If you love Mexican food and spinach, try making this tasty vegetarian enchiladas. This delicious dish will be a hit at dinner. You will forget that it’s meatless with the tasty combination of veggies and cheese filling.
1large sized oniondiced
12ozbag of frozen spinach
1teaspoonred chili powder
1.5cupshredded monterey jack cheese
1.5cupshredded mozzarella cheese
28ozenchilada sauce can
Heat a large pot with olive oil at medium-high heat
Add the green onions, onions and mushrooms to the pot and saute for 7 to 10 minutes
Add the garlic and jalapeno and stir for 1 minute
Put the spinach, salt, black pepper and red chili powder into the pot and continue to stir every couple minutes until the water evaporates for the mixture
Remove the spinach, onion and mushroom mixture from the pot and place it into a bowl to cool
Preheat the oven to 350° F
After the mixture cools for about 10 minutes, add half of the chopped cilantro, ricotta cheese, sour cream and ¾ cup each of the shredded monterey jack and mozzarella cheese to the mixture and mix together. Taste the enchilada filling for salt and add more if needed.
In a 9 by 13 inch pan, add about a cup of the enchilada sauce to the bottom of the pan and spread evenly
To fill the tortilla, take a generous scoop of the enchilada filling and add it to the tortilla, wrap the tortilla and place it seam down in the pan. Repeat until the pan is filled.
Top the enchilada with the remaining enchilada sauce. Depending on your preference, you can use all the remaining sauce or some of it. I usually add enough to cover all the tortillas rolled. I also like to add some of the chopped cilantro before layering with cheese.
Top the enchilada with the remaining monterey jack and mozzarella cheese
Baked the enchilada for 30 minutes and once finished baking, garnish with the remaining cilantro