Spinach and Kale Enchiladas |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 5 |
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An unusual use of two greens that actually tastes pretty good. Substitute any of the cheeses and tortillas with your preferences. Serve with a dollop of sour cream and some salsa. Ingredients:
1 bunch kale, washed and chopped |
1 bunch spinach, washed and chopped |
16 ounces salsa verde |
8 ounces cream cheese, softened |
1 cup monterey jack cheese, grated |
20 small flour tortillas |
Directions:
1. Preheat oven to 350 degrees.
2. Spray large casserole dish with non-stick spray (you may need 2 dishes).
3. Mix cream cheese and 1/2 of the salsa verde.
4. Add 1/2 cup of grated cheese and mix well.
5. Spread mixture onto tortilla.
6. Add chopped spinach and kale on top of mixture - about 1/4 cup.
7. Roll tortilla and place in casserole dish.
8. Repeat until done.
9. Note: Place enchiladas close to each other.
10. Pour remaining salsa verde onto enchiladas.
11. Top with remaining cheese.
12. Bake at 305 degrees for 20 - 25 minutes.
13. Serve.
14. Modifications:.
15. Add the greens to the cheese mixture and spreading it all on at once.
16. Add mushrooms.
17. Use more salsa verde.
18. Use corn tortillas.
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