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Cajun Spinach Enchiladas Recipe Video
|Sour cream||8 Ounce|
|Diced onion||1⁄2 Cup (8 tbs)|
|Fresh spinach||1 Pound|
|Sliced mushrooms||1 Cup (16 tbs)|
|Chicken stock||1 Cup (16 tbs)|
|Cheese||1 Cup (16 tbs)|
|Jalapeno slices||1 (For Garnish)|
Calories 694 Calories from Fat 361
% Daily Value*
Total Fat 41 g63%
Saturated Fat 20.6 g103.1%
Trans Fat 0 g
Cholesterol 85.5 mg
Sodium 1313.1 mg54.7%
Total Carbohydrates 63 g20.9%
Dietary Fiber 5.4 g21.5%
Sugars 6.8 g
Protein 23 g46%
Vitamin A 230.2% Vitamin C 56.6%
Calcium 44.5% Iron 34.7%
*Based on a 2000 Calorie diet
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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