SPINACH ENCHILADAS
If you like spinach and Mexican food, you'll love these easy vegetarian enchiladas made with ricotta cheese and spinach.
Provided by SADONIA2
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 5
Number Of Ingredients 9
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.
Nutrition Facts : Calories 509.8 calories, Carbohydrate 32.3 g, Cholesterol 95.3 mg, Fat 36 g, Fiber 6 g, Protein 18.2 g, SaturatedFat 20.5 g, Sodium 353.6 mg, Sugar 1.3 g
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
SPINACH ENCHILADAS
These are really good. I have a lot of company and once made all mexican food, this was one of my recipes that went over well.
Provided by Melaine
Categories Spinach
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine first 5 ingredients in container of electric blender and process until smooth. Set aside.
- Try tortillas, one at a time, in hot oil about 5 seconds on each side.
- Drain on paper towells.
- Spoon 1 Tbs. of each cheese on onion on each tortilla, roll up and place in a lightly greased 12 x 8 baking dish.
- Spoon spinach mixture over and sprinkle with remaining cheese.
- Bake uncovered, at 325 for 30 minutes.
Nutrition Facts : Calories 706.4, Fat 53.9, SaturatedFat 23.1, Cholesterol 88.4, Sodium 796.8, Carbohydrate 33.2, Fiber 5.3, Sugar 3.5, Protein 26.2
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.
CREAMY CHICKEN ENCHILADAS VERDE
Provided by Food Network
Time 40m
Yield 8 servings
Number Of Ingredients 9
Steps:
- 1. HEAT oven to 350 degrees F.
- 2. MIX sour cream and salsa until well blended.
- 3. Cook and stir onions and garlic in hot oil in large skillet on medium heat 4 to 5 min. or until vegetables are crisp-tender.
- 4. Stir in chicken, 1 cup sour cream mixture, chiles and 1/2 cup cheese .
- 5. SPOON about 1/3 cup chicken mixture down center of each tortilla
- 6. Roll up.
- 7. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray. Top with remaining tomatillo sauce and cheese. Cover.
- 8. BAKE 15 to 20 min. or until heated through.
- Serving Suggestion:
- Serve with a side of hot cooked rice to round out the meal.
- Special Extra:
- Sprinkle with chopped tomatoes and sliced green onions just before serving.
- Variation:
- Prepare as directed, omitting the oil and substituting 1 lb. extra-lean ground beef for the chicken. Brown meat with onions and garlic; continue as directed.
- How to Shred Cooked Chicken:
- Place cooked chicken on cutting board. Use 2 forks or your fingers to pull meat lengthwise in opposite directions, separating it into long shreds.
KALE-POTATO ENCHILADAS VERDES
Provided by Marcela Valladolid
Categories main-dish
Time 2h15m
Yield 10 enchiladas
Number Of Ingredients 18
Steps:
- For the salsa verde: Bring a large pot of water to a boil and add some salt. Add the tomatillos, garlic, cilantro, jalapeno and onion and bring back to a boil. Boil until the tomatillos turn olive green, about 10 minutes. Strain, reserving 1 cup of the cooking liquid. Transfer the ingredients from the pot to a blender with the reserved cooking liquid and puree until smooth. Return the mixture to the same (empty) pot, bring to a boil and boil until the sauce is darker green and reduced, 20 to 25 minutes. Season with 1 teaspoon salt or to taste and set aside.
- For the enchiladas: Put the potatoes in a pot with enough water to cover, add some salt and cover the pot. Bring to a boil, lower to a simmer and simmer until the potatoes are fork-tender, 15 to 20 minutes. Drain and set aside.
- Heat the olive oil in a large pan. Add the garlic and onion and saute until golden, about 5 minutes. Add the kale and saute until wilted, about 5 minutes more. Mix in the butter and 1/4 cup of the crema until melted and smooth. Gently mix in the potatoes and 1 cup of the cheese. Season to taste with salt and pepper. Set the filling aside.
- Preheat the oven to 350 degrees F. Spray a 13-by-9-inch glass baking dish with nonstick cooking spray.
- Heat enough vegetable oil to come 1 inch up the sides of a skillet to 350 degrees F over medium heat. Make an assembly line close to the stove top. Place half of the salsa verde in a cake pan (reserve the rest for topping) and put a cutting board and the potato-kale filling nearby.
- Dip a tortilla in the hot oil until golden but still pliable. Using tongs, transfer it to the cake pan with the salsa verde and turn to coat. Place the dipped tortilla on the cutting board, stuff with a scant 1/4 cup of the potato-kale filling and roll up. Repeat with the remaining tortillas, salsa verde and filling.
