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Thursday, August 11, 2011

Cheesy Spinach Enchiladas

My beautiful little niece spent the night with me on Saturday and I whipped her up some bean tostados.   They must have been kid friendly because she seemed to like them.

I seem to be on a Mexican kick this week - they had organic spinach on sale at the market and I bought a big clamshell of it and made these spinach enchiladas for dinner.   They are great - you can make the sauce I use in these alone and dip chips in it - it makes a delicious dip!

Cheesy Spinach Enchiladas


  • 1 pound fresh spinach, stems removed and well rinsed
  • 1 chopped yellow onions
  • 3/4 teaspoon salt
  • 12 corn tortillas
Sauce ingredients
   1 cup Nutritional yeast
  ¼ cup corn starch or arrowroot
   ½  teaspoon paprika
   2 teaspoons salt
   2 teaspoon ground cumin
   Dash garlic powder
   Dash chili powder
   2 cups water
   1 10-ounce cans tomatoes with green chiles
   1 ½  tablespoons prepared yellow mustard


Preheat the oven to 350 degrees F.

Bring a large pot of salted water to a boil. In 3 batches, add the spinach and blanch for 15 seconds. Remove with a slotted spoon and shock in an ice bath. Remove and squeeze out the excess. Chop and set aside.

In a large saucepan, add the onions and enough water to cook, stirring, until very soft, 3 to 4 minutes. Add the spinach and stir to incorporate. Remove from the heat and adjust the seasoning, to taste.
In medium-large saucepan, combine flour, nutritional yeast, salt, paprika, cumin, chili powder, and garlic powder.  Add water and mix thoroughly.  Heat on medium heat and stir constantly; once thickened, remove from heat. Add in tomatoes and mustard and stir until a bit thicker.
Add about ½ of the sauce to the spinach mixture and stir to incorporate.
Heat tortilla by preferred method and place on a work surface. Place about 1/2 cup of the spinach mixture into the center of each tortilla and roll up into a cylinder. Place, seam side down, in a single layer across the bottom of a 9 by 13-inch casserole dish.

Pour remaining cheese sauce over the filled enchiladas and bake for 30-45 minutes.

Serve with Refried Beans and Mexican Rice.

Yield: 6 servings

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