Spinach Enchiladas
Ingredients
- 1½ package frozen spinach, chopped
- 1 medium-sized block Monterey or Pepper Jack cheese, shredded
- ¾ cup red onion, chopped
- 1 large can green chile verde enchilada sauce
- 8 medium-sized flour tortillas
- 2–3 vine-ripe tomatoes, diced
- 1 cup Mexican blend shredded cheese
Instructions
- Directions:Thaw spinach in cold water and then pat dry with a paper towel. Combine spinach, shredded Monterey or Pepper Jack cheese, chopped onion, and ½ cup enchilada sauce in a large bowl. Mix until blended nicely. Take flour tortilla and place 3–4 tablespoons of filling in center vertically. Sprinkle diced tomatoes, based on preference, on top of the filling. Roll tortilla like a burrito, enclosing filling.Place in 16 x 9″ glass casserole dish. Repeat with remaining tortillas and lay in a dish so enchiladas are snug and right next to each other. Pour remaining enchilada sauce over top until it goes 3/4 way up the dish, leaving the burrito tops uncovered by the sauce. Sprinkle the Mexican blend cheese on top and bake in a 350˚F oven, approximately 35–40 minutes, or until the cheese just starts to brown.Serves 8.