Creamy Spinach Enchiladas

Creamy Spinach Enchiladas Recipe - Traditional Mexican Dish

Region / culture: Mexico | Preparation time: 30 minutes | Cooking time: 25 minutes | Servings: 5

Introduction

Creamy Spinach Enchiladas are a delicious and satisfying dish that combines the flavors of spinach, cheese, and enchilada sauce wrapped in a warm tortilla. This recipe is perfect for a cozy dinner at home or for entertaining guests.

History

Enchiladas have been a popular dish in Mexican cuisine for centuries. The combination of tortillas filled with various ingredients and topped with sauce has been enjoyed by people all over the world. The addition of spinach and creamy cheese in this recipe adds a unique twist to the traditional enchilada dish.

Ingredients

0.25 cup sliced green onions, divided
0.5 garlic clove, minced
0.5 10 oz (283 g) pack of frozen spinach
1 cup reduced fat monterey jack cheese, divided
0.5 cup 1% low fat cottage cheese
0.25 cup fat free sour cream
5 corn or flour tortillas (6 inches)
0.5 can enchilada sauce (10 oz (283 g))
0.5 can unsalted tomato sauce (10 oz (283 g))

How to prepare

Note: For the spinach, it must be thawed, drained, and squeezed dry. (Tip: to quickly dry spinach, put it in a potato ricer and squeeze away).
Preheat the oven to 375°F (191°C).
Coat a nonstick skillet with cooking spray and place it over medium heat until hot.
Add 0.25 cup of green onions and garlic to the skillet and sauté for 2 minutes.
Add the spinach to the skillet and sauté for 3 minutes.
Remove the skillet from heat and stir in 1 cup of Monterey Jack cheese, cottage cheese, and sour cream.
Fill a skillet with water to a depth of 1 inch and bring it to a simmer.
Using tongs, dip each tortilla, one at a time, into the simmering water.
Immediately spoon about 0.25 cup of the spinach mixture down the center of each softened tortilla and roll it up.
Place 2 enchiladas in each of 5 individual gratin dishes or arrange all enchiladas in a single layer in an 11 x 7-inch baking dish coated with cooking spray.
Combine the enchilada sauce and tomato sauce, then pour the mixture evenly over the enchiladas.
Cover the dish and bake it at 375°F (191°C) for 20 minutes.
Sprinkle the remaining 1 cup of Monterey Jack cheese evenly over the enchiladas.
Bake the dish uncovered for an additional 5 minutes or until the cheese melts.
Sprinkle the remaining 0.25 cup of green onions evenly over the enchiladas.
Yield: 5 servings (serving size: 2 enchiladas)
Per Serving: 372 Calories; 27 g Protein; 11 g Fat; 5.8 g Fiber; 645 mg Sodium; 616 mg Calcium.
Submitted By: Kathleen Hooker, Traveling Gourmet Personal Chef Service, Toledo, OH (419) 843-7846.

Variations

Add cooked chicken or ground beef to the spinach mixture for a meatier version of the enchiladas.
Substitute the spinach with kale or Swiss chard for a different flavor profile.
Use corn tortillas instead of flour tortillas for a gluten-free option.

Cooking Tips & Tricks

Make sure to thoroughly drain and squeeze dry the spinach to prevent the enchiladas from becoming too watery.

- Softening the tortillas in simmering water before filling and rolling them will make them easier to work with and prevent them from tearing.

- Adding a layer of cheese on top of the enchiladas before baking will create a deliciously gooey and cheesy topping.

Serving Suggestions

Serve Creamy Spinach Enchiladas with a side of Mexican rice, refried beans, and a fresh salad for a complete and satisfying meal.

Cooking Techniques

Sautéing the spinach with green onions and garlic adds depth of flavor to the filling.

- Softening the tortillas in simmering water before filling and rolling them makes them more pliable and easier to work with.

Ingredient Substitutions

Use any type of cheese you prefer, such as cheddar, mozzarella, or pepper jack, in place of Monterey Jack cheese.

- Greek yogurt can be substituted for sour cream for a lighter alternative.

- Use a homemade enchilada sauce or salsa verde in place of canned enchilada sauce for a fresher flavor.

Make Ahead Tips

Creamy Spinach Enchiladas can be assembled ahead of time and stored in the refrigerator until ready to bake. Simply cover the dish with plastic wrap and refrigerate for up to 24 hours before baking.

