 375 degrees.

Spread some of the enchilada sauce in the bottom of the baking pan. Have a towel handy, because this next part is messy. ☺

It's your preference if you prefer to lightly fry your tortillas in oil before filling and rolling. We choose not to as a healthier alternative, but this method of frying will make your tortillas a bit more pliable, and may ensure they do not break apart when filling and serving. We microwave ours for a few seconds with wet paper towels. Either method works well. 

Take softened tortillas and fill with cheese and spinach. Carefully  roll each tortilla, and place seam side down into your baking pan (this is where that towel comes in handy). Repeat with 12 enchiladas per row; you will end up with two rows. 

Pour the remainder of the enchilada sauce over your rolled enchiladas, coating each enchilada generously. Sprinkle cheese, green onions, and olives over enchiladas. 

Bake at 375 degrees for 30 minutes, or until dish is bubbling. 

Plate enchiladas, and top with sour cream. Serve with rice and beans. 



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Our sides:

Our simmering homemade Mexican rice with green onions, tomatoes, and Spanish rice seasoning.

Vegetarian Refried Beans