Pick One Item Rice And One Spinach Enchilada Recipe
Made with Spinach, Potatoes, Tomatoes, Zucchini and Cheese, topped with Cheese with Green Sauce.
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Ingredients
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Spinach Enchilada Filling
Green Sauce
To Serve
Method
Preparing the Filling
Cook the Potatoes
Peel and dice the potatoes into small cubes. Boil them in salted water for about 10-15 minutes or until they are tender. Drain and set aside.
Sauté the Vegetables
In a large skillet, heat the olive oil over medium heat. Add the diced zucchini and cook for about 3-4 minutes until slightly softened. Add the fresh spinach and cook until wilted, about 2-3 minutes. Stir in the cooked potatoes, diced tomatoes, salt, and black pepper. Mix well and cook for an additional 2 minutes. Remove from heat.
Making the Enchiladas
Assemble the Enchiladas
Preheat your oven to 350°F (175°C). Take a tortilla and add a generous amount of the spinach filling in the center. Roll the tortilla tightly and place it seam-side down in a greased baking dish. Repeat this process with all the tortillas and filling.
Add Sauce and Cheese
Pour the green salsa evenly over the rolled enchiladas. Top with the additional shredded cheese.
Baking
Bake the Enchiladas
Cover the baking 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.
Prepare the Green Sauce
Mix the Green Sauce
In a small bowl, combine the green salsa, sour cream, lime juice, and chopped fresh cilantro. Mix well and set aside to serve with enchiladas.