Spinach Enchilada Recipe
A vegetarian Mexican recipe with -4 corn flour tortilla - or whole wheat tortilla, -4 sour cream, cheddar cheese - or mexican cheese. Ready in 55 min, serves 4.
Curated byMateo Hernandez🇲🇽
Instructions
32 steps- 1
To begin making the Spinach Enchiladas, first make the sauce
spinach - a bunch - 2
To do this, blend the Adobo chillies with the tomato puree, in a ginder
tomato - finely chopped(1)homemade tomato puree(1/2 cup)red chilli powder(2 teaspoon)chipotle chillies / peppers - finely chopped (optional)(2) - 3
Set this aside
- 4
Place a pan on the heat and warm the oil in it
- 5
Sprinkle the flour and saute until toasty and aromatic
-4 corn flour tortilla - or whole wheat tortilla(3)all purpose flour (maida) - or whole wheat flour(1 tablespoon) - 6
Add the garlic, chilli powder, cumin powder and sauté for a 2-3 seconds, before adding the tomato puree, salt, sugar and vegetable stock
cloves garlic - finely minced(3)cumin seeds (jeera)(2 teaspoon)salt - to tastetomato - finely chopped(1)clove garlic - minced(1)salt - to taste-3 cloves garlic - minced(2)homemade tomato puree(1/2 cup)red chilli powder(2 teaspoon)cumin powder (jeera)(1 teaspoon)sugar(1/2 teaspoon)vegetable stock(2 cups)salt - to taste - 7
Stir together and bring to a boil
- 8
Then cook on low heat for 5 minutes
soy granules - soaked in hot water for 10 minutes and drained(1/2 cup) - 9
Adjust the consistency of the sauce with stock or water, if required
soy granules - soaked in hot water for 10 minutes and drained(1/2 cup)vegetable stock(2 cups) - 10
Then, proceed to make the filling
- 11
Place another pan on the heat
- 12
Warm some oil and add cumin seeds
cumin seeds (jeera)(2 teaspoon)cumin powder (jeera)(1 teaspoon) - 13
Once they sizzle, add the onions, garlic and jalapenos and saute for 1-2 minutes
onion - finely chopped(1)soy granules - soaked in hot water for 10 minutes and drained(1/2 cup)pickled jalapenos - chopped (or to taste)(2)cloves garlic - finely minced(3)onion - finely chopped(1)clove garlic - minced(1)pickled jalapenos - chopped or use crushed black pepper(1)-3 cloves garlic - minced(2) - 14
Add the spinach and stir
spinach - a bunch - 15
Cook the spinach until it just wilts
spinach - a bunch - 16
Then, add the soy granules, paneer and season with salt and pepper
soy granules - soaked in hot water for 10 minutes and drained(1/2 cup)salt - to tastepickled jalapenos - chopped or use crushed black pepper(1)salt - to tastesalt - to taste - 17
Mix well and cook for a minute
- 18
Then, take the pan off the heat
- 19
The next step is to make the Pico de Gallo
- 20
Toss all the ingredients - onion, tomato, garlic, jalapeno, coriander leaves, lemon juice and salt to taste
onion - finely chopped(1)cloves garlic - finely minced(3)salt - to tasteonion - finely chopped(1)tomato - finely chopped(1)clove garlic - minced(1)coriander (dhania) leaves - handfullemon juice - from lemon(1)salt - to taste-3 cloves garlic - minced(2)homemade tomato puree(1/2 cup)salt - to taste - 21
To assemble the Enchiladas, grease an 8 inch baking dish
- 22
Begin by adding a ladle full of the sauce into the pan and spread it
- 23
Warm the Tortillas on a griddle pan or for a minute in the microwave
-4 corn flour tortilla - or whole wheat tortilla(3) - 24
Then place one tortilla on a flat surface
-4 corn flour tortilla - or whole wheat tortilla(3) - 25
Spoon in about 2-3 tablespoon of the spinach filling in a line, in the middle of the tortilla
-4 corn flour tortilla - or whole wheat tortilla(3)spinach - a bunch - 26
Top it with about a tablespoon Pico de gallo and a tablespoon of sour cream
-4 sour cream(3 tablespoon) - 27
Tightly roll the Tortilla int a tube and place it seam side down in the baking dish
-4 corn flour tortilla - or whole wheat tortilla(3) - 28
Proceed similarly with all the tortillas, line them up in the baking dish over the layer of the sauce
-4 corn flour tortilla - or whole wheat tortilla(3) - 29
After all the tortillas are filled and arranged in the baking dish, ladle the sauce on them, till the tortillas are well covered with the sauce
-4 corn flour tortilla - or whole wheat tortilla(3) - 30
Sprinkle cheese and cover the dish with foil
cheddar cheese - or mexican cheese(1/2 cup) - 31
Bake in a preheated oven at 180 degrees C for 30-40 minutes, until the sauce is bubbling
soy granules - soaked in hot water for 10 minutes and drained(1/2 cup) - 32
Serve the Spinach Enchiladas hot with Cuban Black Bean Salad for a simple weeknight dinner
spinach - a bunchwhole black peppercorns - freshly cracked(1/2 teaspoon)pickled jalapenos - chopped or use crushed black pepper(1)
Rate this recipe
You might also like
Scan to Cook
Open this recipe page on your phone instantly by scanning the QR code.
Spinach Enchilada Recipe
A vegetarian Mexican recipe with -4 corn flour tortilla - or whole wheat tortilla, -4 sour cream, cheddar cheese - or mexican cheese. Ready in 55 min, serves 4.
