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Spinach and Kale Enchiladas

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“An unusual use of two greens that actually tastes pretty good. Substitute any of the cheeses and tortillas with your preferences. Serve with a dollop of sour cream and some salsa.”
READY IN:
45mins
SERVES:
10
YIELD:
20 enchiladas
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. Spray large casserole dish with non-stick spray (you may need 2 dishes).
  3. Mix cream cheese and 1/2 of the salsa verde.
  4. Add 1/2 cup of grated cheese and mix well.
  5. Spread mixture onto tortilla.
  6. Add chopped spinach and kale on top of mixture - about 1/4 cup.
  7. Roll tortilla and place in casserole dish.
  8. Repeat until done.
  9. Note: Place enchiladas close to each other.
  10. Pour remaining salsa verde onto enchiladas.
  11. Top with remaining cheese.
  12. Bake at 305 degrees for 20 - 25 minutes.
  13. Serve.
  14. Modifications:
  15. Add the greens to the cheese mixture and spreading it all on at once.
  16. Add mushrooms.
  17. Use more salsa verde.
  18. Use corn tortillas.

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