Spinach Enchiladas

By dkanon

Ingredients

• 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
• sour cream
• 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

Preparation

Step 1

Instructions

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.