Spinach Enchiladas with Cilantro Cream Sauce |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 10 |
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I've been looking for a spinach enchilada recipe but couldn't find exactly what I wanted so I came up with this one. Ingredients:
2 tablespoons minced garlic |
1 teaspoon salt |
3 cups sour cream |
1/4 cup chopped onion |
1/4 cup chopped cilantro |
1 teaspoon sugar |
1 medium onion, chopped |
2 tablespoons olive oil |
3 (10 ounce) boxes frozen spinach, drained |
1 lb queso blanco, grated |
10 flour tortillas |
Directions:
1. Cilantro Cream Sauce: Puree garlic with salt.
2. Combine sour cream, onion, cilantro and sugar.
3. Add garlic mixture and stir gently to blend well In a pan saute onions in olive oil until onions are translucent.
4. Add spinach and cook 5 to 10 minutes.
5. Stir 1 cup of sauce into spinach mixture.
6. Reserve 1/2 pound cheese for topping and divide remaining cheese into 10 parts.
7. Put a portion of cheese on a tortilla, top with about 1/2 cup of the spinach mixture and more cheese on top of spinach.
8. Roll tortilla, tuck ends underneath and place on a baking pan.
9. Continue until all are gone.
10. Cover each tortilla with a ladle of sauce and sprinkle reserved cheese on top.
11. Bake in a preheated 375 degree oven 15 to 20 minutes or until golden brown.
12. Serve with extra sauce.
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