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Cajun Spinach Enchiladas

cajuncookingtv's picture
This recipe for spinach enchiladas shows you how to make healthy and filling spinach enchiladas with flour tortillas. Baked with mushrooms and cheese along with chicken stock for flavor, the spinach enchiladas make for a full meal with added toppings and a side of fried beans.
Ingredients
  Flour tortillas 12
  Olive oil 1 Tablespoon
  Sour cream 8 Ounce
  Diced onion 1⁄2 Cup (8 tbs)
  Fresh spinach 1 Pound
  Sliced mushrooms 1 Cup (16 tbs)
  Butter 2 Tablespoon
  Flour 2 Tablespoon
  Chicken stock 1 Cup (16 tbs)
  Salt To Taste
  Cheese 1 Cup (16 tbs)
  Jalapeno slices 1 (For Garnish)
  Pepper To Taste
Directions

Heat oven to 350 F.

Begin by melting butter in a deep skillet and add flour stirring until well blended.

With a whisk blend in the sour cream.

In a large 6 quart pot heat 1 tablespoon of olive oil on medium heat (#6).

Saute onion about one minute.

Add in whole bag of fresh spinach. Cover and cook for about five minutes. Spinach will cook way down.

Prepare a baking sheet or 13” x 9” pan by spraying with canola spray oil.

Preheat the tortillas according package directions. (I typically wet 4 paper towels and wrap around the flour tortillas and place in the microwave 30 seconds to 1 minute. You just want to soften them.)

On a plate, place a flour tortilla. Fill with a spoonful of the spinach and mushrooms. Top with Jalapeno-Jack cheese and roll. Place seem side down on the baking sheet. Try using a toothpick if they will not stay rolled. Continue with remaining tortillas.

Pour the sour cream sauce across the tops of the enchiladas.

Top with additional cheese, jalapeno slices, black olives or fresh cilantro for garnish.

Bake in the oven about 10 minutes or enough to heat and melt the cheese inside the enchiladas.

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Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Taste: 
Savory
Method: 
Baked
Dish: 
Enchilada
Interest: 
Holiday, Kids
Preparation Time: 
20 Minutes
Cook Time: 
15 Minutes
Ready In: 
0 Minutes
Servings: 
4
This famous Enchilada dish comes from Cajun cook Beryl Stokes kitchen and she creates wonder with the dish. The combination of spinach adds a different taste to create an exotic flavor. The next time you want to make something different, you know where to reach out to.

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3 Comments

Prezi's picture
I have never given vegetable enchiladas a try; in fact, I have tried and liked Mexican beef enchiladas, they were just awesome. Spinach enchiladas seems to be an exciting twist with a lot of butter, cream and cheese. Which are the other fresh vegetables I can give a try using the same recipe? Let me know and i shall try a combo of them. Thanks!
tanya3286's picture
I too have never tried spinach enchiladas before..this is going to be both healthy and savory. a bit of cottage cheese and mushrooms to this will make it even better! great recipe :)
Anonymous's picture
Liked the recipe. Will i be able to use the same recipe but replacing spinach with any other veggie?