Pick One Item Recipe
Rice and One Spinach Enchilada Made with Spinach, Potatoes, Tomatoes, Zucchini and Cheese, topped with Cheese with Green Sauce.
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Ingredients
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For the Spinach Enchilada
For the Rice
Method
For the Spinach Enchilada
- 1
- 2
Add Vegetables
Add the chopped zucchini, chopped tomato, and fresh spinach to the skillet. Season with salt and black pepper. Cook until the spinach is wilted and the zucchini is tender, about 3-4 minutes.
- 3
Prepare the Tortillas
Warm the corn tortillas in a pan or microwave until pliable, about 30 seconds.
- 4
Assemble the Enchiladas
Spoon some of the spinach and potato mixture onto each tortilla, sprinkle with shredded cheese, roll them up, and place seam-side down in a baking dish.
- 5
Add Sauce
Pour the green enchilada sauce over the rolled enchiladas and top with any remaining shredded cheese.
- 6
Bake
Preheat the oven to 350°F (175°C) and bake the enchiladas for 20 minutes, or until the cheese is bubbly.
For the Rice
- 7
Cook the Rice
In a pot, combine the rice, water, and salt. Bring to a boil over high heat.
- 8
Simmer
Once boiling, reduce the heat to low, cover, and let simmer for about 15 minutes, or until the rice is cooked and the water is absorbed.
- 9
Fluff and Serve
Remove from heat and let it sit covered for another 5 minutes. Fluff the rice with a fork before serving.
