SPINACH ENCHILADAS WITH SALSA VERDE
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
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.
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sheesh
[email protected]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
[email protected]These enchiladas were a bit time-consuming to make, but they were worth the effort. They were so flavorful and delicious.
Ben Daniel
[email protected]I'm always looking for new vegetarian recipes, and these enchiladas fit the bill perfectly. They were delicious and satisfying.
Jamsheer Aboobacker
[email protected]I made these enchiladas for a party and they were a huge hit. Everyone loved them!
Dusty Esbenshade
[email protected]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
[email protected]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
[email protected]The salsa verde was the star of the show. It was tangy, flavorful, and really brought the dish together.
Scarlet _plays
[email protected]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
[email protected]I'm not a vegetarian, but I really enjoyed these spinach enchiladas. They were flavorful and satisfying.
Jesse Burch
[email protected]These enchiladas were a nice change from the usual beef or chicken enchiladas. I'll definitely be making them again.
Big brain Govi
[email protected]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
[email protected]These enchiladas were a bit bland. I think I'll add some more spices next time.
Moom Jan
[email protected]The salsa verde was a bit too spicy for my taste, but the rest of the dish was great.
niko sreg
[email protected]I added some black beans to the filling, and they were a great addition. I'll definitely be making these again.
Md kamrul Hassun
[email protected]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
[email protected]I'm not usually a fan of spinach, but these enchiladas were delicious! The salsa verde really made the dish.
Anyla Perkins
[email protected]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.