Prep 30 mins
Cook 30 mins
I created this recipe by trying to recreate these great enchiladas I had at LaFrontera in Salida, Co. They are a yummy vegetarian main course and also make a good side dish.
- 1 (16 ounce) bag frozen spinach
- 1 (8 ounce) package cream cheese
- 2 cups shredded monterey jack cheese
- 1 cup chopped green onion
- 2 garlic cloves, finely chopped
- 10 white corn tortillas (you may need more or less depending on how much filling you put into each enchilada)
- 1 (10 1/2 ounce) can green enchilada sauce
- 1 1⁄2 cups sour cream
- 1 cup shredded monterey jack pepper cheese
- Mix spinach, garlic, green onions, cream cheese, and monterey jack cheese in large bowl.
- Place approximately 3 tbsp of spinach mixture into the center of each tortilla and roll them up.
- Place filled tortillas side by side seam side down in casserole dish.
- Bake at 350 degrees for approximately 30 minutes.
- Meanwhile mix enchilada sauce and sour cream in small saucepan simmer over low to medium heat stirring frequently.
- Cover with Shredded Pepper Jack cheese and return to oven until cheese is melted and bubbly.
- Remove enchiladas from oven and cover with sauce mixture serve immediately.
I used flour tortillas and thought these were great! I did add some spice to it by adding about 2-3 TBSP of jarred sliced jalepenos to the enchilada sauce/sour cream mixture adn used the new Sargento Spicy Mexican Cheese in the filling! It was great! I think you could easily shred two chix breasts into this or use a pre done rotisserie chicken in the filling!
I thought these tasted good, but my DH thought they were just okay, as did my roommate (who had requested spinach enchiladas). Also, I would like to tell others who might be making this that the pan you should use is a 9"x13" baking dish. I used my casserole dish (as the recipe says), and was frustrated when the 8"x8" pan only held half the filling. I wanted to update this, as I had made a double batch to freeze OAMC style, before baking. Since I had problems with the size of the recipe, I ended up with one 9"x13" pan's worth, and one 8"x8" pan's worth in the freezer. Yesterday, I pulled the smaller batch out and cooked it for dinner. It was still a little frozen, so I ended up baking it for 40 minutes, topping with cheese, and then only pouring half the sauce amount on top. It was really really good, and everyone enjoyed it much more this time! I figured since we changed our mind about this, I should update the rating I gave to reflect this.
Fat and salt - Yum