Spinach, Tomato and Cheese En­chi­ladas

Delight Gluten Free - - Indulge -

YIELD: 6 SERV­INGS PREP TIME: 25 MIN­UTES TO­TAL TIME: 55 MIN­UTES GLUTEN-FREE, EGG-FREE, NUT-FREE, RICE-FREE

2 ta­ble­spoons olive oil 3 (9 ounce) bags fresh spinach leaves 2 cups chopped toma­toes 4 cloves gar­lic, skin re­moved and finely

minced 2 tea­spoons ground cumin 1 tea­spoon salt 12 soft white corn tor­tillas 2 (10 ounce) cans El Paso Green En­chi­lada

Sauce 2 cups shred­ded Mon­ter­rey Jack cheese,

di­vided MAY - JUNE 2016 1. Pre­heat oven to 350 de­grees F. Spray a 9x13-inch glass bak­ing dish with non­stick spray and set aside.

2. In a large skil­let, heat olive oil over medium-high heat. Add in the fresh spinach leaves and cook, stir­ring fre­quently, for 3 to 5 min­utes un­til the leaves be­gin to wilt. Add in the chopped toma­toes and cook, stir­ring fre­quently for about 2 min­utes.

3. Add in the gar­lic, cumin and salt and cook, stir­ring fre­quently, un­til the gar­lic is fra­grant, about 1 to 2 min­utes. Re­move from heat and set aside.

4. To as­sem­ble the en­chi­ladas, set up an as­sem­bly line with the corn tor­tillas, en­chi­lada sauce in a wide topped mix­ing bowl, the spinach fill­ing and 1 cup of the shred­ded cheese.

5. Dip out 3 ta­ble­spoons of the en­chi­lada sauce and spread it evenly across the bot­tom of the glass bak­ing dish.

6. Take one corn tor­tilla and dip it into the en­chi­lada sauce. Let ex­cess sauce drip off. Fill the tor­tilla with 2 ta­ble­spoons of the spinach fill­ing and a pinch of shred­ded cheese. Roll the en­chi­lada and place into the pre­pared bak­ing dish. Re­peat with re­main­ing 11 tor­tillas.

7. Pour the re­main­ing en­chi­lada sauce over the top of the rolled en­chi­ladas and sprin­kle the re­main­ing 1 cup of shred­ded cheese evenly over the top. Bake for 30 min­utes un­til the cheese is golden and the sauce is bub­bly.

8. Serve with sour cream, gua­camole, chips and salsa and rice and beans if de­sired.

NU­TRI­TION PER SERV­ING: CALO­RIES: 358, FAT: 18G, SAT­U­RATED FAT 7G, CHOLES­TEROL: 33MG, SODIUM: 1322MG, CAR­BO­HY­DRATES: 34G, FIBER: 7G, SUG­ARS: 6G, PRO­TEIN: 14G

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