Spinach Enchiladas with Cilantro Cream Sauce

Name: Spinach Enchiladas with Cilantro Cream Sauce
Cook time: 30 min
Total time: 30 min
Yield: 10 serving(s)
Ingredients: 29.58 ml minced garlic; 4.92 ml salt; 709.77 ml sour cream; 59.14 ml chopped onion; 59.14 ml chopped cilantro; 4.92 ml sugar; 1 medium onion, chopped; 29.58 ml olive oil; 3 (850.48 g) box frozen spinach, drained; 453.59 g queso blanco, grated; 10 flour tortillas

Submitted by Mysterygirl

"I've been looking for a spinach enchilada recipe but couldn't find exactly what I wanted so I came up with this one."

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photo by dealshouse

Ready In:: 30mins
Ingredients:: 11
Serves:: 10

ingredients

Cilantro Cream Sauce
29.58 ml minced garlic
4.92 ml salt
709.77 ml sour cream
59.14 ml chopped onion
59.14 ml chopped cilantro
4.92 ml sugar
Enchilada stuffing
1 medium onion, chopped
29.58 ml olive oil
3 (850.48 g) box frozen spinach, drained
453.59 g queso blanco, grated
10 flour tortillas

directions

Cilantro Cream Sauce: Puree garlic with salt.
Combine sour cream, onion, cilantro and sugar.
Add garlic mixture and stir gently to blend well In a pan saute onions in olive oil until onions are translucent.
Add spinach and cook 5 to 10 minutes.
Stir 1 cup of sauce into spinach mixture.
Reserve 1/2 pound cheese for topping and divide remaining cheese into 10 parts.
Put a portion of cheese on a tortilla, top with about 1/2 cup of the spinach mixture and more cheese on top of spinach.
Roll tortilla, tuck ends underneath and place on a baking pan.
Continue until all are gone.
Cover each tortilla with a ladle of sauce and sprinkle reserved cheese on top.
Bake in a preheated 375 degree oven 15 to 20 minutes or until golden brown.
Serve with extra sauce.

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Reviews

good taste. used more garlic, less cilantro and cheddar cheese because I could not find the queso blanco. thanks for a good recipe!

Marciann
Really good flavor. I did use garlic and chopped cilantro in the filling along with some chopped sauted mushrooms. I also used more cilantro and garlic n the cream sauce. Still very Good. Thanks!

LittleChef
very tasty - but a little bland. I spiced it up by adding a small can of chopped chile peppers, a teaspoon of cumin and double the cilantro. I also did a chicken version by sauteing some boneless chicken breasts (about a pound) and chopping that into bite sized pieces. Then I used only two boxes of frozen spinach and added the chicken in at that point. I also used the above mentioned "spiced up" ingredients. For cheese I used the bagged shredded "mexican cheese" mix. I served both (chicken & vegetarian options) at a family party. Both were a BIG hit, but the favorite hands down was the chicken version.

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RECIPE SUBMITTED BY

Mysterygirl

it, MO

<p>I am one of the early members of Zaar joining in October 2001. It was instantly my favorite site even though there were only about 5000 recipes. Back then the original owners Troy and Gay ran the site and they had a lot of interaction with the members. I miss them. <br /> <br />Through the years it still remains to this day my favorite go to site and the one that I send all of my friends and family to when they need anything.</p> 8724616"

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