Make Ahead

Spinach and Cheese Enchiladas

March 10, 2010
0 Ratings
  • Serves 6
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

What You'll Need
  • 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
  1. 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.
  2. Spoon a little bit of enchilada sauce into the bottom of a baking dish – just enough sauce to create a very thin coating.
  3. 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.
  4. Bake at 350 for 30 minutes.

See what other Food52ers are saying.

  • HealthyDelicious
  • hyphenhermann

2 Reviews

HealthyDelicious March 11, 2010
no, the pepper I used was a small red one that is sold here under the name "chile pepper." I;m not sure if there's another name for it. A jalepeno would probably work too - what you want here is to add just a little bit of heat to cut through the richness of these cheese and pick the flavors up a little. I did keep the ribs and seeds in.
hyphenhermann March 11, 2010
WHen you say chili pepper, are you using a jalepeno? If so, did you leave in the seeds and ribs?