- Transfer the stuffed tortillas to the prepared baking dish. Top with the reserved salsa verde and remaining 1/4 cup crema and 1/4 cup cheese. Bake until darkened in spots, about 30 minutes. Serve slightly cooled.
ENCHILADAS VERDES
If you eat all of the Double-Herb Roasted Chicken, use a prepackaged rotisserie chicken (available in the meat section of the supermarket) for this recipe. Asadero, originally from Mexico, is a semisoft cow's milk cheese with a bright, pungent flavor.
Provided by Food Network
Categories main-dish
Yield 4 servings (serving size: 2 en
Number Of Ingredients 19
Steps:
- Preheat oven to 400 degrees.
- To prepare enchilada filling, combine chicken and next 9 ingredients (chicken through black pepper) in a large bowl. Spread 1/2 cup salsa verde in bottom of a 13 by 9-inch baking dish coated with cooking spray. Warm tortillas according to package directions. Spoon about 1/3 cup chicken mixture down center of each tortilla; roll up. Arrange enchiladas, seam sides down, crosswise in dish. Pour remaining salsa verde evenly over enchiladas. Cover and bake at 400 degrees for 10 minutes or until thoroughly heated. Serve with sour cream, and garnish with sliced jalapeno, if desired.
- To prepare salsa verde, discard husks and stems from tomatillos; cut into quarters. Combine tomatillos, 11/4 cups broth, 1/4 teaspoon salt, and chopped jalapeno in a saucepan over medium heat. Bring to a boil; reduce heat, and simmer 15 minutes or until tomatillos are tender. Cool slightly. Place salsa verde in a blender or food processor, and process until smooth or mash with a potato masher. Place a large nonstick skillet over medium-high heat until hot. Add salsa verde; cook until reduced to 2 cups (about 1 minute).
Nutrition Facts : Calories 386, Fat 11.5 grams, SaturatedFat 3.9 grams, Cholesterol 86 milligrams, Sodium 841 milligrams, Carbohydrate 38.9 grams, Fiber 4.8 grams, Protein 36.5 grams
VEGETARIAN SPINACH AND MUSHROOM ENCHILADAS
Delicious meatless enchiladas. You can vary the amounts of cheese and cream sauce to make them as light or heavy as you like. I use 3 to 5 varieties of mushrooms. Various oyster varieties, buttons, and baby portobello.
Provided by Randy Tolleson
Categories World Cuisine Recipes Latin American Mexican
Time 1h5m
Yield 10
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
- Heat a skillet over high heat. Add butter, mushrooms, and onion and cook until onions are translucent, 7 to 10 minutes. Add spinach and toss until wilted, about 3 minutes more. Season with salt and pepper. Remove from heat and set aside.
- Heat a small saucepan over medium heat. Add diced tomatoes, neufchatel cheese, 8 ounces sour cream, and cumin. Stir until thoroughly mixed, about 1 minute, and remove from heat.
- Place tortillas between 2 paper towels and heat in a microwave oven until warm, 30 seconds to 1 minute.
- Scoop about 2 tablespoons spinach mixture, 1 tablespoon cream mixture, and 1 to 2 tablespoons shredded Monterey Jack cheese into a tortilla. Roll up and place seam-side down in the prepared baking dish. Repeat with remaining tortillas. Spread any remaining cream mixture on top of enchiladas. Sprinkle any remaining Monterey Jack cheese on top. Cover.
- Bake in the preheated oven until heated through, about 20 minutes.
- Garnish individual servings with remaining sour cream and salsa.
Nutrition Facts : Calories 500.9 calories, Carbohydrate 32.4 g, Cholesterol 86.6 mg, Fat 33.8 g, Fiber 5.1 g, Protein 20.6 g, SaturatedFat 20.4 g, Sodium 687.7 mg, Sugar 3.2 g
CHICKEN ENCHILADAS VERDES
Roasted tomatillos and two types of chiles, packed with vitamin C, are blended into an intensely flavorful sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Yield Makes 8
Number Of Ingredients 11
Steps:
- Place chicken, 1/2 of the onion, the garlic, and 1/4 teaspoon salt in a medium saucepan. Add enough water to cover by at least 1 inch. Bring to a boil, and then reduce heat. Simmer until chicken is cooked through, 18 to 22 minutes. Reserve 3/4 cup of the cooking liquid; set aside.
- Let chicken cool on a plate. When cool enough to handle, shred (discard bones). Coarsely chop 1/2 cup cilantro, and toss with chicken.
- Preheat broiler, with the rack about 6 inches from heat source. Broil tomatillos and chiles on a rimmed baking sheet, rotating them as they blacken, 10 to 12 minutes. Let cool. Remove the blackened skins, stems, ribs, and seeds (optional) from chiles. Reduce oven temperature to 375 degrees.
