Spinach And Potato Enchiladas Recipes

SPINACH ENCHILADAS

Steps:

• Combine all ingredients in a blender, blend for a minute or two until everything is very well blended. Pour sauce into a medium saucepan and bring just to a boil over medium high heat. Reduce heat and simmer 20 minutes, until sauce thickens.
• Preheat oven to 350 degrees. Layer the bottom of a 9x13 pan with about 1/2 c. of the green enchilada sauce.
• Roll each tortilla with 1/2 cup fresh spinach and 1/3 cup shredded cheese then place each one, fold side down, into the pan. Top with remaining enchilada sauce and sprinkle with more shredded cheese, to taste.
• Bake in preheated oven for 15 to 20 minutes until cheese is bubbling and enchiladas are heated through. Serve topped with sour cream, sliced avocados, and diced tomatoes.

SPINACH AND POTATO ENCHILADAS

Steps:

• Depending on how quickly your oven heats up you can do this sometime during step 3. Preheat oven to 375.
• Heat a large saucepan or skillet to medium - high heat. Add in a little oil and let heat though
• Add the potato's, along with some salt and pepper to taste. Stirring the potato's occasionally let them cook through, letting the edges reach a nice golden brown (about 20 min.). It helps to cook them faster if you cover the pot/skillet while they are cooking.
• Add in the jalapeno's, onion, and garlic, cooking until the onion and garlic are fragrant and transparent.
• Add the spinach and cilantro last, cooking for another couple minutes.
• Grease a 13 " x 9 " baking pan, placing about 1/2 cup mixture per tortilla. Fold over both sides, and place seam down on the baking pan.
• Once all tortilla's are in the baking pan, pour enchilada sauce over, trying to cover most of the tortilla's.
• Sprinkle with cheddar cheese and green onions.
• Place in the oven for 20 min. or until cheese is bubbly and the exposed tortilla's are golden.

VEGETARIAN SPINACH AND MUSHROOM ENCHILADAS

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.

POTATO AND SPINACH ENCHILADAS

Steps:

• Simmer pasta sauce with spices and herbs on very low heat while preparing the enchiladas.
• Peel and dice the potatoes and boil them until tenders - about 20 minutes. Drain and set aside.
• Cook the oil and garlic over medium low heat, stirring occasionally. Add the kale, sprinkle with a little salt, and raise the heat to medium, stirring constantly to cover the kale with oil and garlic.
• Partially cover the pot to steam the kale until it has wilted - 4-6 minutes.
• Mix in the potatoes, stock, lime juice, pumpkin seeds, and salt. Use the back of a wooden spoon to mash some of the potatoes and cook another five minutes. Taste and season.
• Ladle some of the tomato sauce into the bottom of a casserole dish and spread it around. Take a warmed tortilla, run the potato mixture down the middle and roll up. Pack the tortillas into the casserole dish. Pour about a cup of sauce over the top when finished all the tortillas. Sprinkle with pumpkin seeds.
• Cover tightly with foil and bake at 375°F for 25 minutes, Remove foil and bake for another 10 minutes, until edges of tortillas look a little browned.
• Top individual servings with extra sauce. Serve with a green salad and some vegan guacamole.

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.