Spinach Enchiladas With Salsa Verde Recipe

Name: Spinach Enchiladas With Salsa Verde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salsa verde; 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; Spinach stuffing; 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; enchiladas; 12 corn tortillas; 1 cup oil; 3 cups monterey jack cheese

Servings: persons

Salsa verde
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
Spinach stuffing
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
enchiladas
12 corn tortillas
1 cup oil
3 cups monterey jack cheese

1
For Salsa Verde:
2
In a large stock pot, add tomatillos, chopped onion, chopped tomato, diced jalapeno, and water.
3
cover and simmer over low about 45 minutes.
4
Clean cilantro. remove the stems,.
5
Add cilantro, garlic and salt to blender and blend on high 2 minutes.
6
Add simmered salsa. Blend.
7
Set aside to cool.
8
For enchilada stuffing:
9
Saute onion, bell pepper, and garlic in oil until tender.
10
Add remaining stuffing ingredients and simmer over low heat 8-10 minutes.
11
Drain excess liquid. Set aside.
12
For enchiladas:
13
Heat vegetable oil over medium heat.
14
Dip each tortilla in hot oil until pliant.
15
Stack on a plate until finished with all 12.
16
Place 2 T of spinach mixture and 1 T shredded cheese into each tortilla.
17
Roll up with open side down in a baking pan.
18
Repeat until all tortillas are rolled up.
19
Pour tomatillo sauce over enchiladas and add leftover shredded cheese.
20
Bake at 350u00b0F for about 10 minutes until cheese is melted.

1321

kcal

Calories

Fat

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 20 ingredients. The key ingredients include: Salsa verde, 1 1/2 lbs tomatillos, 1 large onion, 1/2 jalapeno, and more.

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

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Spinach Enchiladas With Salsa Verde

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