I have been wanting to attempt to duplicate this recipe for months, Spinach Enchiladas are my favorite thing to order at the Mexican restaurant near our house. They turned out awesome and much cheaper to make at home. Not to mention, at the restaurant they really skimp on the avocado, and now I can top it with as much as I want. 🙂
8 flour tortillas (I like to use the uncooked tortillas from Costco, no need to pre-cook, they cook up as they bake)
1 bag of fresh spinach (don't use the frozen)
1 brick of Monterrey Jack cheese, shredded
2 to 3 avocados, sliced (just before serving)
2 to 3 tomatoes, diced
Green Enchilada Sauce
1 cup chicken broth
5 medium tomatillos (husked and rinsed)
1 (7 oz.) can diced green chilis, undrained
3 Tbsp yellow onion
1 green onion
1 clove garlic
3 Tbsp cilantro
1/2 Poblano pepper
1/2 lime, juiced
2 tsp sugar
1/2 tsp cumin
Salt and pepper to taste
For The Green Enchilada Sauce
Combine all ingredients in a blender, blend for a minute or two until everything is very well blended. Pour sauce into a medium saucepan and bring just to a boil over medium high heat. Reduce heat and simmer 20 minutes, until sauce thickens.
For the Enchiladas
Preheat oven to 350 degrees. Layer the bottom of a 9x13 pan with about 1/2 c. of the green enchilada sauce.
Roll each tortilla with 1/2 cup fresh spinach and 1/3 cup shredded cheese then place each one, fold side down, into the pan. Top with remaining enchilada sauce and sprinkle with more shredded cheese, to taste.
Bake in preheated oven for 15 to 20 minutes until cheese is bubbling and enchiladas are heated through. Serve topped with sour cream, sliced avocados, and diced tomatoes.