Folks, this is the easiest recipe to make with the most stupendous results. These awesome enchiladas are nutritious, delicious, and look delectable too. With over 8-10 cups of chopped spinach and other healthy greens like baby kale, turnip greens and chard, these enchiladas might as well be called super greens healthy enchiladas.
Spinach, Super Greens & Cheese Enchiladas
Ingredients: makes 20 small enchiladas
- 20 8″ corn tortillas
- 10 cups finely chopped spinach and super greens
- 2-3 cups shredded cheese of your choice. Cheddar, Swiss cheese, Monterey Jack, or a readymade Mexican cheese blend that you can find at any grocery store.
- 1 onion finely chopped about 1-cup
- 4 garlic cloves finely chopped or 1 tsp garlic paste
- 2 tbsp taco seasoning
- Canned green enchilada chili sauce about 16 oz
- Salt if needed
- 1 tsp oil
- 1 tsp Mexican Oregano (optional)
- 1 tsp paprika (optional)
Directions:
Preheat oven to 375. In a large mixing bowl toss together greens, onions, garlic and taco seasoning.
Add shredded cheese and mix into the greens. Set aside.
Warm corn tortillas in the microwave so they are soft and pliable. In a large baking dish or 2 medium sized baking dishes coat 1 tsp oil at the bottom of the baking pans. Ladle enough enchilada sauce to evenly coat the bottom of pan.
Now start stuffing the tortillas and start placing in the baking dish. I stuff a ton of greens mixture into the corn tortilla, even if they don’t close it’s okay. Just stuff them to the max and place them open side down. Continue making stuffed enchiladas until the baking dish is full.
Ladle more sauce over the enchiladas. Sprinkle extra cheese, some Mexican oregano and paprika if you have. Cover with foil and bake in oven for 45-50 minutes until enchiladas are bubbly.
Take out of oven and let it rest for 30 minutes to allow the stuffing to settle before serving.
Garnish with chopped cilantro and salsa if you like.
