Spinach Enchiladas Verde

Spinach Enchiladas Verde

260
NICEGIRL512 4

"This is super simple, and even hard-core Texan meat eaters who have never eaten a vegetable in their lives like it. You can substitute yogurt for the sour cream if you want a lighter version."

Ingredients

35 m {{adjustedServings}} servings 321 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 321 kcal
  • 16%
  • Fat:
  • 17.8 g
  • 27%
  • Carbs:
  • 27.1g
  • 9%
  • Protein:
  • 14.7 g
  • 29%
  • Cholesterol:
  • 49 mg
  • 16%
  • Sodium:
  • 393 mg
  • 16%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. In a small bowl, stir together half of the sour cream and the green salsa. Spread enough to coat the bottom into a 9x13 inch baking dish. On each tortilla, spread a small amount of the salsa and sour cream in the center. Lay a small handful of spinach over that, and sprinkle with Monterey Jack cheese. Roll up, secure with a toothpick and place into the baking dish. When all of the tortillas are in the pan, pour the remaining salsa over the top and sprinkle with the remaining cheese.
  3. Bake for 20 to 25 minutes in the preheated oven, until the enchiladas are browned and heated through.
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Reviews

260
  1. 362 Ratings

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We loved this recipe! I made homemade green sauce (look for a recipe for salsa verde...it's really easy to make), and the trick to keeping the corn tortillas from falling apart is to dip them b...

This recipe was AMAZING. No Joke. I made it for my family tonight (I'm 19), and everyone loved them. I don't follow recipes too well though, I'm pretty sure I added a lot more cheese than cal...

Ok, actually I'd give this 3 1/2 stars. I followed the recipe as written but since I couldn't find a mild green salsa, I increased the sour cream a bit to cut the heat. The corn tortillas taste...