Spinach Enchiladas Verde Recipe

Spinach Enchiladas Verde
Submitted By: Taz


4 Bunches (apx 2 lbs) Fresh Spinach – washed, drained, and rough chopped
4 Cloves Fresh Garlic – minced
1 Cup Green Onions – chopped
2 Cups Requesón Cheese*
4 Cups Monterey Jack Cheese – shredded
1 Cup Sour Cream
2 Tbs Butter
White Corn Tortillas (apx 20)
4 Cups Green Enchilada Sauce (See 'Green Enchilada Sauce Recipe' - can substitute 2 [19oz] cans of favorite brand)

½ Cup Green Onion - sliced
Handful of rough chopped Fresh Cilantro
Additional Sour Cream

  1. Preheat oven to 375° F
  2. Melt butter in large skillet over medium heat
  3. Once butter melted, add garlic and sauté until slightly colored (apx 45 seconds)
  4. Add drained and chopped Spinach and cook for 5 minutes until spinach is completely wilted and liquid is reduced
  5. Remove from heat and stir in sour cream, green onions, requesón cheese, and 2 cups of the shredded monterey jack cheese - thoroughly combine and set aside
  6. Heat apx 2 cups canola or corn oil over medium heat in a small skillet - Once oil is hot, soft fry tortillas (apx 30 seconds) one at a time - be sure to not over fry the tortillas, they should still be soft and pliable NOT crispy - allow tortillas to drain for a moment or two on a draining rack or on absorbent paper
  7. Place apx ¼ cup of prepared spinach/cheese mixture in the center of each tortilla and roll
  8.  Place (seam side down) in 9x13 baking dishes in a single layer
  9. Pour half of the green enchilada sauce over the top of each pan and sprinkle each with half of the remaining monterey jack cheese
  10. Bake uncovered on middle rack for 20-25 minutes until enchiladas are heated through and cheese topping is melted and slightly browned
  11. Remove from oven and allow to stand for 5 minutes
  12. Serve hot with optional garnish along with rice, beans, salad, or any other favorite Mexican side dish
*Requesón is a fresh (un-aged) Latin cheese that can be found in well stocked Hispanic markets. It is white and crumbly with a creamy, slightly tart, slightly salty flavor. Its production, flavor, and appearance is similar to that of Ricotta leading to Requesón often being described as 'Hispanic Ricotta'. For this recipe, Ricotta can be substituted for the Requesón however, find the least salty tasting Ricotta you can.

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