For the Freezer Recipes Weeknight Favorites

Creamy Spinach, Cheese & Chipotle Enchiladas

I started with a recipe from TwoPeasandtheirpod.com – but didn’t have a can of green chiles that was needed, so I improvised and ended up with something that was pretty awesome.  If you want to up the protein quotient – add in some black beans or diced chicken – but I like the vegetarian option best for our Meatless Mondays.

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Creamy Spinach, Green Chile & Chipotle Enchiladas

Easy, meat-free, VERY tasty!
Author LooksLikeHomemade.com

Ingredients

  • 1 tablespoon olive oil
  • 1/2 White Onion diced
  • 1 clove 1/2 tsp garlic, minced
  • 1 large bunch spinach - take off the ribs
  • 1/2 Fresh Lime
  • 1 1/2 - 2 Tbps Chipotle in Adobo
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground chili powder
  • 1/2 cup plain Greek yogurt
  • 2 cans 10 oz each Old El Paso Mild Green Chile Enchilada Sauce
  • 6-8 Old El Paso Flour Tortillas Burrito size
  • 2-2 cups shredded Cheddar Jack Cheese
  • !Optional
  • 1-15 oz Can Black Beans drained & rinsed
  • 1 C Chicken Breast Shredded

!Toppings

  • Green onions chopped
  • Fresh cilantro chopped
  • Diced avocado
  • Pico de Gallo
  • Sour Cream

Instructions

  1. Preheat oven to 350 degrees F. In a large skillet, heat olive oil over medium high heat. Add the onion and cook until softened, about 3-4 minutes. Add the garlic and cook for an additional 2 minutes. Add the spinach leaves and cook until they are wilted and shrinks down. Stir in the lime juice, chipotle, cumin, and chile powder. Remove from heat and stir in the yogurt. Season with salt and pepper, to taste.
  2. To assemble, spread about 1/2 can of enchilada sauce in the bottom of a 9 x 13 baking dish. Fill each tortilla with about 1/3 cup of the spinach mixture and about 3 tablespoons of shredded cheese per enchilada. Roll up and place seam side down in the baking dish. When all enchiladas have been rolled and placed in the pan, top with the other 1/2 can of enchilada sauce and about 1/2 of the other can. We had some sauce leftover. Sprinkle remaining shredded cheese on top of enchiladas. Bake 20-30 minutes or until the cheese is melted, and the sauce is bubbling around the edges.
  3. Serve with your favorite toppings.
  4. Optional add 1 15oz can of drained & rinsed black beans or 1 cup shredded chicken to spinach mixture before you roll your enchiladas.

AboutCarrie Hill

Carrie Hill is the mother of 2 human children, and 5 fur babies. She has a husband who is a great guy, a good food tester, but a bit of a nut, just like her. She enjoys writing, reading, cooking and baking in her spare time.

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