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
CuisineCourse
TasteMethod
DishSpeciality
Interest GroupHealthy,

Ingredients

 Flour tortillas12
 Olive oil1 Tablespoon
 Sour cream8 Ounce
 Diced onion1⁄2 Cup (8 tbs)
 Fresh spinach1 Pound
 Sliced mushrooms1 Cup (16 tbs)
 Butter2 Tablespoon
 Flour2 Tablespoon
 Chicken stock1 Cup (16 tbs)
 Salt To Taste
 Cheese1 Cup (16 tbs)
 Jalapeno slices1 (For Garnish)
 Pepper To Taste

Nutrition Facts

Serving size

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

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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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

Anonymous

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 profile page

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 profile page

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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