Spinach Enchiladas Recipe
Two corn tortillas stuffed with spinach and mozzarella cheese. Crowned with creamy spinach sauce. Served with poblano rice and refried or charro beans.
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Ingredients
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Enchiladas
Creamy Spinach Sauce
Poblano Rice
Beans
Method
Enchiladas
- 1
Prepare the Filling
In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant. Add fresh spinach and cook until wilted. Season with salt and black pepper. Remove from heat.
- 2
Assemble the Enchiladas
Take a corn tortilla and place a portion of the spinach filling and a sprinkle of mozzarella cheese in the center. Roll the tortilla tightly and place seam-side down in a greased baking dish. Repeat for all tortillas.
Creamy Spinach Sauce
- 3
Make the Sauce
In a saucepan, combine heavy cream, cream cheese, and cooked spinach over medium heat. Stir until smooth. Add parmesan cheese, nutmeg, and cayenne pepper. Stir until cheese is melted and sauce is creamy. Pour sauce over the assembled enchiladas.
Poblano Rice
- 4
Cook the Rice
In a separate pot, heat olive oil over medium heat. Add chopped onion and diced poblano pepper, cooking until softened. Add rice and stir to coat. Pour in vegetable broth and bring to a boil. Reduce heat, cover, and simmer for about 15-20 minutes until rice is cooked and liquid is absorbed.
Beans
- 5
Prepare the Beans
Heat refried beans in a saucepan over low heat until warmed through. Serve alongside the enchiladas and rice.
