Cajun Spinach Enchiladas Recipe Video
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.
Summary
Preparation Time20 MinCooking Time15 Min
Ready In35 MinDifficulty LevelEasy
Health IndexAverageServings4
Main IngredientMilk Product
Ingredients
1 package of large flour tortillas
1 8 oz container of sour cream
1/2 diced onion
1 Family size bag of fresh Spinach
1 container fresh sliced mushrooms (optional)
2 tablespoons Butter
2 tablespoons Flour
Chicken stock
Salt & pepper to taste
Jalapeno-Jack cheese - shredded
Jalapeno slices or fresh cilantro for garnish
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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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.
For more information please visit: http://www.cajuncookingtv.com
If you like this video, please remember to visit CajunCookingTV for more videos from Cajuncookingtv.
Editors Review
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.Comments
Comments: 3 |
Add a Comment
Anonymous says :
Liked the recipe. Will i be able to use the same recipe but replacing spinach with any other veggie?
Posted on: 4 August 2009 - 5:21am
tanya3286 says :
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 :)
Posted on: 20 July 2009 - 10:45am
Prezi says :
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!
Posted on: 22 June 2009 - 5:38am
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