Casa Ole Spinach Enchilada Food

CASA OLE SPINACH ENCHILADA RECIPE

Steps:

• Preheat the oven to 350 degrees F and start with the next steps to prepare the sauce and the veggie mixture.
• Take a large-sized pan and heat Butter onto it on medium flame. Let it melt to add Onions and sauté it for 5 minutes. Next, add the chopped Garlic and sliced Mushrooms and fry them until soft and tender. Let the molten butter mix well into the ingredients.
• From the Onion and Mushroom mixture, keep half of it aside for the sauce preparation.
• Pour in some White Wine and cook the remaining mixture in the pan for 2 minutes.
• Now add the cut Spinach into the pan until the Spinach becomes soft and wilted. Add salt to taste and keep the pan aside.
• For the sauce: Add Water, Wine, Salt, Chicken Bouillon Granule, and Garlic Powder in a small saucepan. Keep stirring to mix well with the ingredients. When everything seems to blend well, add the remaining Onion and Mushroom mixture with Sour Cream and Cilantro.
• Soften the tortillas by wrapping them in paper towels in a microwave for just a minute or less.
• Fill the warmed-up Tortillas with the veggie mixture and roll them. Place them seam side down on a 9 X 13-inch pan greased with butter or Olive Oil.
• Pour the prepared sauce over the Enchiladas and cover the top with shredded cheese. Bake it for 12-15 minutes until the cheese melts or changes its color to a golden brown.
• Your Casa Ole Spinach Enchilada Recipe is complete and ready to be served in a dish.

SPINACH ENCHILADAS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Melt butter in a saucepan over medium heat. Add garlic and onion; cook for a few minutes until fragrant, but not brown. Stir in spinach, and cook for about 5 more minutes. Remove from the heat, and mix in ricotta cheese, sour cream, and 1 cup of Monterey Jack cheese.
• In a skillet over medium heat, warm tortillas one at a time until flexible, about 15 seconds. Spoon about 1/4 cup of the spinach mixture onto the center of each tortilla. Roll up, and place seam side down in a 9x13 inch baking dish. Pour enchilada sauce over the top, and sprinkle with the remaining cup of Monterey Jack.
• Bake for 15 to 20 minutes in the preheated oven, until sauce is bubbling and cheese is lightly browned at the edges.