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Author Notes: For almost the entire time that I was away, I had a horrible craving for Mexican food. So I wasted no time when I got home and made these enchiladas right away! I was kind of tired of beef and pork, and I don’t care for chicken enchiladas, so I decided to go with a vegetarian option. Shawn recently ordered spinach and cheese enchiladas at a restaurant, so I used those as my inspiration. They don’t taste overly spinach-y, but the vegetables add bulk to the filling so that you can use less cheese and keep the calorie and fat count down (don’t worry, there’s still plenty of ooey, gooey cheese!) - HealthyDelicious
- 1 poblano pepper, diced
- 1 chili pepper, minced
- 1 clove garlic, minced
- 10 ounces frozen spinach
- 10 ounces queso quesadilla, or other mild melting cheese, shredded
- 12 6-inch corn tortillas
- 1 jar Good Food Mexican red sauce or enchilada sauce
- Add the peppers and garlic to a large frying pan over medium-high heat. Cook for 5 minutes, or until the peppers begin to slightly soften. Remove from heat. Combine peppers, spinach, and cheese in a large bowl and toss to combine.
- Spoon a little bit of enchilada sauce into the bottom of a baking dish – just enough sauce to create a very thin coating.
- To form the enchiladas: Place a small handfull of the spinach and cheese mixture onto each tortilla. Fold up the ends, then fold over one of the sides. Use your fingers to press any filling that needs it back into place, then roll the whole thing over itself so that you have a neat little package. Place in the baking pan and repeat with other tortillas. Cover with the rest of the sauce, and top with a light sprinkle of cheese if you didn’t need it all for the filling.
- Bake at 350 for 30 minutes.
- This recipe was entered in the contest for Your Best Street Food
- This recipe was entered in the contest for Your Best Spinach Recipe
All up in The Grill
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A BBQ&A with a few masters.
Orecchiette with a bite.
Treats for your beach bag.
Espresso takes a chill.
Raise a (recycled) glass.