Friday, May 7, 2010

Spinach and Cheese Enchiladas

We had these on Cinco De Mayo and they are a family favorite. However, they were too spicy for the kids! I will post them as I made them and then you can make adjustments as needed. Whip up a batch of margaritas and enjoy a Mexican Fiesta next week :)

1/2 box of chopped, frozen spinach (thawed in fridge for at least 24 hours)
Dash of cumin
6 flour tortillas (I use the small to medium size and yes I use flour instead of corn)
1 big can of mild enchilada sauce (I used Old Elpaso)
1/4 of red onion, chopped
1/2 pound of monterey jack Velveeta, cut into small cubes
Shredded monterey jack or colby-jack

Preheat oven to 350. Coat bottom of baking dish with enchilada sauce. Place spinach in collander, push water out until as dry as you can get it, pat with paper towels. Sprinkle spinach with cumin. Place tortillas in damp papter towel on a plate and microwave for 30 seconds. Remove from microwave. Uncover 1 tortilla at a time, pour a small amount of sauce down tortilla then place a line of spinach down middle, top with 3-4 cubes of Velveeta and onions. Roll up and place in prepared baking dish. Top enchilads with the rest of the enchilda sauce. Sprinkle with fresh monterey jack and whatever is left of Velveeta. Bake 30-45 minutes or until cheese is melted. I usually baste the tortillas with the sauce as they are baking so they don't dry out. Let sit 5 mintues before serving. Double ingredients for a big crowd.

1 comment:

  1. These enchiladas are awesome! Our whole family enjoyed them. I doubled the recipe for 4 of us and we had 1 leftover:)