Presentation Ideas

Garnish Creamy Spinach Enchiladas with fresh cilantro, sliced avocado, and a dollop of sour cream for a colorful and appetizing presentation.

Pairing Recommendations

Pair Creamy Spinach Enchiladas with a refreshing margarita or a cold Mexican beer for a delicious and satisfying meal.

Storage and Reheating Instructions

Leftover Creamy Spinach Enchiladas can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the enchiladas in a baking dish, cover with foil, and bake in a preheated oven at 350°F (177°C) until heated through.

Nutrition Information

Calories per serving

Each serving of Creamy Spinach Enchiladas contains approximately 372 calories.

Carbohydrates

Each serving of Creamy Spinach Enchiladas contains approximately 30 grams of carbohydrates.

Fats

Each serving of Creamy Spinach Enchiladas contains approximately 11 grams of fat.

Proteins

Each serving of Creamy Spinach Enchiladas contains approximately 27 grams of protein.

Vitamins and minerals

Creamy Spinach Enchiladas are a good source of calcium, with each serving providing approximately 616 mg of calcium.

Alergens

This recipe contains dairy (cheese, cottage cheese, sour cream) and wheat (tortillas). It may not be suitable for individuals with dairy or wheat allergies.

Summary

Creamy Spinach Enchiladas are a nutritious and satisfying meal option, providing a good balance of carbohydrates, fats, proteins, and essential vitamins and minerals.

Summary

Creamy Spinach Enchiladas are a flavorful and satisfying dish that combines the goodness of spinach, cheese, and enchilada sauce in a warm and comforting meal. Whether enjoyed for a cozy dinner at home or for entertaining guests, this recipe is sure to be a hit with everyone at the table.

How did I get this recipe?

I recall the feeling of curiosity that washed over me when I found this recipe for Creamy Spinach Enchiladas. It was tucked away in an old cookbook that I inherited from my own grandmother. The pages were yellowed and fragile, with handwritten notes in the margins from generations past. As I read through the ingredients and instructions, I knew I had to give it a try.

Growing up, I had always loved spending time in the kitchen with my grandmother. She was a master at turning simple ingredients into delicious meals that would warm your soul. I remember watching her cook with such grace and ease, as if she were performing a symphony with pots and pans instead of instruments.

One summer day, when I was just a young girl, my grandmother decided to teach me how to make her famous Enchiladas. We spent the morning gathering fresh spinach from her garden and preparing the creamy sauce from scratch. As we cooked and laughed together, I soaked in every detail, eager to learn all of her culinary secrets.

Years passed, and I continued to hone my skills in the kitchen, experimenting with different recipes and techniques. But it wasn't until I stumbled upon the recipe for Creamy Spinach Enchiladas that I truly felt like I had unlocked a hidden treasure.

The first time I made the dish, it was a labor of love. I carefully rolled the warm tortillas around the creamy spinach filling, drizzling extra sauce on top before baking them to golden perfection. The aroma that filled my kitchen was intoxicating, a blend of spices and flavors that reminded me of the happy times spent with my grandmother.

When I finally took a bite of the enchiladas, I was transported back to her cozy kitchen, where the sounds of sizzling pans and laughter filled the air. The dish was everything I had hoped for – rich, flavorful, and comforting in a way that only a homemade meal can be.

As I continued to make the Creamy Spinach Enchiladas for friends and family, they quickly became a favorite among everyone who tried them. The dish had a magical quality to it, bringing people together and creating memories that would last a lifetime.

Over the years, I shared the recipe with countless friends and neighbors, each one marveling at the simplicity and deliciousness of the dish. I would always tell them the story of how I discovered the recipe in my grandmother's old cookbook, and how it had become a cherished part of my own culinary repertoire.

Now, as I pass on the recipe for Creamy Spinach Enchiladas to you, my dear grandchild, I hope that you will carry on the tradition of sharing good food and good company with those you love. May this dish bring you as much joy and comfort as it has brought me over the years, and may it always remind you of the special bond we share through our shared love of cooking.

So go ahead, gather your ingredients and prepare to create something truly magical in your own kitchen. And remember, the secret ingredient in any recipe is always a little bit of love. Enjoy, my dear grandchild, and may these Creamy Spinach Enchiladas bring you as much happiness as they have brought me. Bon appétit!