• Prep Time
    20 Mins
  • Cook Time
    0 Mins
  • Total Time
    20 Mins
  • The base number of servings for this recipe is 4
    OK

    Christy Vega's Spinach Enchiladas

    What a delicious way to get spinach into a meal! This would be a great way to get kids to each their spinach, too.

    This recipe comes from Christy Vega Fowler of L.A.'s Casa Vega restaurant.


    Ingredients
    1
    package
    ready-made corn tortillas
    12
    ounces
    fresh spinach
    1/2
    white onion, sliced
    1
    tablespoon
    onion, chopped
    8
    tomatillos
    2
    cups
    water
    1
    bundle
    cilantro
    1
    tablespoon
    cilantro
    1
    teaspoon
    granulated garlic
    1
    teaspoon
    salt
    1/2
    avocado
    1
    ounce
    Sour Cream
    6
    ounces
    shredded cheese (Monterey Jack or Asadero)
    Directions
    In a deep pan add the water, tomatillos, onion, cilantro, salt and garlic. Cook until it boils for 5 minutes. Remove from heat and let cool for additional 5 minutes. Pour everything from the pan into a blender and blend well. Next, add the avocado, sour cream and tablespoon of cilantro. Blend until creamy.
    In a separate flat pan, add oil, tablespoon chopped onion, shredded cheese and 2 ounces of the tomatillo sauce from blender. Cook for 2-3 minutes. Add spinach, continuous stir until it is dark green. Set aside.
    Warm the tortillas with a little canola oil. Lay the warmed tortilla flat and add 3 ounces of spinach mixture down the middle. Roll the tortilla and cover with the sauce you just made. Add a little cheese down the center on top of the tortilla and bake in preheated over (350 degrees F) for several minutes until cheese is melted. Serve with Spanish rice, slices of avocado and a touch of sour cream.

    The base number of servings for this recipe is 4
    OK

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