SPINACH ENCHILADAS VERDE
This is super simple, and even hard-core Texan meat eaters who have never eaten a vegetable in their lives like it. You can substitute yogurt for the sour cream if you want a lighter version.
Provided by NICEGIRL512
Categories World Cuisine Recipes Latin American Mexican
Time 35m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- In a small bowl, stir together half of the sour cream and the green salsa. Spread enough to coat the bottom into a 9x13 inch baking dish. On each tortilla, spread a small amount of the salsa and sour cream in the center. Lay a small handful of spinach over that, and sprinkle with Monterey Jack cheese. Roll up, secure with a toothpick and place into the baking dish. When all of the tortillas are in the pan, pour the remaining salsa over the top and sprinkle with the remaining cheese.
- Bake for 20 to 25 minutes in the preheated oven, until the enchiladas are browned and heated through.
Nutrition Facts : Calories 321.1 calories, Carbohydrate 27.1 g, Cholesterol 49.3 mg, Fat 17.8 g, Fiber 4.2 g, Protein 14.7 g, SaturatedFat 10.4 g, Sodium 392.7 mg, Sugar 2 g
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Liyun Xiao
[email protected]These enchiladas were delicious! I loved the combination of the spinach and cheese filling with the verde sauce. I will definitely be making these again.
Ricky Keen
[email protected]I'm not a big fan of spinach, but I really enjoyed these enchiladas. The filling was creamy and flavorful, and the verde sauce was the perfect balance of tangy and spicy.
Janiyah Grier
[email protected]I love that these enchiladas are made with spinach. It gives them a unique flavor and makes them a bit healthier.
phumudzo muldaluthe
[email protected]These enchiladas are my go-to recipe for potlucks and parties. They're always a crowd-pleaser.
Estivine Landy
[email protected]I've made these enchiladas several times and they're always a hit. They're easy to make and they taste amazing.
Iris Perez
[email protected]Meh.
Timothy Johnson
[email protected]These enchiladas were a disaster. The filling was runny and the tortillas were soggy. I won't be making these again.
Jetho Bheel
[email protected]I thought these enchiladas were just okay. The filling was a bit bland and the verde sauce was too tart for my liking.
Mariana Thomas
[email protected]These enchiladas were a bit too spicy for my taste, but my husband loved them. He said they were the best enchiladas he's ever had.
md rubelhossain
[email protected]My family loved these enchiladas. They were a great way to get my kids to eat their spinach.
Abulfazelghulami
[email protected]Delicious!
Jay J (JayJay)
[email protected]These enchiladas were super easy to make and they turned out great. I especially loved the crispy cheese on top.
Incredible DJ Whales
[email protected]I'm not usually a fan of spinach, but I really enjoyed these enchiladas. The filling was so creamy and cheesy, and the verde sauce was the perfect complement.
Bishajit Sd
[email protected]I made these enchiladas for a potluck and they were a huge success. Everyone loved them and asked for the recipe.
Gamila Tamer
[email protected]These enchiladas were a hit with my guests! They raved about the unique flavor combination of the spinach and verde sauce.
Douglas Johnson
[email protected]Absolutely delicious! The spinach and cheese filling was creamy and flavorful, and the enchilada sauce was the perfect balance of tangy and spicy. My family loved them!