by HealthyDelicious
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HealthyDelicious's Notes:
Expand1 poblano pepper, diced Ask a question about this ingredient
1 chili pepper, minced Ask a question about this ingredient
1 clove garlic, minced Ask a question about this ingredient
10 ounces frozen spinach Ask a question about this ingredient
10 ounces queso quesadilla, or other mild melting cheese, shredded Ask a question about this ingredient
12 6-inch corn tortillas Ask a question about this ingredient
1 jar Good Food Mexican red sauce or enchilada sauce Ask a question about this ingredient
Add the peppers and garlic to a large frying pan over medium-high heat. Cook for 5 minutes, or until the peppers begin to slightly soften. Remove from heat. Combine peppers, spinach, and cheese in a large bowl and toss to combine.
Ask a question about this stepSpoon a little bit of enchilada sauce into the bottom of a baking dish – just enough sauce to create a very thin coating.
Ask a question about this stepTo form the enchiladas: Place a small handfull of the spinach and cheese mixture onto each tortilla. Fold up the ends, then fold over one of the sides. Use your fingers to press any filling that needs it back into place, then roll the whole thing over itself so that you have a neat little package. Place in the baking pan and repeat with other tortillas. Cover with the rest of the sauce, and top with a light sprinkle of cheese if you didn’t need it all for the filling.
Ask a question about this stepBake at 350 for 30 minutes.
Ask a question about this stepWHen you say chili pepper, are you using a jalepeno? If so, did you leave in the seeds and ribs?
Mollie is the best-selling author of many (mostly) vegetarian cookbooks, including the original Moosewood Cookbook, The Enchanted Broccoli Forest, and a trilogy of cookbooks for kids. Her most recent title is Get Cooking : 150 Simple Recipes to Get You Started in the Kitchen.
no, the pepper I used was a small red one that is sold here under the name "chile pepper." I;m not sure if there's another name for it. A jalepeno would probably work too - what you want here is to add just a little bit of heat to cut through the richness of these cheese and pick the flavors up a little. I did keep the ribs and seeds in.