"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Sausage and Spinach Enchiladas Recipe

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This recipe for Sausage and Spinach Enchiladas, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Canterbury Family 2006
Added: Tuesday, December 26, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 lb turkey sausage
1 19 oz. can enchilada sauce, divided
1 10 oz. package frozen spinach, squeezed dry and chopped
Cumin, garlic, cilantro, and chili powder to taste
1 8 oz. package cream cheese, cubed
10 8 inch whole wheat tortillas
1 14.5 oz. can diced tomatoes
1 1/2 c. shredded cheddar cheese

Directions:
Directions:
Heat oven to 350. In nonstick skillet, cook sausage, breaking into small pieces until cooked. Add 1 cup of the enchilada sauce, spinach, and all the spices. Cook and stir about 5 minutes until most the liquid has been absorbed. Add cream cheese, stirring until just melted; remove from heat. Spoon about 1/3 cup of filling down the center of each tortilla. Roll tortillas up and place seam side down in a lightly greased 9" x 13" pan. Combine tomatoes and remaining enchilada sauce and spoon mixture over the enchiladas. Bake uncovered for 25 minutes, sprinkle with cheese and return to oven for 5 minutes.

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
30 min
Personal Notes:
Personal Notes:
One of our favorite Texas recipes!

 

 

 

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