Spinach Enchiladas are loaded with spinach and cheese, and topped with a green enchilada sauce. They are my favorite entrée at a local Mexican restaurant.
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.
Calories: 207kcal | Carbohydrates: 27g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 351mg | Potassium: 706mg | Fiber: 6g | Sugar: 6g | Vitamin A: 3764IU | Vitamin C: 34mg | Calcium: 88mg | Iron: 3mg