Spinach Enchiladas

Ingredients for Spinach Enchiladas

• Chicken broth: Chicken broth is a primary ingredient in this enchilada sauce. If you are trying to keep this a vegetarian recipe then sub in veggie broth.
• Tomato Paste: The paste imparts a high level of concentrated tomato flavor without the additional liquid of canned tomatoes or sauce.
• Chili powder: Choose your favorite brand or see who the Taste of Home test kitchen liked in their chili powder taste test review.
• Spinach: A leafy green vegetable with essential vitamins and nutrients, like K, C, A and folate. This recipe calls for frozen spinach, but sauteed or blanched fresh spinach will work just as well. 1 pound of fresh spinach is equal to one (10 ounce) frozen package.
• Onion: This recipe calls for green onions. Scallions, or spring onions, can be used here interchangably. Althugh they are all different varieties, they have a similar sweet and mild profiles.
• Sour cream: Mexican sour cream (crema) will bring a truly rich and buttery texture to the enchiladas due to its high fat content and lower acidity. However, if you cannot find it or are trying to reduce fat and calories, a domestic, lower-fat option will work in this recipe.
• Cheese: These enchiladas call for three cheeses: cottage, Colby, and Monterey Jack. Feel free to use a pre-shredded Mexican or Colby-Jack blend. Buying a block and grating it yourself will yield better melting results.
• Tortillas: Most traditional enchilada recipes use corn tortillas and this recipe is no exception. If you prefer flour tortillas you can  use them in this recipe. However, corn tortillas impart a more savory flavor into the enchiladas and absorb less of the sauce.

Directions

Step 1: Make the sauce

Preheat the oven to 350°F. In a medium saucepan, whisk the broth, tomato paste and chili powder together until combined. Bring the sauce to a simmer over medium-high heat. Allow the sauce to simmer for five minutes or until it begins to reduce and thicken slightly. Remove from heat.

Step 2: Make the filling

While the sauce is simmering, combine spinach, onion, sour cream and cottage cheese in a large bowl and mix well. Add 1 cup of shredded cheese to the bowl and stir to combine with the spinach mixture. Ladle 1/2 cup of the sauce into the bottom of an 11×7-inch or 9×13-inch baking dish. Dip the tortillas into the remaining sauce and spoon about 1/4 cup of the spinach filling down the center of each tortilla.

Step 3: Make the enchiladas

Roll the filled tortillas and place seam side down in the sauced baking dish. When all enchiladas are rolled, cover with the remaining sauce and top with the shredded cheese. Place the spinach enchiladas into the preheated oven and bake uncovered for 20 minutes or until bubbly.

Spinach Enchilada Variations

• Add rotisserie chicken: Use leftover rotisserie chicken by shredding or pulling it apart and mixing it into the filling.
• Add more veggies: Boost the flavor and nutritional value by adding more veggies. Sauteed mushrooms, roasted red peppers and artichokes are all great options that bring unique flavors and compliment the spinach.
• Make them green: Try using a green enchilada sauce for a different flavor profile. Green sauce is made using tomatillos and fresh, green chilis to create a brighter and fresher taste.

Can you freeze spinach enchiladas?

These spinach enchilada freeze quite well. After cooling them completely, place the enchiladas in a pan and into the freezer until frozen solid (typically two to three hours). When frozen, remove the enchiladas and place them into a freezer bag, removing the excess air. They can stay frozen for up to four months. When ready to eat, remove the enchiladas and place them in a pan. Let them thaw in the refrigerator overnight. Bake in the oven at 350° for 12 to 15 minutes or until cooked through.

Spinach Enchilada Tips

How do I keep the corn tortillas from breaking or cracking?

Corn tortillas, especially those bought in a grocery store, have very low moisture and can become stiff and dry. Warm them up in a hot iron skillet before dipping into the sauce to avoid the tortillas cracking or breaking when rolled. A warm tortilla will become pliable and should have no problem rolling into shape.

Can these be made vegan?

Yes, with a little recipe tweaking these spinach and cheese enchiladas can be a great vegan option. Swap the shredded cheese and sour cream with non dairy options. The cottage cheese can be replaced with a non-dairy cream cheese. Use vegetable broth and try using this sweet and spice enchilada sauce recipe.

What can I serve with taco-stuffed shells?

Like many Mexican-inspired dishes, spinach enchiladas go very well with rice and beans. For a dinner rivaling your local restaurant, serve these enchiladas with Spanish rice and cantina pinto beans.