Spinach and Potato Enchiladas #5FIX

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“5-Ingredient Fix Contest Entry. Quick and easy vegetarian enchiladas. Great for a weeknight!”
READY IN:
40mins
SERVES:
6
YIELD:
6 enchiladas
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350.
  2. Cook Simply Potatoes® Diced Potatoes with Onion according to package instructions and then set aside.
  3. In the same skillet used for the potatoes, cook spinach until leaves become wilted (about 3 minutes).
  4. Use just enough of the enchilada sauce to coat the bottom of a 9x13 casserole dish.
  5. Place tortillas into the casserole dish.
  6. Divide cooked potatoes and spinach evenly amongst the tortillas.
  7. Spoon about 2 Tbsp of enchilada sauce inside the tortillas, and then roll them up.
  8. Top shells with the remaining enchilada sauce.
  9. Divide cheese evenly amongst the tortillas and sprinkle on top.
  10. Bake for about 15 min, or until heated through and cheese is melted.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: