Spinach Enchiladas

Swiss Spinach Enchiladas Recipe with Swiss Cheese and California Chile

Region / culture: Switzerland | Servings: 6 |

Vegetarian diet

Introduction

Spinach enchiladas are a delicious and nutritious Mexican dish that combines the flavors of spinach, cheese, and a creamy sauce wrapped in a warm tortilla. This recipe is a great way to incorporate more vegetables into your diet while still enjoying a flavorful and satisfying meal.

History

Enchiladas have been a popular dish in Mexican cuisine for centuries, with various regional variations and fillings. Spinach enchiladas are a modern twist on the traditional recipe, adding a healthy and tasty green vegetable to the mix.

Ingredients

1 qt (946 ml) milk
0.5 cup butter or margarine
0.5 cup flour
1 large california chile or 1 small can
2 fresh jalapenos or from a jar, chopped
1 tsp salt
0.5 tsp white pepper
1 tsp garlic powder
1 medium onion, chopped
2 tbsp olive oil
3 10 oz (283 g) boxes frozen spinach, cooked and drained
1 lb (454 g) swiss cheese, grated
10 flour tortillas

How to prepare

Heat the milk in a saucepan until it is hot and set it aside.
Melt the butter in a large frying pan.
Add the flour and blend it into a roux.
Add the hot milk and cook and stir until it becomes creamy, which should take at least 5 minutes.
If the sauce becomes too thick, thin it with water.
Add the chiles, jalapenos, salt, pepper, and garlic powder.
Stir until everything is well blended, then set it aside.
In a separate pan, sauté the onions in olive oil until they become translucent.
Add the spinach and cook it for 5 to 10 minutes.
Stir 1 cup of the sauce into the spinach mixture.
Reserve 0.5 lb (227 g) of Swiss cheese for topping and divide the remaining cheese into 10 equal parts.
Place a portion of cheese on a tortilla, top it with about 0.5 cup of the spinach mixture, and add more cheese on top of the spinach.
Roll the tortilla, tuck the ends underneath, and place it on a baking pan.
Repeat the process until all the tortillas are used.
Cover each tortilla with a ladle of sauce and sprinkle the reserved cheese on top.
Bake in a preheated oven at 375°F (191°C) for 15 to 20 minutes or until they turn golden brown.
Serve with extra sauce.

Variations

You can add cooked chicken or beef to the spinach mixture for a meatier version of the enchiladas.
Experiment with different types of cheese, such as cheddar or pepper jack, for a unique flavor profile.

Cooking Tips & Tricks

Make sure to thoroughly drain the cooked spinach to prevent the enchiladas from becoming too watery.

- You can customize the level of spiciness in the dish by adjusting the amount of jalapenos you use.

- To save time, you can use store-bought enchilada sauce instead of making your own.

Serving Suggestions

Serve the spinach enchiladas with a side of Mexican rice, refried beans, and a fresh salad for a complete and satisfying meal.

Cooking Techniques

Be sure to cook the spinach thoroughly to ensure that it is fully cooked and well incorporated into the filling.

- Rolling the enchiladas tightly will help prevent them from falling apart during baking.

Ingredient Substitutions

You can use corn tortillas instead of flour tortillas for a gluten-free version of this recipe.

- Feel free to use any type of cheese that melts well, such as mozzarella or Monterey Jack.

Make Ahead Tips

You can assemble the enchiladas ahead of time and refrigerate them until you are ready to bake them. This is a great time-saving tip for busy weeknights.

Presentation Ideas

Garnish the spinach enchiladas with fresh cilantro, diced tomatoes, and a dollop of sour cream for a colorful and appetizing presentation.

Pairing Recommendations

Pair the spinach enchiladas with a refreshing agua fresca or a cold beer for a delicious and satisfying meal.

Storage and Reheating Instructions

Store any leftover spinach enchiladas in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them in the oven or microwave until heated through.

Nutrition Information

Calories per serving

Each serving of spinach enchiladas contains approximately 350 calories.

Carbohydrates

Each serving of spinach enchiladas contains approximately 30 grams of carbohydrates.

Fats

Each serving of spinach enchiladas contains approximately 20 grams of fats.

Proteins

Each serving of spinach enchiladas contains approximately 15 grams of proteins.

Vitamins and minerals

Spinach is a rich source of vitamins A, C, and K, as well as minerals like iron and calcium. These enchiladas provide a healthy dose of these essential nutrients.

Alergens

This recipe contains dairy (milk, cheese) and wheat (flour, tortillas) allergens.

Summary

Spinach enchiladas are a balanced meal that provides a good mix of carbohydrates, fats, proteins, and essential vitamins and minerals.

Summary

Spinach enchiladas are a flavorful and nutritious dish that is perfect for a family dinner or a casual gathering with friends. With a creamy spinach filling, gooey cheese, and a spicy sauce, these enchiladas are sure to be a hit with everyone at the table.

How did I get this recipe?

I can't forget the moment I stumbled upon this recipe for Spinach Enchiladas. It was a warm summer day, and I was visiting my dear friend Maria in her cozy kitchen. Maria was known for her delicious Mexican dishes, and that day she was teaching me how to make one of her specialties – Spinach Enchiladas.

Maria and I had known each other since we were young girls growing up in the same neighborhood. We shared a love for cooking and often exchanged recipes and cooking tips. Maria had learned to make Spinach Enchiladas from her own grandmother, who had passed down the recipe through generations.

As we gathered the ingredients and started preparing the enchiladas, Maria shared the story behind the recipe. She told me that Spinach Enchiladas were a family favorite, especially during Lent when meat was not allowed. The dish was not only delicious but also nutritious, packed with vitamins and minerals from the fresh spinach.

Maria showed me how to sauté the spinach with onions, garlic, and spices until it was wilted and fragrant. Then, we mixed in some creamy ricotta cheese and a sprinkle of sharp cheddar for extra flavor. The filling was rich and creamy, with a subtle hint of heat from the spices.

Next, Maria taught me how to assemble the enchiladas. We spooned the spinach filling onto corn tortillas, rolled them up tightly, and placed them seam-side down in a baking dish. Maria poured a homemade enchilada sauce over the top, making sure each enchilada was generously coated.

As the enchiladas baked in the oven, the kitchen filled with the aroma of spices and melted cheese. Maria and I chatted and laughed as we waited, reminiscing about our childhood and all the delicious meals we had shared together.

When the enchiladas were finally ready, Maria and I couldn't wait to dig in. We served them piping hot, garnished with fresh cilantro and a dollop of sour cream. The first bite was a revelation – the creamy spinach filling was perfectly balanced by the tangy enchilada sauce and melted cheese. It was a symphony of flavors and textures, and I knew I had found a new favorite dish.

From that day on, Spinach Enchiladas became a regular feature on my dinner table. I made them for my family, friends, and even brought them to potlucks and parties. Everyone raved about the dish, and I was proud to share Maria's recipe with others.

Over the years, I have made some tweaks and adjustments to the original recipe, adding my own twist with different cheeses, spices, and toppings. But the heart of the dish – the creamy spinach filling and tangy enchilada sauce – remains the same.

Now, whenever I make Spinach Enchiladas, I think of Maria and our special day in her kitchen. The recipe is not just a collection of ingredients and instructions; it's a reminder of the bond we share and the love we have for cooking and sharing delicious food with others.

I am grateful for Maria and her generosity in sharing her family recipe with me. It has become a cherished part of my culinary repertoire, a dish that brings joy and comfort to all who taste it. And every time I make Spinach Enchiladas, I remember that warm summer day in Maria's kitchen, surrounded by love, laughter, and the delicious aroma of Mexican spices.