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adolleyes

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ADOLLEYES
22 years ago

SPINACH ENCHILIDAS WERE IN A MAGAZINE. THEY WERE GOOD.

Comments (3)

  • Meryl_
    22 years ago

    Here's one for burritos which got great reviews!

    BLACK BEAN, SPINACH, AND MUSHROOM BURRITOS

    Can be prepared in 45 minutes or less.
    1 onion, chopped fine
    1/2 pound mushrooms, chopped fine
    1 tablespoon vegetable oil
    1 bunch spinach (about 1 pound), coarse stems discarded, washed well and spun dry
    2 garlic cloves
    1/4 cup water
    1 cup canned black beans, rinsed well and drained
    1 teaspoon fresh lemon juice
    2 scallions, chopped fine
    3/4 cup coarsely grated pepper Jack cheese (about 5 ounces)
    1/2 cup canned mild enchilada sauce
    two 10-inch or four 8-inch flour tortillas


    Accompaniment:
    Sour cream

    In a heavy skillet cook onion and mushrooms in oil over moderate heat, stirring, until golden. Add spinach and garlic and cook, stirring, until spinach is wilted, about 30 seconds. Stir in water, beans, lemon juice, scallions, pepper Jack, and salt to taste and cook, stirring, until cheese is melted.

    In a small saucepan heat enchilada sauce.

    Heat a dry skillet (large enough to hold 1 tortilla) over moderately high heat until hot. In skillet heat tortillas, 1 at a time, turning frequently, 30 seconds, or until softened, and transfer to a work surface. Divide filling between tortillas and roll up burritos.

    Spoon sauce over burritos and serve with sour cream.

    Serves 2.

    Gourmet
    January 1995

  • Meryl_
    22 years ago

    Here's one for Spinach Enchiladas which also received excellent reviews:

    Spinach and Mushroom Enchiladas

    Prep Time: approx. 25 Minutes. Cook Time: approx. 25 Minutes. Ready in: approx. 50 Minutes. Makes 6 servings.
    Printed from Allrecipes, Submitted by Ortega®
    --------------------------------------------------------------------------------
    1 tablespoon vegetable oil
    1 large peeled chopped carrot
    1/2 cup chopped onion
    1 clove garlic, finely chopped
    3 cups chopped fresh spinach
    2 cups sliced fresh mushrooms
    2 (10 ounce) cans ORTEGA ® Enchilada Sauce, divided
    1/4 cup vegetable oil
    12 (6 inch) corn tortillas
    1 1/2 cups SARGENTO ® Fancy Shredded Monterey Jack
    Cheese, divided

    Directions
    1 PREHEAT oven to 350 degrees F.
    2 HEAT 1 tablespoon vegetable oil in large skillet over
    medium-high heat. Add carrot, onion and garlic; cook, stirring frequently, for 3 to 4 minutes or until carrot is crisp-tender. Add spinach and mushrooms; cook for 2 to 3 minutes or until spinach is cooked through and mushrooms are soft. Stir in 1/2 cup enchilada sauce. Pour remaining enchilada sauce in small skillet; heat until warm.
    3 HEAT 1/4 cup vegetable oil in separate small skillet
    over medium-high heat for 2 to 3 minutes. Pass tortillas, using tongs, through oil to soften; add more oil as needed. Place on paper towels to soak. Pass tortillas through enchilada sauce in skillet.
    4 PLACE 1/4 cup vegetable mixture and 1 tablespoon cheese
    down center of each tortilla; roll up. Place seam-side down in 12 x 8-inch baking dish. Top with remaining enchilada sauce; sprinkle with remaining cheese. Bake for 10 to 12 minutes or until heated through and cheese is melted.

  • femail
    22 years ago


    Spinach and Mushroom Enchiladas
    Spinach and mushrooms are a classic combination in any dish. Here they're baked into savory enchiladas and smothered with a smooth tomato sauce.

    Estimated Times: Est. preparation time: 17 mins
    Est. cooking time: 20 mins

    Ingredients
    1 tablespoon vegetable oil
    1 cup chopped peeled carrot
    1/2 cup chopped onion
    1 clove garlic, finely chopped
    3 cups chopped fresh spinach, or 10-oz. frozen spinach, thawed and well drained
    2 cups sliced fresh mushrooms
    2 (10-oz.) cans ORTEGA® Enchilada Sauce, divided
    1/4 cup vegetable oil
    12 (6-in.) corn tortillas
    1 1/2 cups crumbled cotija or shredded Monterey Jack cheese, divided

    Directions
    PREHEAT oven to 350°F.

    HEAT 1 tablespoon vegetable oil in large skillet over medium-high heat. Add carrot, onion and garlic; cook, stirring frequently, for 3 to 4 minutes or until carrot is crisp-tender. Add spinach and mushrooms; cook for 2 to 3 minutes or until spinach is cooked through and mushrooms are soft. Stir in 1/2 cup enchilada sauce. Pour remaining enchilada sauce in small skillet; heat until warm.

    HEAT 1/4 cup vegetable oil in separate small skillet over medium-high heat for 2 to 3 minutes. Pass tortillas, using tongs, through oil to soften; add more oil as needed. Place on paper towels to soak. Pass tortillas through enchilada sauce in skillet.

    PLACE 1/4 cup vegetable mixture and 1 tablespoon cheese down center of each tortilla; roll up. Place seam-side down in 12x8-inch baking dish. Top with remaining enchilada sauce; sprinkle with remaining cheese. Bake for 10 to 12 minutes or until heated through and cheese is melted.

    Servings: 6