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Title : Spinach Enchiladas in Red Sauce
link : Spinach Enchiladas in Red Sauce

Spinach Enchiladas in Red Sauce

Mexican dishes brings a big smile from my daughter at the dinner table. She loves the flavors from this cuisine. Authentic Mexican food was easily available in Arizona where she grew up. It takes a long time to prepare Mexican dishes but the taste is so worth it. Verde sauce is her favorite so I favor that sauce. Since moving to Texas my daughter has taken to Tex Mex, but I have not tried it at home yet. It is a spicier version of Mexican food and the couple of times I have tasted it I could not get past the spicy flavors to the actual taste.

I make this red sauce enchilada very infrequently. If you are not partial to verde sauce then you should try this version of enchiladas. I have stuffed the enchiladas with spinach. You could use plain cheese or any other filling of your choice.

You will need
7-8 tortilla
1/4 cup cheddar cheese
3 cups red enchilada sauce
1 cup filling

For the filling
1 bunch spinach
1/4 cup onion, shredded (optional)
1 /2 tsp. cayenne pepper powder
1 tbsp. olive oil
1/2 tsp. cumin powder
salt to taste

Wash and clean the spinach. Heat oil in pan and add the onions. Saute until translucent. Then add the spinach. If you are not using onions, add the spinach to the oil. Let it cook until wilted but not mushy. eAdd cayenne pepper, salt and cumin powder. LEt it cook a couple more minutes. Turn off heat and allow to cool completely.

Preheat oven to 350 F. In a baking casserole dish ladle enough red sauce to cover the bottom. Prepare the enchiladas.  On a flat surface place the tortilla. Fill the center with the cooked spinach and a little cheese.

Fold in the sides and then starting from once end roll all the way to the other end. Place the prepared enchilada in the baking dish. Continue with the other tortilla, placing them in the dish next to each other, open side down.

When all the tortilla are placed int he dish, ladle the remaining sauce over the top.

Sprinkle the remaining cheese. Cover with foil and bake covered for 20 minutes. Remove the foil and bake another 5 minutes. Let it rest out of the oven for 5 minutes and serve.

Enjoy!


This is my entry for week two, day two of BM #53 for the theme Tortilla based dishes. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#53.

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