Creamy Spinach and Tomatillo Enchiladas
Inspired by the culinary artistry of Sylvia Casares, the Enchilada Queen of Houston, this delightful dish elevates traditional enchiladas with a vibrant salsa verde and a rich spinach filling. Each bite is a harmonious blend of fresh spinach, sautéed vegetables, and creamy Monterey Jack cheese, all wrapped in soft corn tortillas and smothered in a zesty tomatillo sauce. Perfect for a family dinner or a gathering with friends, these creamy enchiladas are sure to impress and satisfy everyone's cravings for comfort food.
6
Servings
475
Calories
15
Ingredients
Ingredients
Tomatillos
1 1/2 lbs (Husk and rinse, then quarter.)
Large onion
1 (Chopped.)
Jalapeño
1/2 (Diced.)
Tomato
1 (Chopped.)
Water
2 1/2 cups (For simmering and 1/4 cup for filling.)
Cilantro
1 cup (Cleaned and stems removed.)
Salt
1 1/4 teaspoons + 1 teaspoon (To taste.)
Half of a large onion
1 (Chopped.)
Bell pepper
1 (Chopped.)
Garlic cloves
2 (Minced.)
Vegetable oil
2 tablespoons (For sautéing.)
Fresh spinach
6 cups (Washed and chopped.)
Corn tortillas
12 (None (use as is).)
Oil
1 cup (For frying tortillas.)
Monterey Jack cheese
3 cups (Shredded.)
Instructions
1
For the Salsa Verde: In a large stock pot, combine tomatillos, a chopped large onion, chopped tomato, diced jalapeño, and 2 1/2 cups of water. Cover and simmer on low heat for about 45 minutes until the tomatillos are tender.
2
While the tomatillos are simmering, prepare the cilantro by removing the stems. Once the tomatillos are done, add the cleaned cilantro, garlic cloves, and 1 1/4 teaspoons of salt to a blender. Blend on high for 2 minutes until smooth and well combined.
3
Slowly add the simmered vegetable mixture to the blender and blend until you reach your desired consistency. Set the salsa verde aside to cool.
4
For the Enchilada Filling: In a skillet over medium heat, sauté the remaining half of the chopped onion, bell pepper, and minced garlic in 2 tablespoons of vegetable oil until tender. Stir in the fresh spinach, cover, and cook on low heat for 8-10 minutes until wilted. Season with 1 teaspoon of salt, then drain any excess liquid from the filling. Set aside.
5
For Assembly: In a small saucepan or skillet, heat 1 cup of oil over medium heat. Dip each corn tortilla into the hot oil for a few seconds until pliant, then stack them on a plate. Once all tortillas are ready, place 2 tablespoons of the spinach mixture and 1 tablespoon of shredded Monterey Jack cheese into each tortilla. Roll each tortilla tightly, placing them seam side down in a greased baking pan.
6
Once all tortillas are filled and rolled, pour the tomatillo sauce evenly over the enchiladas. Sprinkle any remaining shredded cheese on top.
7
Bake in a preheated oven at 350°F (175°C) for about 10 minutes, or until the cheese is melted and bubbly. Serve hot and enjoy!
Nutrition Information
25.8g
Fat
36.7g
Carbs
16.2g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Creamy Spinach and Tomatillo Enchiladas?
They are a comfort food dish inspired by Sylvia Casares, featuring corn tortillas filled with a spinach and Monterey Jack cheese mixture, topped with a fresh salsa verde.
Who inspired this recipe?
The dish is inspired by Sylvia Casares, known as the Enchilada Queen of Houston.
Is this recipe vegetarian?
Yes, this recipe is tagged as vegetarian.
How many servings does this recipe provide?
This recipe yields 6 servings.
What ingredients are needed for the Salsa Verde?
The salsa verde requires tomatillos, a large onion, tomato, jalapeño, water, cilantro, garlic cloves, and salt.
How long do the tomatillos need to simmer?
The tomatillos should simmer for approximately 45 minutes until they are tender.
How should the tomatillos be prepared?
The tomatillos should be husked, rinsed, and quartered before simmering.
How much cilantro is used in the sauce?
One cup of cleaned cilantro with the stems removed is required.
How long should the sauce be blended?
The sauce ingredients should be blended on high for 2 minutes until smooth.
What vegetables are in the enchilada filling?
The filling includes chopped onion, bell pepper, minced garlic, and fresh spinach.
How much spinach is required for the filling?
The recipe calls for 6 cups of washed and chopped fresh spinach.
How long should the spinach be cooked?
The spinach should be cooked on low heat for 8-10 minutes until wilted.
What type of cheese is used in this recipe?
Monterey Jack cheese is used both inside the tortillas and as a topping.
How much cheese is needed in total?
A total of 3 cups of shredded Monterey Jack cheese is required.
What type of tortillas are used?
The recipe calls for 12 corn tortillas.
Why are the tortillas dipped in hot oil?
The tortillas are dipped in hot oil for a few seconds to make them pliant for rolling.
How much filling goes into each enchilada?
Each tortilla should be filled with 2 tablespoons of the spinach mixture and 1 tablespoon of cheese.
How should the tortillas be placed in the baking pan?
The rolled tortillas should be placed seam side down in a greased baking pan.
What is the oven temperature for baking?
The oven should be preheated to 350°F (175°C).
How long do the enchiladas bake?
The enchiladas bake for about 10 minutes.
How many calories are in one serving?
There are 475 calories per serving.
What is the fat content per serving?
Each serving contains 25.8g of fat.
How many carbohydrates are in a serving?
There are 36.7g of carbohydrates per serving.
What is the protein content per serving?
Each serving provides 16.2g of protein.
How many total ingredients are listed?
There are 15 distinct ingredients in this recipe.
Is the salsa verde spicy?
The salsa contains half a diced jalapeño, providing a zesty but balanced flavor.
What type of oil is used for the tortillas?
The recipe specifies 1 cup of oil for frying the tortillas to make them soft.
Do I need to drain the spinach filling?
Yes, you should drain any excess liquid from the spinach filling after it has wilted.
How do I know when the enchiladas are done?
They are ready when the cheese on top is melted and bubbly.
Can I use frozen spinach instead of fresh?
While the recipe specifies 6 cups of fresh spinach, frozen spinach could be a substitute if thawed and squeezed dry.