Spinach Enchiladas With Hot Pepper Sauce Recipe

Name: Spinach Enchiladas With Hot Pepper Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium onions chopped; 2 each jalapeno pepper finely chopped; 1 x vegetable oil as needed; 1 pound spinach; 3 cloves garlic chopped; 1/2 teaspoon cumin; 1/2 teaspoon coriander; 1/2 teaspoon chili powder; 1 x salt to taste; 1 x black pepper to taste; 8 each corn tortillas (6-inch); 1 cup monterey jack cheese shredded; 1 cup water; ⅓ cup red wine vinegar; 1 each hot chili peppers up to 3, depending on heat level desired; 1 large sweet red bell peppers; 1/2 small onions chopped; 2 cloves garlic chopped; 1 tablespoon paprika; 1 teaspoon cumin; 1 teaspoon salt

Servings: persons

1 medium onions chopped
2 each jalapeno pepper finely chopped
1 x vegetable oil as needed
1 pound spinach
3 cloves garlic chopped
1/2 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon chili powder
1 x salt to taste
1 x black pepper to taste
8 each corn tortillas (6-inch)
1 cup monterey jack cheese shredded
1 cup water
⅓ cup red wine vinegar
1 each hot chili peppers up to 3, depending on heat level desired
1 large sweet red bell peppers
1/2 small onions chopped
2 cloves garlic chopped
1 tablespoon paprika
1 teaspoon cumin
1 teaspoon salt

1
Preheat oven to 350F (180C).
2
Saute onion, jalapenos, and mushrooms in vegetable oil until soft.
3
Add spinach in batches until it is all wilted adding more oil if needed.
4
Add garlic, cumin, coriander, chili powder, salt and pepper, and cook one minute more.
5
Set filling aside.
6
In a separate skillet heat some vegetable oil and then dip each tortilla, one at a time, in the oil for a few seconds until it is limp.
7
Drain it on paper towels, place some filling in it, roll it up, and then place in an oiled baking dish.
8
When all the enchiladas are filled, cover them with sauce, sprinkle with cheese, and then bake them until the cheese is melted, about ten minutes.
9
HOT PEPPER SAUCE Chop the peppers, onion and garlic.
10
Bring all the ingredients to a boil and simmer for eight minutes.
11
Allow it to cool somewhat and then puree in a blender.
12
Eliminate the hot peppers if you want a mild sauce.
13
Use jalapenos for hot or habaneros for very hot.

609

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 21 ingredients. The key ingredients include: 1 medium onions chopped, 2 each jalapeno pepper finely chopped, 1 x vegetable oil as needed, 1 pound spinach, and more.

Yes, Spinach Enchiladas With Hot Pepper 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.

That's it — enjoy your meal!

Spinach Enchiladas With Hot Pepper Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions