CREAMY SPINACH/KALE AND CHEESE ENCHILADAS--EASY AND VEGETARIAN

Original Recipe Source

Sunday dinner was served ( and eaten).

CREAMY SPINACH/KALE AND CHEESE ENCHILADAS

Love these easy and cheesy vegetarian enchiladas! They freeze well too!

yield: serves 4

prep time: 20 MINUTES

 

cook time: 25 MINUTES

 

total time: 45 MINUTES

INGREDIENTS:

1 tablespoon olive oil
1 small yellow or white onion, diced
2 cloves garlic, minced
10 cups fresh spinach leaves and chopped kale
1 tablespoon fresh lime or lemon juice
1/3 cup chopped cilantro (had none!)
1 can (4.5 ounces) Old El Paso chopped green chiles
1/2 teaspoon ground cumin or cumin seed
1/4 teaspoon ground chili powder
1/2 cup sour cream or plain Greek yogurt
Salt and black pepper, to taste ( only added a pinch of salt)
2 cans (10 oz each) Old El Paso Mild Green Chile Enchilada Sauce ( I had only1 can red)
8 Old El Paso Flour Tortillas (taco size)
2 cups shredded Monterey Jack cheese, divided
2 cups shredded Cheddar cheese, divided

Toppings:

Sour cream
Green onions, chopped
Fresh cilantro, chopped (had none)
Diced avocado (had none)

DIRECTIONS:

1. Preheat oven to 375 degrees F. In a large skillet, heat olive oil over medium high heat. Add the onion and cook until softened, about 3-4 minutes. Add the garlic and cook for an additional 2 minutes. Add the spinach leaves ( I added about 2 cups of chopped curly kale) and cook until they are wilted and shrinks down. Stir in the lemon juice, cilantro, green chiles, cumin, and chile powder. Remove from heat and stir in the sour cream. Season with salt and pepper, to taste.

2. To assemble, spread about 1/2 can of enchilada sauce in the bottom of a 9 x 13 baking dish. Fill each tortilla with about 1/3 cup of the spinach mixture. In a medium bowl, combine both kinds of shredded cheese. Sprinkle cheese over spinach mixture, about 3 tablespoons per enchilada. Roll up and place seam side down in the baking dish. When all enchiladas have been rolled and placed in the pan, top with the other 1/2 can of enchilada sauce and about 1/2 of the other can. ( I didn't have enough sauce, so I used red salsa.) Sprinkle remaining shredded cheese on top of enchiladas. Bake 20-30 minutes or until the cheese is melted, and the sauce is bubbling around the edges.

3. Garnish enchiladas with green onion, cilantro, and avocado, if desired. Serve warm.

Note-these enchiladas freeze well. Cool completely, without toppings, and place in a tupperware container. Reheat individual servings in the microwave when ready to eat! You can also freeze an entire pan and reheat in the oven!

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