Spinach Enchiladas

Monday - we these spinach enchiladas. They are really good.

Tuesday - I was going to make that pumpkin soup you had at book club, then I got home kind of late to make it so I thought I'd throw together that parmesan chicken with lemon vinaigrette. I was REALLY tired sooooo, I ordered pizza which I NEVER do. Bad me! Tonight is the pumpkin soup!

 

Spinach Enchiladas

 

1 T. olive oil

1 small onion, diced

1 clove garlic, minced

10 c. fresh spinach

1 T. fresh lime juice

1/3 c. chopped cilantro

1 can (4.5 oz) chopped green chiles

½ t. cumin

¼ t. chili powder

½ c. sour cream or plain greek yogurt

S & P

1 can refried beans

2 cans enchilada sauce or 1 recipe homemade, see below

Tortillas

4 c. shredded cheese

Green onion

Avocado

 

Preheat oven to 375.  In a large skillet, heat oil and add onion.  Cook until softened, about 3-4 minutes.  Add garlic and cook 2 minutes more.  Add the spinach leaves and cook until they are wilted.  Stir in lime juice, cilantro, green chiles, cumin, and chili powder.  Remove from heat and stir in sour cream or yogurt. Add salt and pepper to taste.

 

To assemble, spread ½ can of enchilada sauce in bottom of 9 X 13 dish.  Fill each tortilla with refried beans, 1/3 c. spinach mixture and about 3 T. cheese.  Roll up and place in dish seam side down.  When all torillas are filled, pour about 1 can of enchilada sauce over them and then cheese.  Bake uncovered for 20-30 minutes, until hot and bubbly.  Garnish with diced green onions and avocado.

 

Enchilada Sauce:

 

2 T. vegetable oil

2 T. flour

4 T. chili powder

½ t. garlic powder

½ t. salt

¼ t. cumin

¼ t. oregano

2 c. chicken or vegetable stock

 

Heat oil in a small sauce pan.  Add flour and stir for 1 minute.  Stir in remaining ingredients except stock.  Gradually add stock whisking to remove lumps.  Reduce heat and simmer 10-15 minutes until thick.  Keeps for 2 weeks.