Curated byMateo Hernandez🇲🇽
Estimated Nutrition Highlights
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
32 steps- 1
To begin making the Spinach Enchiladas, first make the sauce
spinach - a bunch - 2
To do this, blend the Adobo chillies with the tomato puree, in a ginder
tomato - finely chopped(1)homemade tomato puree(1/2 cup)red chilli powder(2 teaspoon)chipotle chillies / peppers - finely chopped (optional)(2) - 3
Set this aside
- 4
Place a pan on the heat and warm the oil in it
- 5
Sprinkle the flour and saute until toasty and aromatic
-4 corn flour tortilla - or whole wheat tortilla(3)all purpose flour (maida) - or whole wheat flour(1 tablespoon) - 6
Add the garlic, chilli powder, cumin powder and sauté for a 2-3 seconds, before adding the tomato puree, salt, sugar and vegetable stock
cloves garlic - finely minced(3)cumin seeds (jeera)(2 teaspoon)salt - to tastetomato - finely chopped(1)clove garlic - minced(1)salt - to taste-3 cloves garlic - minced(2)homemade tomato puree(1/2 cup)red chilli powder(2 teaspoon)cumin powder (jeera)(1 teaspoon)sugar(1/2 teaspoon)vegetable stock(2 cups)salt - to taste - 7
Stir together and bring to a boil
- 8
Then cook on low heat for 5 minutes
soy granules - soaked in hot water for 10 minutes and drained(1/2 cup) - 9
Adjust the consistency of the sauce with stock or water, if required
soy granules - soaked in hot water for 10 minutes and drained(1/2 cup)vegetable stock(2 cups) - 10
Then, proceed to make the filling
- 11
Place another pan on the heat
- 12
Warm some oil and add cumin seeds
cumin seeds (jeera)(2 teaspoon)cumin powder (jeera)(1 teaspoon) - 13
Once they sizzle, add the onions, garlic and jalapenos and saute for 1-2 minutes
onion - finely chopped(1)soy granules - soaked in hot water for 10 minutes and drained(1/2 cup)pickled jalapenos - chopped (or to taste)(2)cloves garlic - finely minced(3)onion - finely chopped(1)clove garlic - minced(1)pickled jalapenos - chopped or use crushed black pepper(1)-3 cloves garlic - minced(2) - 14
Add the spinach and stir
spinach - a bunch - 15
Cook the spinach until it just wilts
spinach - a bunch - 16
Then, add the soy granules, paneer and season with salt and pepper
soy granules - soaked in hot water for 10 minutes and drained(1/2 cup)salt - to tastepickled jalapenos - chopped or use crushed black pepper(1)salt - to tastesalt - to taste - 17
Mix well and cook for a minute
- 18
Then, take the pan off the heat
- 19
The next step is to make the Pico de Gallo
- 20
Toss all the ingredients - onion, tomato, garlic, jalapeno, coriander leaves, lemon juice and salt to taste
onion - finely chopped(1)cloves garlic - finely minced(3)salt - to tasteonion - finely chopped(1)tomato - finely chopped(1)clove garlic - minced(1)coriander (dhania) leaves - handfullemon juice - from lemon(1)salt - to taste-3 cloves garlic - minced(2)homemade tomato puree(1/2 cup)salt - to taste - 21
To assemble the Enchiladas, grease an 8 inch baking dish
- 22
Begin by adding a ladle full of the sauce into the pan and spread it
- 23
Warm the Tortillas on a griddle pan or for a minute in the microwave
-4 corn flour tortilla - or whole wheat tortilla(3) - 24
Then place one tortilla on a flat surface
-4 corn flour tortilla - or whole wheat tortilla(3) - 25
Spoon in about 2-3 tablespoon of the spinach filling in a line, in the middle of the tortilla
-4 corn flour tortilla - or whole wheat tortilla(3)spinach - a bunch - 26
Top it with about a tablespoon Pico de gallo and a tablespoon of sour cream
-4 sour cream(3 tablespoon) - 27
Tightly roll the Tortilla int a tube and place it seam side down in the baking dish
-4 corn flour tortilla - or whole wheat tortilla(3) - 28
Proceed similarly with all the tortillas, line them up in the baking dish over the layer of the sauce
-4 corn flour tortilla - or whole wheat tortilla(3) - 29
After all the tortillas are filled and arranged in the baking dish, ladle the sauce on them, till the tortillas are well covered with the sauce
-4 corn flour tortilla - or whole wheat tortilla(3) - 30
Sprinkle cheese and cover the dish with foil
cheddar cheese - or mexican cheese(1/2 cup) - 31
Bake in a preheated oven at 180 degrees C for 30-40 minutes, until the sauce is bubbling
soy granules - soaked in hot water for 10 minutes and drained(1/2 cup) - 32
Serve the Spinach Enchiladas hot with Cuban Black Bean Salad for a simple weeknight dinner
spinach - a bunchwhole black peppercorns - freshly cracked(1/2 teaspoon)pickled jalapenos - chopped or use crushed black pepper(1)
Rate this recipe
You might also like · Mexican
Mexican Low Fat Fish Wraps Recipe
⏱️ 40 min
Mexican Style Broccoli Bell Pepper Cheese Quesadilla Recipe
⏱️ 40 min
Indian Style Fajitas Recipe
⏱️ 30 min
Chipotle Roasted Mushroom Vegetarian Quesadilla Recipe
⏱️ 50 min
Mexican Style Scrambled Egg Enchiladas Recipe
⏱️ 75 min
Mexican Chicken Fajita Recipe
⏱️ 65 min