Spinach Enchiladas Recipe
GF, V - Enchiladas layered with spinach sautéed with onion, cheddar cheese & covered with red chile & served with pinto beans.
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Ingredients
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Enchiladas
Method
Preparation
- 1
Sauté the Spinach
In a large skillet, heat olive oil over medium heat. Add diced onion and sauté until translucent. Add fresh spinach and cook until wilted. Season with salt and pepper to taste.
- 2
Prepare the Enchiladas
Preheat your oven to 350°F (175°C). Spread a thin layer of red chile sauce on the bottom of a baking dish. Take a corn tortilla, fill it with sautéed spinach mixture and a sprinkle of cheddar cheese. Roll it up and place seam side down in the baking dish. Repeat with remaining tortillas.
- 3
Add Sauce and Cheese
Once all the enchiladas are in the dish, pour the remaining red chile sauce over the top. Sprinkle with the remaining cheddar cheese.
- 4
Bake
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
- 5
Serve
While the enchiladas are baking, heat the pinto beans in a small pot. Once the enchiladas are done, serve them hot with a side of pinto beans.
