Enchiladas Verdes

I borrowed this enchilada recipe from my friend Megan after she raved about how great they were… And man was she right. This recipe is a great change to the typical chicken with queso enchiladas. The spinach sauce is what sets this recipe apart, so fresh and delicious. Omit the chicken and you have a perfect meatless meal and I promise you won’t miss it.

Here’s what you’ll need:

for the Spinach Sauce

  • 1 (10-oz) package frozen chopped spinach, thawed
  • 3-4 green onions, chopped
  • 2 jalapeno chiles, seeded
  • 1 (10-oz) can cream of chicken soup
  • salt & freshly ground pepper to taste
  • 2 cups sour cream

for the Enchiladas

  • 4 cups shredded monterrey jack cheese
  • 1 onion, finely chopped
  • shredded cooked chicken (optional)
  • 20 (6-inch) corn tortillas
  • 3 cups shredded monterrey jack cheese

To prepare the spinach sauce, first drain the spinach, pressing out as much moisture as you can using paper towels. Combine the spinach, green onions, jalapenos, soup, salt and pepper in a food processor or blender and process until well combined.

Add the sour cream and blend again until it’s all smooth.

To prepare the enchiladas, you can either go casserole style like me or go individually wrapped enchiladas which is more time consuming. For the casserole, lay out half the tortillas in a 9×13 pan.

For the chicken mixture, combine 4 cups cheese, onion and chicken in a bowl and mix well.

If you are doing individual enchiladas, steam the tortillas in a steamer (or wrap in damp paper towels and microwave for 10-15 seconds) to soften. Spoon the chicken mixture down the centers of the tortillas and roll the tortillas to enclose the filling. Arrange seam side down in a 9 x 13 baking dish sprayed with nonstick cooking spray. Or just spoon the chicken mixture over your tortillas in the pan. So much easier.

Now, pour a cup of the spinach sauce over the chicken mixture and top with the rest of the tortillas.

And pour the remaining spinach sauce evenly over the tortillas and top with the remaining 3 cups cheese.

Bake at 350 degrees for 30 to 45 minutes or until the cheese is golden and bubbly.

Isn’t it beautiful? Tastes as good as it looks too!

Enchiladas Verdes

Rating: 41

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Yield: 10

Enchiladas Verdes

This recipe is a great change to the typical chicken with queso enchiladas. The spinach sauce is what sets this recipe apart, so fresh and delicious. Omit the chicken and you have a perfect meatless meal.

Ingredients

    for the Spinach Sauce
  • 1 (10-oz) package frozen chopped spinach, thawed
  • 3-4 green onions, chopped
  • 2 jalapeno chiles, seeded
  • 1 (10-oz) can cream of chicken soup
  • salt & freshly ground pepper to taste
  • 2 cups sour cream
  • for the Enchiladas
  • 4 cups shredded monterrey jack cheese
  • 1 onion, finely chopped
  • shredded cooked chicken (optional)
  • 20 (6-inch) corn tortillas
  • 3 cups shredded monterrey jack cheese

Instructions

  1. To prepare the spinach sauce, first drain the spinach, pressing out as much moisture as you can using paper towels. Combine the spinach, green onions, jalapenos, soup, salt and pepper in a food processor or blender and process until well combined.
  2. Add the sour cream and blend again until it's all smooth.
  3. To prepare the enchiladas, you can either go casserole style like me or go individually wrapped enchiladas which is more time consuming. For the casserole, lay out half the tortillas in a 9x13 pan.
  4. For the chicken mixture, combine 4 cups cheese, onion and chicken in a bowl and mix well.
  5. If you are doing individual enchiladas, steam the tortillas in a steamer (or wrap in damp paper towels and microwave for 10-15 seconds) to soften. Spoon the chicken mixture down the centers of the tortillas and roll the tortillas to enclose the filling. Arrange seam side down in a 9 x 13 baking dish sprayed with nonstick cooking spray. Or just spoon the chicken mixture over your tortillas in the pan.
  6. Pour a cup of the spinach sauce over the chicken mixture and top with the rest of the tortillas.
  7. And pour the remaining spinach sauce evenly over the tortillas and top with the remaining 3 cups cheese.
  8. Bake at 350 degrees for 30 to 45 minutes or until the cheese is golden and bubbly.
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2 Responses to “Enchiladas Verdes”

  1. April 15, 2012 at 4:19 pm #

    I’ll vouch for these! They are delicious!!!

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