Spinach Enchiladas with Roasted Red Pepper
Ingredients
The filling
-
1
large
yellow onion, chopped
-
1
teaspoon
cumin
-
1
teaspoon
smoked paprika
-
½
teaspoon
sea salt
-
1
teaspoon
minced garlic
-
5
ounces
baby spinach
-
2
pieces
roasted red peppers, diced
-
8
ounces
chopped roasted boneless chicken breasts or sautéed tempeh
-
9
ounces
diced green chilies, undrained
-
14.5
ounces
diced tomatoes, undrained
The sauce
-
2
cups
unsweetened milk of choice
-
7
ounces
salsa verde
-
2
tablespoons
gluten free flour
The tortillas
-
12
pieces
organic corn tortillas or quinoa corn tortillas
The cheese
-
8
ounces
cheddar, Monterey Jack, or Daiya, grated
Instructions
- Preheat the oven to 350°F and spray two 8x8 baking dishes with olive oil.
- In a large skillet, heat olive oil over medium heat and cook the onion, cumin, paprika, and salt for 7 minutes.
- Add minced garlic and sauté for an additional minute, then add baby spinach and roasted red peppers, cooking until the spinach wilts.
- Stir in the chicken or tempeh, green chilies, and diced tomatoes, then reduce heat and simmer for 8-10 minutes until most of the liquid evaporates.
- In a separate saucepan, whisk together the milk, salsa verde, and gluten free flour over medium-high heat, cooking for 5 minutes while whisking constantly.
- Warm the tortillas, then spoon the filling into each tortilla, top with cheese, roll them up, and place them in the prepared baking dishes.
- Pour the milk mixture over the tortillas and sprinkle with remaining cheese.
- Bake for 25 minutes, then broil until the cheese is browned.
Nutrition Facts (estimated)
Servings
12
Calories
287
Total fat
18g
Total carbohydrates
19g
Total protein
12g
Sodium
462mg
Cholesterol
31mg
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