SPINACH ENCHILADAS WITH SALSA VERDE

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Spinach Enchiladas With Salsa Verde image

This comes from the Enchilada Queen, Sylvia Casares, who is a Houston, Texas, restaurant owner. Excellent enchiladas, no wonder she's the Queen!

Provided by pamela t.

Categories     One Dish Meal

Time 2h

Yield 6 serving(s)

Number Of Ingredients 17

1 1/2 lbs tomatillos
1 large onion
1/2 jalapeno
1 tomatoes
2 1/2 cups water
1 cup cilantro
1 1/4 teaspoons salt
1/2 large onion
1 bell pepper
2 garlic cloves
2 tablespoons vegetable oil
1/4 cup water
1 teaspoon salt
6 cups fresh spinach
12 corn tortillas
1 cup oil
3 cups monterey jack cheese

Steps:

  • 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.

sheesh
sheesh65@hotmail.com

I've made these enchiladas several times now, and they're always a hit. They're a great way to use up leftover spinach.


Ozzy Dixon
dixon_ozzy73@hotmail.com

These enchiladas were a bit time-consuming to make, but they were worth the effort. They were so flavorful and delicious.


Ben Daniel
bd9@aol.com

I'm always looking for new vegetarian recipes, and these enchiladas fit the bill perfectly. They were delicious and satisfying.


Jamsheer Aboobacker
jamsheer.a@yahoo.com

I made these enchiladas for a party and they were a huge hit. Everyone loved them!


Dusty Esbenshade
esbenshade-d76@gmail.com

These enchiladas were a bit too cheesy for my taste, but they were still good. I might try using less cheese next time.


Mandi Salinas
m85@hotmail.com

I'm not a fan of spinach, but I loved these enchiladas. The spinach was cooked perfectly and didn't overpower the other ingredients.


Adil Mehmood Afridi
a49@hotmail.com

The salsa verde was the star of the show. It was tangy, flavorful, and really brought the dish together.


Scarlet _plays
scarlet._plays@gmail.com

These enchiladas were easy to make and a big hit with my family. I'll definitely be adding them to my regular rotation.


Nurullah khan Ridoy
ridoy.n64@hotmail.com

I'm not a vegetarian, but I really enjoyed these spinach enchiladas. They were flavorful and satisfying.


Jesse Burch
b_jesse@hotmail.com

These enchiladas were a nice change from the usual beef or chicken enchiladas. I'll definitely be making them again.


Big brain Govi
bg59@yahoo.com

I followed the recipe exactly, but my enchiladas didn't turn out as well as I had hoped. I think I might have overcooked them.


Amanda McDonald
mcdonald_a@gmail.com

These enchiladas were a bit bland. I think I'll add some more spices next time.


Moom Jan
m_j29@gmail.com

The salsa verde was a bit too spicy for my taste, but the rest of the dish was great.


niko sreg
s_n97@gmail.com

I added some black beans to the filling, and they were a great addition. I'll definitely be making these again.


Md kamrul Hassun
h.m@yahoo.com

These enchiladas were easy to make and turned out great! I used a store-bought salsa verde, and it worked just fine.


Denique Reynolds-Montaque
r@yahoo.com

I'm not usually a fan of spinach, but these enchiladas were delicious! The salsa verde really made the dish.


Anyla Perkins
anyla_p97@aol.com

These spinach enchiladas were a hit! The flavors of the spinach, corn, and salsa verde were perfectly balanced. I will definitely be making these again.


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