- Coarsely puree tomatillos and chile flesh in a blender with remaining 1/4 teaspoon salt, remaining 1 1/2 cups cilantro, and reserved 3/4 cup cooking liquid. Transfer salsa to a large bowl.
- Using tongs, toast tortillas over an open flame of a gas stove, 5 to 10 seconds per side. (Or heat the tortillas in a skillet over high heat.)
- Dip 1 tortilla into salsa to coat lightly. Place 1/3 cup chicken on half of tortilla. Sprinkle 2 tablespoons cheese on top, and roll up. Place it seam side down in a 9-by-13-inch baking dish. Repeat to make more enchiladas, lining them up snugly in dish. Spoon remaining salsa on top, and bake until heated through, about 20 minutes.
- Slice remaining onion, and scatter over top; drizzle with sour cream.
Nutrition Facts : Calories 218 g, Cholesterol 55 g, Fiber 4 g, Protein 21 g, SaturatedFat 3 g, Sodium 197 g
CHICKEN ENCHILADAS VERDES
My favorite way to make enchiladas...creamy, mild and delicious. Fire lovers can add hot sauce to the finished product.
Provided by Geema
Categories Poultry
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- FOR FILLING:.
- Place chicken and broth in large saucepan.
- Add carrot, onion, garlic, parsley and bay leaf. Bring to boil.
- Cover and simmer 5 minutes at very low heat.
- Turn off heat and let stand until chicken is cooked through, about 40 minutes.
- Remove chicken from broth and cool slightly.
- Strain cooking liquid.
- Return to saucepan and boil until reduced to 1 1/2 cups.
- Skin and bone chicken; shred meat and place in medium bowl. Chill.
- FOR SAUCE:.
- Melt butter in heavy medium saucepan over low heat.
- Add flour and cook until light brown, stirring frequently, about 5 minutes.
- Whisk in reserved chicken cooking liquid, increase heat to medium and cook until sauce thickens, stirring occasionally.
- Add spinach and stir until wilted, about 2 minutes.
- Transfer to processor.
- Add sauce, sour cream, onions, cilantro and can of chilies. Puree until smooth.
- Season with salt and pepper.
- Preheat oven to 400°F.
- Butter a 9x13 baking dish.
- Spread 1/2 cup sauce over the bottom.
- Add 1/2 cup sauce to cooked, chilled chicken, then mix in 2 1/2 cups grated cheese.
- Pour 5 tablespoons oil into heavy medium skillet, heating over medium-low heat.
- Add 1 tortilla and cook until softened, about 5 seconds.
- Drain and repeat with rest of tortillas.
- Divide chicken filling among tortillas and roll up, arranging seam side down in prepared dish.
- Bake enchiladas about 10-15 minutes. Add remaining cheese on top and bake 5 minutes more.
- Serve with more sour cream and a sprinkling of cilantro.
Nutrition Facts : Calories 817.6, Fat 53.4, SaturatedFat 22.9, Cholesterol 109.5, Sodium 1270.2, Carbohydrate 49.2, Fiber 4.8, Sugar 5.1, Protein 36.2
SPINACH AND CREAM CHEESE ENCHILADAS
I created this recipe by trying to recreate these great enchiladas I had at LaFrontera in Salida, Co. They are a yummy vegetarian main course and also make a good side dish.
Provided by just steffy
Categories Spinach
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Mix spinach, garlic, green onions, cream cheese, and monterey jack cheese in large bowl.
- Place approximately 3 tbsp of spinach mixture into the center of each tortilla and roll them up.
- Place filled tortillas side by side seam side down in casserole dish.
- Bake at 350 degrees for approximately 30 minutes.
- Meanwhile mix enchilada sauce and sour cream in small saucepan simmer over low to medium heat stirring frequently.
- Cover with Shredded Pepper Jack cheese and return to oven until cheese is melted and bubbly.
- Remove enchiladas from oven and cover with sauce mixture serve immediately.
Nutrition Facts : Calories 845.5, Fat 64.2, SaturatedFat 37.3, Cholesterol 182.8, Sodium 1288.8, Carbohydrate 38.8, Fiber 7.3, Sugar 11.7, Protein 33.7
CHEESY SPINACH ENCHILADAS
Vegetarian spinach enchiladas contain freekeh, a healthy roasted green wheat, and Mexican Veggie Ground Round along with plenty of picante sauce and cheese.
Provided by Yves Veggie Cuisine
Categories Trusted Brands: Recipes and Tips Yves Veggie Cuisine
Time 40m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a large bowl, mix together ground round, spinach, 3/4 cup (175 mL) of the cheese, freekeh and green onion.
- Spread 1/2 cup (125 mL) of the picante sauce in the bottom of a lightly greased 13 x 9-inch (33 x 23 cm) baking pan.
