Spinach Enchiladas
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Spinach Enchiladas
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Spinach Enchiladas are full of fresh spring veggies like spinach, peas, asparagus, and lots of cheese. This comforting vegetarian enchilada recipe is a simple weeknight meal that's quick and easy to make in 35 minutes, save leftover for lunches throughout the week or serve with this Caesar Salad to make it a meal!
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Ingredients
- 1 teaspoon olive oil
- 1 pound asparagus trimmed and chopped into 2-inch pieces (2 cups)
- 1/2 cup freshly shucked peas or frozen!
- 1 green onion thinly sliced
- 1 garlic clove peeled and minced
- 2 cups fresh baby spinach
- 1/2 teaspoon salt
- 1/2 teaspoon chile powder
- 1/8 teaspoon ground cumin
- 1/8 teaspoon ground coriander
- 6 flour or corn tortillas I used flour
- 1 14-ounce can of red enchilada sauce
- 1 1/2 cup shredded Mexican cheese divided
- cilantro chopped, as garnish
- 1/4 white onion or green onion as garnish
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Instructions
- In a medium saucepan, set over medium heat, warm the olive oil. When warm, add the asparagus and cook for 2 to 3 minutes, until bright green. Mix in the peas, green onion, garlic clove, spinach, salt, chile powder, cumin and coriander. Give it a good mix and cook for an additional 2 to 3 minutes, until the spinach has wilted.
- Fill flour tortillas with a handful of cheese and a few spoonfuls of filling. Roll and place in pan, seam side down, top with enchilada sauce and cheese. Bake at 350 for 15 to 20 minutes, until melty and warmed throughout. Garnish the enchiladas with chopped cilantro and diced onion.
Equipments used:
Notes
- Equipment:
- Saucepan | Nonstick Skillet | Chef's Knife | Cutting Board
- Rolling tortillas: If you're having issues rolling up the tortillas it's probably because they're too cold. Just reheat them in a very low oven or in the microwave until they're pliable enough to roll.
- Switch up the filling with whatever you want! Swap in mushrooms for the asparagus, add chicken if you want, use kale in place of spinach. The possibilities are endless!
- How to put vegetables in enchiladas. You can really add any vegetables you want to enchiladas, the key is just to make sure that you cook them first since they're not really cooking in the oven.
- How to freeze enchiladas: Assemble the enchiladas up until they go in the oven. Make sure everything is cool then cover with aluminum foil and freeze. When you're ready to eat, bake the enchiladas covered for about 20 minutes then remove the foil and cook until the cheese is melted and the sauce is bubbly.
Nutrition Information
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Serving
4g
Calories
185kcal
(9%)
Carbohydrates
6g
(2%)
Protein
13g
(26%)
Fat
13g
(20%)
Saturated Fat
7g
(35%)
Cholesterol
40mg
(13%)
Sodium
590mg
(25%)
Potassium
265mg
(8%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
1238IU
(25%)
Vitamin C
7mg
(8%)
Calcium
304mg
(30%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 185 kcal
% Daily Value*
| Serving | 4g | |
| Calories | 185kcal | 9% |
| Carbohydrates | 6g | 2% |
| Protein | 13g | 26% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 40mg | 13% |
| Sodium | 590mg | 25% |
| Potassium | 265mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 1238IU | 25% |
| Vitamin C | 7mg | 8% |
| Calcium | 304mg | 30% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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