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Rich's Spinach Enchiladas

 
 
 
2 bunches    Spinach  
1 dozen    Corn tortillas  
1 can    Cream of Chicken Soup  
1 can    Chopped green chiles  
2 cloves    Garlic  
2 tsp    Ground cumin  
1 cup    Sour cream  
1 lb    Jack or mexican ranchera (pepperjack) cheese  
3 - 4 Tbs    Lemon juice  
2 Tbs    Olive oil  
2 - 3 Tbs    Cooking oil (for tortillas)  
 
1 Rinse and chop spinach and saute in olive oil with half the minced garlic for 10 - 15 minutes.
2 Season with cumin and 1 Tbs lemon juice after leaves reduce. Set aside to cool.
3 Fry tortillas in cooking oil briefly and pat dry. Don't overcook.
4 For sauce, combine soup, 1 clove garlic, 2 -3 Tbs lemon juice, green chilies and sour cream. Coat bottom of baking dish with sauce.
5 Roll spinach and cheese (fingers or grated) into tortillas and place in baking dish. Top with remaining sauce.
6 Bake covered at 300° for 15 minutes, remove cover and bake an additional 15 minutes.
 
Preparation time: 30 minutes
Cooking time: 30 minutes
 
 Recipe Source

Author: Rich Clark