Spinach Enchilada Recipe

Madhuli Ajay

May 18, 2020

1461 Ratings

Time:Prep: 30 M|Cook: 25 M|Total: 55 M

Makes:4 Servings

Meal:Dinner

Cuisine:Mexican

Spinach Enchilada Recipe is made with soft tortillas wrapped around a nutritious filling of spinach then drenched in a spicy red sauce. A generous amount of cheese is sprinkled on them and then these rolls are baked.

Enchiladas are a great dish for a party, or even a homely meal, especially if you want to sneak in greens or vegetables for fussy eaters. They are versatile and you can use anything from leftover vegetables to curries as a stuffing and dress them up with the delicious sauce. The sauce can be made ahead and stored for upto a week in the refrigerator or frozen longer. Use Homemade Corn or Wheat Tortilla, which can also be made ahead and stored too. If you have the tortillas and sauce on hand this is an easy dish to put together.

Serve the Spinach Enchiladas hot with Cuban Black Bean Salad for a simple weeknight dinner.

Other recipes that you can try are:

Serve the Spinach Enchiladas hot with Cuban Black Bean Salad for a simple weeknight dinner.

Other recipes that you can try are:

Ingredients

For the filling

3-4 Corn flour tortilla, or whole wheat tortilla

3-4 Sour cream

1/2 Cheddar cheese, or Mexican Cheese, shredded

Spinach, a bunch, cleaned and chopped

1 Onion, finely chopped

1/2 Soy granules, soaked in hot water for 10 minutes and drained

1/4 Khoya (Mawa), grated

2 Pickled Jalapenos, chopped (or to taste)

3 Garlic, finely minced

1 Extra Virgin Olive Oil

2 Cumin seeds (Jeera)

1/2 Whole Black Peppercorns, freshly cracked

Salt, to taste

For the Pico de Gallo (Fresh Tomato Salsa)

1 Onion, finely chopped

1 Tomato, finely chopped,

1 Garlic, minced

1 Pickled Jalapenos, chopped or use crushed black pepper

Coriander (Dhania) Leaves, handful, chopped

Lemon juice, from 1 lemon

Salt, to taste

For the sauce

1 All Purpose Flour (Maida), or whole wheat flour

2-3 Garlic, minced

1/2 Homemade tomato puree

2 Red Chilli powder

2 Chipotle Chillies / Peppers, finely chopped (optional)

1 Extra Virgin Olive Oil

1 Cumin powder (Jeera)

1/2 Sugar

2 Vegetable stock

Salt, to taste

Instructions for Spinach Enchilada Recipe

To begin making the Spinach Enchiladas, first make the sauce. To do this, blend the Adobo chillies with the tomato puree, in a ginder. Set this aside.

Place a pan on the heat and warm the oil in it. Sprinkle the flour and saute until toasty and aromatic.

Add the garlic, chilli powder, cumin powder and sauté for a 2-3 seconds, before adding the tomato puree, salt, sugar and vegetable stock.

Stir together and bring to a boil. Then cook on low heat for 5 minutes. Adjust the consistency of the sauce with stock or water, if required.

Then, proceed to make the filling. Place another pan on the heat. Warm some oil and add cumin seeds.

Once they sizzle, add the onions, garlic and jalapenos and saute for 1-2 minutes. Add the spinach and stir. Cook the spinach until it just wilts.

Then, add the soy granules, paneer and season with salt and pepper. Mix well and cook for a minute. Then, take the pan off the heat.

The next step is to make the Pico de Gallo.

Toss all the ingredients - onion, tomato, garlic, jalapeno, coriander leaves, lemon juice and salt to taste.

To assemble the Enchiladas, grease an 8 inch baking dish. Begin by adding a ladle full of the sauce into the pan and spread it.

Warm the Tortillas on a griddle pan or for a minute in the microwave. Then place one tortilla on a flat surface. Spoon in about 2-3 tablespoon of the spinach filling in a line, in the middle of the tortilla. Top it with about a tablespoon Pico de gallo and a tablespoon of sour cream. Tightly roll the Tortilla int a tube and place it seam side down in the baking dish.

Proceed similarly with all the tortillas, line them up in the baking dish over the layer of the sauce.

After all the tortillas are filled and arranged in the baking dish, ladle the sauce on them, till the tortillas are well covered with the sauce. Sprinkle cheese and cover the dish with foil.

Bake in a preheated oven at 180 degrees C for 30-40 minutes, until the sauce is bubbling.

Serve the Spinach Enchiladas hot with Cuban Black Bean Salad for a simple weeknight dinner.