Recipe: Perfect Simply Amazing Spinach Enchiladas

Simply Amazing Spinach Enchiladas. In this video, Christy shares her Spinach Enchilada recipe for which you can find on TheLatinKitchen.com and make alongside her. Betty's "Simply the Best" Chicken Enchiladas. Chicken Spinach EnchiladasFree Your Fork. spinach enchiladas.

They are just like the ones served at one of my fave restaurants! I think spinach enchiladas are one of the easier variations, only because the spinach doesn't need cooked ahead of time. However, cheese is amazing in enchiladas. You can have Simply Amazing Spinach Enchiladas using 9 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Simply Amazing Spinach Enchiladas

1. Prepare 6 of Chopped Green Onion.
2. It's 16 oz of Sour Cream.
3. You need 1 packages of Frozen Chopped Spinach, strained and drained.
4. It's 1 can of Chopped Green Chilies.
5. You need 1 can of Condensed Cream of Chicken Soup.
6. Prepare 1 of Pepper Jack Cheese.
7. You need 1 of Cheddar Cheese.
8. Prepare 16 of Corn Tortillas.
9. It's 1 tbsp of Cooking Oil (optional).

Sprinkle a good melting cheese (gouda, smoked mozzarella, pepper jack) inside each enchilada and over the top before baking. This is a good recipe, however, I swapped out milky sauce and used store bought Mexican enchilada sauce - hot. I overstuffed the tortillas therefore had six really full and good ones. These creamy vegetarian enchiladas are filled with a mixture of sliced mushrooms, chopped spinach and cheese and have a sour cream-chile topping.

Simply Amazing Spinach Enchiladas instructions

1. Combine can of chilies, entire container of sour cream, can of chicken soup, chopped green onions, drained package of spinach into blender. Mix well.
2. (Optional) heat tortillas with oil in a skillet. To save extra calories, I choose to spoon a dollop of sauce into bottom of casserole dish then drench tortillas in sauce for less grease.
3. Coat bottom of casserole dish with a spoonful of sauce. Add two cheese mixture to tortillas and place open side down. Cover with sauce. Top with two cheese mixture to taste..
4. Bake in oven at 350°F for 20 minutes or until bubbling and cheese is slightly browned. I usually cook half this recipe in a toaster oven and save half of the sauce. It will keep until the sour cream expires. I choose to make mine slightly browner on top...it's all up to your preference.
5. Eat and enjoy. I've converted people that hate spinach with this recipe. Seriously, if I was on death row...this would be my last meal.

At home, I like to make a variety of enchiladas. Over the years I have mixed and matched recipes and added my own twists. These simple vegetarian enchiladas star spinach and two kinds of cheese. These Chicken, Spinach, and Mushroom Enchiladas are creamy enchiladas topped with a cilantro sour cream sauce. My husband and I are religious about date night.