Spinach Enchiladas With Salsa Verde

Recipe by pamela t.
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • For Salsa Verde:
  • In a large stock pot, add tomatillos, chopped onion, chopped tomato, diced jalapeno, and water.
  • cover and simmer over low about 45 minutes.
  • Clean cilantro. remove the stems,.
  • Add cilantro, garlic and salt to blender and blend on high 2 minutes.
  • Add simmered salsa. Blend.
  • Set aside to cool.
  • For enchilada stuffing:
  • Saute onion, bell pepper, and garlic in oil until tender.
  • Add remaining stuffing ingredients and simmer over low heat 8-10 minutes.
  • Drain excess liquid. Set aside.
  • For enchiladas:
  • Heat vegetable oil over medium heat.
  • Dip each tortilla in hot oil until pliant.
  • Stack on a plate until finished with all 12.
  • Place 2 T of spinach mixture and 1 T shredded cheese into each tortilla.
  • Roll up with open side down in a baking pan.
  • Repeat until all tortillas are rolled up.
  • Pour tomatillo sauce over enchiladas and add leftover shredded cheese.
  • Bake at 350°F for about 10 minutes until cheese is melted.
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