- Fill each tortilla with 3/4 cup (175 mL) of the filling mixture. Roll up snugly, tucking in ends a bit. Place seam side down in pan. Fill rest of tortillas and place in pan.
- Spread remaining picante sauce over the top of the tortillas. Sprinkle with remaining 1 cup (250 mL) cheese.
- Bake in the preheated oven with rack in the middle, for 18 to 20 minutes.
Nutrition Facts : Calories 482.5 calories, Carbohydrate 48 g, Cholesterol 33.5 mg, Fat 20.3 g, Fiber 6.8 g, Protein 27.3 g, SaturatedFat 9 g, Sodium 1337.2 mg, Sugar 5 g
SPINACH AND KALE ENCHILADAS
An unusual use of two greens that actually tastes pretty good. Substitute any of the cheeses and tortillas with your preferences. Serve with a dollop of sour cream and some salsa.
Provided by Snowpeas
Categories Vegetable
Time 45m
Yield 20 enchiladas, 10 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- Spray large casserole dish with non-stick spray (you may need 2 dishes).
- Mix cream cheese and 1/2 of the salsa verde.
- Add 1/2 cup of grated cheese and mix well.
- Spread mixture onto tortilla.
- Add chopped spinach and kale on top of mixture - about 1/4 cup.
- Roll tortilla and place in casserole dish.
- Repeat until done.
- Note: Place enchiladas close to each other.
- Pour remaining salsa verde onto enchiladas.
- Top with remaining cheese.
- Bake at 305 degrees for 20 - 25 minutes.
- Serve.
- Modifications:.
- Add the greens to the cheese mixture and spreading it all on at once.
- Add mushrooms.
- Use more salsa verde.
- Use corn tortillas.
Nutrition Facts : Calories 337.8, Fat 16.4, SaturatedFat 8.3, Cholesterol 35, Sodium 807.2, Carbohydrate 36.7, Fiber 3.2, Sugar 2.1, Protein 11.7
SPINACH ENCHILADAS
We moved to Southern California many years ago from Minnesota. We especially like the Mexican food that's served here. These enchiladas have become a family favorite. -William Parman, Oxnard, California
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- For the sauce, whisk the broth, tomato paste and chili powder in a saucepan. Simmer, uncovered, for 5 minutes. , Meanwhile, combine spinach, onions, sour cream and cottage cheese in a bowl; stir in 1 cup shredded cheese. Spoon 1/2 cup of the sauce into a greased 11x7-in. baking dish. Dip tortillas into the remaining sauce; spoon about 1/4 cup spinach mixture down the center of each tortilla. , Roll up and place, seam side down, in the baking dish. Top with the remaining sauce and cheese. Bake, uncovered, at 350° for 20 minutes or until bubbly.
Nutrition Facts : Calories 182 calories, Fat 9g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 453mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 4g fiber), Protein 9g protein.
AUTHENTIC ENCHILADAS VERDES
These enchiladas are made with a fresh green salsa, just like you would find in a Mexican restaurant or better yet, in a Mexican home.
Provided by PattiVerde
Categories World Cuisine Recipes Latin American Mexican
Time 1h20m
Yield 4
Number Of Ingredients 15
Steps:
- In a saucepan, combine chicken breast with chicken broth, one quarter onion, a clove of garlic, and 2 teaspoons salt. Bring to a boil, and then boil for 20 minutes. Reserve broth, set chicken aside to cool, and discard onion and garlic. When cool enough to handle, shred chicken with your hands.
- Place tomatillos and serrano chiles in a pot with water, enough to cover them. Bring to boil, and continue boiling until tomatillos turn a different shade of green (from bright green to a dull, army green). Strain tomatillos and chiles, and place in a blender with another quarter piece of onion, 1 clove garlic, and a pinch of salt. Pour in reserved chicken broth, so that liquid just covers the veggies in the blender by about an inch. Blend all ingredients until they are completely pureed. Pour salsa in a medium saucepan, and bring to a low boil.
- Pour oil in a frying pan, and allow to get very hot. Slightly fry tortillas one by one in hot oil, setting each on a paper towel afterwards to soak some of the oil. Finally, dip slightly fried tortillas in low-boiling green salsa, until tortillas become soft again. Place on plates, 3 per person.
- Fill or top tortillas with shredded chicken, then extra green sauce. Top with crumbled cheese, chopped onion, and chopped cilantro.
Nutrition Facts : Calories 559.4 calories, Carbohydrate 48.9 g, Cholesterol 84 mg, Fat 25 g, Fiber 8.2 g, Protein 37.1 g, SaturatedFat 6.6 g, Sodium 1344 mg, Sugar 6.7 g
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