Tres Joses in Fort Worth serves the best spinach enchiladas in town, rich with a sour cream sauce. I never order anything else when I go there. But I've been making spinach enchiladas for years. They weren't always popular with my kids, most of whom don't like spinach. I have two recipes that I like
Spinach-Cheese Enchiladas
2 green onions, chopped, divided
1 Tbsp. butter
1 8oz. pkg frozen chopped spinach, defrosted and drained (best way to do it is have very clean hands and squeeze)
2 cups Monterey Jack cheese, shredded, divided
1 cup sour cream, divided
1 10 oz. can mild enchilada sauce
8 corn tortillas
Saute half the green onion in the butter, add the spinach and cook until it's dry. In spite of squeezing, there will be some moisture left. Take the pan off the stove, and add one cup cheese and 1/2 cup sour cream.
Separately heat enchilada sauce and dip tortillas in it to soften--so much better than using grease. Place about a Tbsp. of spinach mixture in each tortilla and roll. Put seams side down in greased 12x8 baking dish. Pour remaining enchilada sauce over tortillas and top with cup of cheese. Bake at 350 for 20-25 minutes.
Spread remaining 1/2 cup sour cream over tortillas and sprinkle with green onion. Serves four.
Green Enchiladas
This is great for using up leftover turkey.
1 pkg. frozen spinach
2 cans condensed cream of chicken soup (I prefer Healthy Choice)
3 green onions, chopped
2 4oz. cans chopped chillies or 1/2 c. chopped jalapenos, depending on your taste
1/2 tsp. salt
1 pint sour cream
2 dozen corn tortillas
1-1/2 cups chopped onion
2 cups cooked turkey, preferably dark meat
4 cups Monterey Jack
3/4 cup cooking oil for softening tortillas; I'd rather soften them quickly in the microwave
2 cups grated cheddar
Cook spinach in a bit of water and drain well. Add onions, peppers, and salt. Puree in blender. Then add sour cream.
Separately chop onion and turkey. Soften tortillas and spread each with some of the turkey/onion mixture. Roll and put seam side down in baking dish. Pour spinach sauce over them and top with cheese. Bake at 350 40 30 minutes or until bubbly and cheese is melted. Serves ten.
Spinach-Cheese Enchiladas
2 green onions, chopped, divided
1 Tbsp. butter
1 8oz. pkg frozen chopped spinach, defrosted and drained (best way to do it is have very clean hands and squeeze)
2 cups Monterey Jack cheese, shredded, divided
1 cup sour cream, divided
1 10 oz. can mild enchilada sauce
8 corn tortillas
Saute half the green onion in the butter, add the spinach and cook until it's dry. In spite of squeezing, there will be some moisture left. Take the pan off the stove, and add one cup cheese and 1/2 cup sour cream.
Separately heat enchilada sauce and dip tortillas in it to soften--so much better than using grease. Place about a Tbsp. of spinach mixture in each tortilla and roll. Put seams side down in greased 12x8 baking dish. Pour remaining enchilada sauce over tortillas and top with cup of cheese. Bake at 350 for 20-25 minutes.
Spread remaining 1/2 cup sour cream over tortillas and sprinkle with green onion. Serves four.
Green Enchiladas
This is great for using up leftover turkey.
1 pkg. frozen spinach
2 cans condensed cream of chicken soup (I prefer Healthy Choice)
3 green onions, chopped
2 4oz. cans chopped chillies or 1/2 c. chopped jalapenos, depending on your taste
1/2 tsp. salt
1 pint sour cream
2 dozen corn tortillas
1-1/2 cups chopped onion
2 cups cooked turkey, preferably dark meat
4 cups Monterey Jack
3/4 cup cooking oil for softening tortillas; I'd rather soften them quickly in the microwave
2 cups grated cheddar
Cook spinach in a bit of water and drain well. Add onions, peppers, and salt. Puree in blender. Then add sour cream.
Separately chop onion and turkey. Soften tortillas and spread each with some of the turkey/onion mixture. Roll and put seam side down in baking dish. Pour spinach sauce over them and top with cheese. Bake at 350 40 30 minutes or until bubbly and cheese is melted. Serves ten.
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