Best 2 Spinach Enchiladas Verde Recipes

**Spinach Enchiladas Verde: A Culinary Symphony of Freshness and Authentic Mexican Flavor**

Embark on a delectable culinary journey with our Spinach Enchiladas Verde, a symphony of flavors that captures the essence of authentic Mexican cuisine. This vegetarian dish tantalizes the taste buds with its vibrant green sauce, tender spinach filling, and layers of melty cheese. Each bite is a harmonious blend of fresh spinach, tangy tomatillos,Roasted poblano peppers, zesty green chiles, and aromatic cilantro. The enchiladas are baked to perfection, revealing a golden-brown crust and a delightfully gooey center. Accompanied by a selection of tantalizing toppings, such as creamy avocado slices, tangy salsa, and refreshing sour cream, these enchiladas offer a symphony of textures and flavors that will leave you craving more. Whether you're a seasoned Mexican food enthusiast or new to the culinary delights of Mexico, our Spinach Enchiladas Verde will take you on a gastronomic adventure that celebrates the vibrant spirit of Mexican cuisine. So, gather your ingredients, prepare your taste buds, and let's embark on this culinary journey together!

Let's cook with our recipes!

SPINACH ENCHILADAS VERDE

Spinach Enchiladas Verde image

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

Ingredients

1 cup light sour cream
1 (7 ounce) can green salsa
1 bunch fresh spinach, rinsed and thinly sliced
2 cups shredded Monterey Jack cheese
1 (10 ounce) package corn tortillas

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

SPINACH ENCHILADAS WITH SALSA VERDE

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

Ingredients

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.

Tips:

Prep the spinach properly: To ensure the best texture and flavor, wash and thoroughly dry the spinach before chopping it. This will prevent excess water from diluting the enchilada sauce.
Use fresh ingredients: The fresher the ingredients, the better the enchiladas will taste. Look for vibrant, deeply colored spinach, ripe tomatoes, and flavorful cheese.
Don't overcook the spinach: Overcooked spinach can become mushy and lose its vibrant green color. Sauté it just until it wilts, about 2-3 minutes.
Make sure the enchilada sauce is flavorful: The sauce is a key component of these enchiladas, so make sure it's packed with flavor. Use a combination of fresh herbs, spices, and a good quality salsa verde.
Don't overfill the tortillas: To prevent the enchiladas from falling apart, don't overfill the tortillas. Aim for about 1/4 cup of filling per tortilla.
Bake the enchiladas until golden brown: This will ensure that the cheese is melted and bubbly and the tortillas are slightly crispy.

Conclusion:

These spinach enchiladas verdes are a delicious and satisfying meal that can be enjoyed for lunch or dinner. They're packed with fresh spinach, flavorful salsa verde, and melted cheese, and they're sure to be a hit with everyone at the table. Plus, they're relatively easy to make, so you can enjoy them even on busy weeknights.