"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Spinach Enchilada Casserole Recipe

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This recipe for Spinach Enchilada Casserole, by , is from The Van Vooren Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Alison VV Lasell
Added: Wednesday, February 2, 2011


1.5 pounds lean ground beef or chicken
2 garlic cloves
1/2 cup chopped onion
salt and freshly ground black pepper to taste
2 tomatoes, chopped
8 oz tomato sauce
4 oz can diced green chilis
juice of 1/2 lime(I use entire lime)
1 10 ounce package of frozen chopped spinach, thawed and squeezed dry
10 6 inch corn tortillas
1/2 cup butter
3 cups shredded Monterey jack cheese
1 cup sour cream

In a large skillet, cook the meat with garlic, onion, salt and pepper. Add tomatoes, tomato sauce, green chilis, lime juice, sugar and spinach. Mix well. Cover and simmer for 10 minutes.
Cut tortillas into fourths and dip into melted butter (or use Pam on bottom of pan). Cover the bottom of greased 9X13 inch baking dish with half the tortilla quarters, overlapping slightly. Spoon half of beef mixture over tortillas. Sprinkle with half of the cheese. Arrange the rest of tortilla quarters over cheese, overlapping. Spread with sour cream. Spoon remaining beef mixture over sour cream. Sprinkle remaining cheese on top. Bake at 350 for 30 minutes.

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