Prep 0 mins
Cook 30 mins
I've been looking for a spinach enchilada recipe but couldn't find exactly what I wanted so I came up with this one.
- Cilantro Cream Sauce: Puree garlic with salt.
- Combine sour cream, onion, cilantro and sugar.
- Add garlic mixture and stir gently to blend well In a pan saute onions in olive oil until onions are translucent.
- Add spinach and cook 5 to 10 minutes.
- Stir 1 cup of sauce into spinach mixture.
- Reserve 1/2 pound cheese for topping and divide remaining cheese into 10 parts.
- Put a portion of cheese on a tortilla, top with about 1/2 cup of the spinach mixture and more cheese on top of spinach.
- Roll tortilla, tuck ends underneath and place on a baking pan.
- Continue until all are gone.
- Cover each tortilla with a ladle of sauce and sprinkle reserved cheese on top.
- Bake in a preheated 375 degree oven 15 to 20 minutes or until golden brown.
- Serve with extra sauce.
good taste. used more garlic, less cilantro and cheddar cheese because I could not find the queso blanco. thanks for a good recipe!
Really good flavor. I did use garlic and chopped cilantro in the filling along with some chopped sauted mushrooms. I also used more cilantro and garlic n the cream sauce. Still very Good. Thanks!
very tasty - but a little bland. I spiced it up by adding a small can of chopped chile peppers, a teaspoon of cumin and double the cilantro. I also did a chicken version by sauteing some boneless chicken breasts (about a pound) and chopping that into bite sized pieces. Then I used only two boxes of frozen spinach and added the chicken in at that point. I also used the above mentioned "spiced up" ingredients. For cheese I used the bagged shredded "mexican cheese" mix. I served both (chicken & vegetarian options) at a family party. Both were a BIG hit, but the favorite hands down was the chicken version.