Spinach Enchiladas

READY IN: 45mins
Recipe by MelinOhio

These are really good. I have a lot of company and once made all mexican food, this was one of my recipes that went over well.

Top Review by Cook4_6

Very Good! I substituted cream of mushroom soup for cream of chicken because I wanted to make it meatless. The mixture of spinach and corn flavors was really good. I gave the recipe 5 stars, and my husband thought the spinach flavor was too overpowering gave it a 3. (Thus, the average of 4) My husband thought it woudl be better if you first top with regular enchilada sauce, this drizzle a smaller portion of the spinach sauce over top it. I served this with Simple Homemade Refried Beans Recipe #202416 and the combination worked very well together!

Ingredients Nutrition

Directions

  1. Combine first 5 ingredients in container of electric blender and process until smooth. Set aside.
  2. Try tortillas, one at a time, in hot oil about 5 seconds on each side.
  3. Drain on paper towells.
  4. Spoon 1 Tbs. of each cheese on onion on each tortilla, roll up and place in a lightly greased 12 x 8 baking dish.
  5. Spoon spinach mixture over and sprinkle with remaining cheese.
  6. Bake uncovered, at 325 for 30 minutes.

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