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.
Prep Time15 minutes mins
Cook Time25 minutes mins
Total Time40 minutes mins
Course: dinner, Festival Recipes
Cuisine: Mexican
Diet: Vegetarian
Servings: 8 Pieces
Calories: 205kcal
- 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
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.
Calories: 205kcal | Carbohydrates: 25g | Protein: 10g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 932mg | Potassium: 262mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3188IU | Vitamin C: 11mg | Calcium: 306mg | Iron: 2mg