Spinach Enchiladas With Cilantro Cream Sauce Recipe

Name: Spinach Enchiladas With Cilantro Cream Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cilantro Cream Sauce; 2 tablespoons minced garlic; 1 teaspoon salt; 3 cups sour cream; 1/4 cup chopped onion; 1/4 cup chopped cilantro; 1 teaspoon sugar; Enchilada stuffing; 1 medium onion, chopped; 2 tablespoons olive oil; 3 (10 ounce) boxes frozen spinach, drained; 1 lb queso blanco, grated; 10 flour tortillas

Servings: persons

Cilantro Cream Sauce
2 tablespoons minced garlic
1 teaspoon salt
3 cups sour cream
1/4 cup chopped onion
1/4 cup chopped cilantro
1 teaspoon sugar
Enchilada stuffing
1 medium onion, chopped
2 tablespoons olive oil
3 (10 ounce) boxes frozen spinach, drained
1 lb queso blanco, grated
10 flour tortillas

1
Cilantro Cream Sauce: Puree garlic with salt.
2
Combine sour cream, onion, cilantro and sugar.
3
Add garlic mixture and stir gently to blend well In a pan saute onions in olive oil until onions are translucent.
4
Add spinach and cook 5 to 10 minutes.
5
Stir 1 cup of sauce into spinach mixture.
6
Reserve 1/2 pound cheese for topping and divide remaining cheese into 10 parts.
7
Put a portion of cheese on a tortilla, top with about 1/2 cup of the spinach mixture and more cheese on top of spinach.
8
Roll tortilla, tuck ends underneath and place on a baking pan.
9
Continue until all are gone.
10
Cover each tortilla with a ladle of sauce and sprinkle reserved cheese on top.
11
Bake in a preheated 375 degree oven 15 to 20 minutes or until golden brown.
12
Serve with extra sauce.

1374

kcal

Calories

Fat

209

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Cilantro Cream Sauce, 2 tablespoons minced garlic, 1 teaspoon salt, 3 cups sour cream, and more.

Yes, Spinach Enchiladas With Cilantro Cream Sauce falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spinach Enchiladas With Cilantro Cream Sauce

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