Spinach Enchilada Casserole
Spinach Enchilada Casserole is one of those quick casseroles that are easy to assemble early and then bake just before dinner. I served the dinner with Spanish rice, salsa, and refried beans.
Enchilada is one dinner that makes its way into my monthly menu. Don't jump to the conclusion that I am a very organized person and have monthly menus. Thinking about it, I hardly even know what is cooking that night.
I was just trying to say that enchilada is something I make often and it could be as often as twice or thrice a month. It is one of those quick casseroles that are easy to assemble early and then bake just before dinner.
Cheese enchiladas are very simple and it needs not much planning. I usually just use the store-bought enchilada sauce and refried beans, but soon I am going to be working on a sauce that closely resembles the flavor we like.
We really like Mole sauce and it is something that I have always had in the pantry. There are only a couple of brands that are entirely vegetarian, so when shopping makes sure you read the labels.
Spinach enchilada is a great option when eating out and this is usually what we order in a Mexican restaurant. I had some frozen spinach in the freezer and also had some frozen corn.
I just combined them and made a quick filling for the enchilada, topped it with some store-bought sauce and then some cheese, and baked it. Then I served the dinner with Spanish rice, salsa, and refried beans.
Ingredients to make Spinach Enchilada - Makes 8
- Tortilla - 8 (medium size)
- Enchilada sauce - 2 cups
- Mexican blend cheese - 1 ½ cups
- Spinach - 8 oz (thawed if frozen)
- Onion - 1 medium (finely chopped)
- Corn kernels - ½ cup (optional)
- Jalapeno - 1 teaspoon (finely minced)
- Cumin powder - 1 tsp
- Taco seasoning - ½ teaspoon (optional)
- Oil - 2 tsp
- Salt - to taste
Procedure to make Spinach Enchilada -
To make the spinach filling -
- Heat oil in a pan and fry the onions until translucent. Add the corn, jalapeno, and spinach and mix well.
- Let the vegetables cook for 5 minutes and then add the salt and cumin powder. If you are not using jalapenos, add about ½ teaspoon of chili powder at this stage. Mix well and let it cook until the moisture is all dried up and the filling is dry.
- Let it cool down a bit.
To assemble the Enchilada -
- Prepare the enchilada sauce as per package instructions. Roughly divide the spinach filling into 8 parts. Grease a baking tray and keep it ready.
- Preheat the oven to 375 F.
- Warm the tortillas in the microwave wrapped in slightly damp paper towels. This step enables the tortillas to get soft and this allows easy folding.
- Working with one tortilla at a time, spread about a tablespoon of sauce over it.
- Now add about 2 tablespoon of cheese to one-half of the tortilla. Add 1 part of the filling over the cheese.
- Now roll the enchilada once over the filling. Fold over the two sides to form an envelope. Now roll the enchilada completely and place it seam-side down on a greased baking tray. Refer to the pictorial below for the folding technique.
- Repeat the same with the rest of the tortillas and place them on the tray.
- Pour the remaining sauce evenly over the prepared enchiladas to cover them completely.
- Cover with foil and bake in a preheated oven for 20 minutes.
- Now spread a little (or more) cheese over the cooked enchiladas and then broil to brown the cheese for about 2 minutes.
- Remove from oven and let it rest for 5 minutes.
- Serve with rice and beans.
More Mexican Dinner Recipes
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Recipe
Spinach Enchilada Casserole
Equipment
- Oven
- saute pan
Ingredients
- 8 Tortilla Medium size
- 2 cups Enchilada sauce
- 1 ½ cups Mexican blend cheese
- 8 oz. Spinach Thawed if frozen
- 1 medium Onion Finely chopped
- ½ cup Corn kernels Optional
- 1 teaspoon Jalapeno Finely minced
- 1 teaspoon Cumin powder
- ½ teaspoon Taco seasoning Optional
- 2 teaspoon Oil
- to taste Salt
Instructions
TO MAKE THE SPINACH FILLING -
- Heat oil in a pan and fry the onions until translucent. Add the corn, jalapeno, and spinach and mix well.
- Let the vegetables cook for 5 minutes and then add the salt and cumin powder. If you are not using jalapenos, add about ½ teaspoon of chili powder at this stage. Mix well and let it cook until the moisture is all dried up and the filling is dry.
- Let it cool down a bit.
TO ASSEMBLE THE ENCHILADA -
- Prepare the enchilada sauce as per package instructions. Roughly divide the spinach filling into 8 parts. Grease a baking tray and keep it ready
- Preheat the oven to 375 F.
- Warm the tortillas in the microwave wrapped in slightly damp paper towels. This step enables the tortillas to get soft and this allows easy folding.
- Working with one tortilla at a time, spread about a tablespoon of sauce over it.
- Now add about 2 tablespoon of cheese to one half of the tortilla. Add 1 part of the filling over the cheese.
- Now roll the enchilada once over the filling. Fold over the two sides to form an envelope. Now roll the enchilada completely and place it seam side down on a greased baking tray. Refer to the pictorial below for the folding technique.
- Repeat the same with the rest of the tortillas and place them on the tray.
- Pour the remaining sauce evenly over the prepared enchiladas to cover them completely.
- Cover with foil and bake in a preheated oven for 20 minutes.
- Now spread a little (or more) cheese over the cooked enchiladas and then broil to brown the cheese for about 2 minutes.
- Remove from oven and let it rest for 5 minutes.
- Serve with rice and beans.
