Spinach and Kale Enchiladas

"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."
 
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Ready In:
45mins
Ingredients:
6
Yields:
20 enchiladas
Serves:
10
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ingredients

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directions

  • Preheat oven to 350 degrees.
  • Spray large casserole dish with non-stick spray (you may need 2 dishes).
  • Mix cream cheese and 1/2 of the salsa verde.
  • Add 1/2 cup of grated cheese and mix well.
  • Spread mixture onto tortilla.
  • Add chopped spinach and kale on top of mixture - about 1/4 cup.
  • Roll tortilla and place in casserole dish.
  • Repeat until done.
  • Note: Place enchiladas close to each other.
  • Pour remaining salsa verde onto enchiladas.
  • Top with remaining cheese.
  • Bake at 305 degrees for 20 - 25 minutes.
  • Serve.
  • Modifications:

  • Add the greens to the cheese mixture and spreading it all on at once.
  • Add mushrooms.
  • Use more salsa verde.
  • Use corn tortillas.

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