Spinach Enchiladas
Ingredients
The filling
-
1
teaspoon
olive oil
-
1
pound
asparagus, trimmed and chopped into 2-inch pieces
-
½
cup
freshly shucked peas or frozen peas
-
1
piece
green onion, thinly sliced
-
1
clove
garlic, peeled and minced
-
2
cups
fresh baby spinach
-
½
teaspoon
salt
-
½
teaspoon
chile powder
-
⅛
teaspoon
ground cumin
-
⅛
teaspoon
ground coriander
The assembly
-
6
pieces
flour or corn tortillas
-
1
14-ounce can
red enchilada sauce
-
1½
cups
shredded Mexican cheese, divided
-
as needed
garnish
chopped cilantro
-
¼
piece
white onion or green onion, as garnish
Instructions
- Heat olive oil in a medium saucepan over medium heat and sauté the asparagus until bright green.
- Add peas, green onion, garlic, spinach, salt, chile powder, cumin, and coriander to the pan and cook until the spinach wilts.
- Fill each tortilla with a handful of cheese and a few spoonfuls of the veggie filling, then roll them up.
- Spread a little enchilada sauce on the bottom of a baking pan to prevent sticking.
- Place the rolled tortillas seam side down in the pan and cover with more enchilada sauce and cheese.
- Bake at 350°F for 15 to 20 minutes until the cheese is melted and bubbly.
- Let cool for 5-10 minutes before serving, garnished with cilantro and diced onion.
Nutrition Facts (estimated)
Servings
4
Calories
185
Total fat
13g
Total carbohydrates
6g
Total protein
13g
Sodium
590mg
Cholesterol
40mg
You might also like