This recipe was a recent discovery. I have been aiming to eat vegetarian at least half of the time, as it's cheaper, healthier, and better for the environment. Spinach and mushroom enchiladas have been long-standing faves of mine, but for some reason I had never made them myself. Silly, really, because spinach enchiladas are wonderfully simple--and next time I intend to add some fried onions and mushrooms, too. Yum!
Ingredients:
1 big bag of washed spinach leaves (the Popeye brand is great)
1 bag of 10 medium-sized flour tortillas
1 small block of Monterey Jack cheese, grated
1 small pot of plain 0% fat Greek yogurt
1 can of green enchilada sauce
1 can of red enchilada sauce
Six ingredients and about 30 minutes--that's all. Here are the instructions:
1. Preheat the oven to 350 degrees F.
2. Mix the yogurt with the green enchilada sauce.
3. For each of the ten tortillas, add a good spoonful of the above mixture, a handful of spinach, and enough cheese to top the spinach. Roll the tortilla up, and pack it tightly into a nonstick cake pan.
4. Line all 10 enchiladas up evenly, and then pour the red sauce on top.
5. Bake for 25 minutes, or until the enchiladas are cooked through.
This basic recipe can be toyed with in any number of ways, and I look forward to experimenting. I can't think of a better last-minute meal.
Score: 8 out of 10
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