Recipe Of The Day: Springtime Spinach Enchiladas - BigOven.com

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Springtime Spinach Enchiladas - You are not allowed to view links. Register or Login

 <h3><A href="http://www.bigoven.com/163064-Springtime-Spinach-Enchiladas-recipe.html" target="_blank">Springtime Spinach Enchiladas recipe - BigOven.com</A></h3><a href="http://www.bigoven.com/163064-Springtime-Spinach-Enchiladas-recipe.html" target ="_blank"><img alt="Click here for a larger picture of Springtime Spinach Enchiladas" src="http://www.bigoven.com/pics/060507014013.jpg" width="140" /></a>
6 Servings
Vegetables
Mexican<BR/>Vegetarian   Meatless   Bake   Main Dish   Spring   Mexican   Vegetables   Dinner  

3 tablespoons <a href="http://www.bigoven.com/whatis.aspx?id=Olive%20Oil" class="deflink">olive oil</a>
1 cup yellow <a href="http://www.bigoven.com/whatis.aspx?id=Onion" class="deflink">onion</a>s chopped
1 tablespoon <a href="http://www.bigoven.com/whatis.aspx?id=Garlic" class="deflink">garlic</a> crushed
4 cups <a href="http://www.bigoven.com/whatis.aspx?id=Red%20Bell%20Pepper" class="deflink">red bell pepper</a> diced
1 <a href="http://www.bigoven.com/whatis.aspx?id=Tea" class="deflink">tea</a>spoon red chili flakes
1/2 teaspoon <a href="http://www.bigoven.com/whatis.aspx?id=Salt" class="deflink">salt</a>
2 cups <a href="http://www.bigoven.com/whatis.aspx?id=Mushrooms" class="deflink">mushrooms</a> sliced
7  ounces fresh <a href="http://www.bigoven.com/whatis.aspx?id=Spinach" class="deflink">spinach</a> coarsely chopped
1 1/2 cups Monterey Jack cheese <a href="http://www.bigoven.com/whatis.aspx?id=Grate" class="deflink">grate</a>d
1/4 cup fresh <a href="http://www.bigoven.com/whatis.aspx?id=Cilantro" class="deflink">cilantro</a> coarsely-chopped
1 cup sliced almonds or <a href="http://www.bigoven.com/whatis.aspx?id=Sunflower%20Seeds" class="deflink">sunflower seeds</a> toasted
3 cups Mexican red sauce (see recipe), or store-bought
6  to 8 corn or small flour <a href="http://www.bigoven.com/whatis.aspx?id=Tortilla" class="deflink">tortilla</a>s

1. Preheat oven to 350F. In a deep saucepan, saute the onions, garlic, bell peppers, chili and salt in the oil until tender. Stir in the mushrooms and spinach and cook until most of the moisture evaporates and the spinach has wilted. Remove from heat and stir in 1/2 cup of the cheese, the cilantro, and the toasted almonds or sunflower seeds.

2. Divide the mixture evenly into 6 to 8 tortillas. Roll up and lay into a lightly oiled baking dish. If using corn tortillas, top each enchilada with red sauce immediately after rolling so they dont split. Top with enchilada sauce and the remaining cup of cheese. Bake in preheated oven until bubbly and golden, approximately 45 minutes.
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