"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Spinach Enchiladas Recipe

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

Contributor:  
Contributor:  
Cat Weber

Category:
Category:

Ingredients:  
Ingredients:  
2 boxes frozen chopped spinach (thawed and drain squeeze out water)
2 medium onions minced
Butter and olive oil
2 cans green chilies
3-4 cups of milk - heated
˝ + cup all purpose flour
4 cups shredded Swiss cheese
Seasonings: Salt, pepper, onion salt, garlic salt
8 lg floured tortillas

Directions:
Directions:
Cheese Sauce: Sauté till soft 1 onion in a big frying pan with ˝ stick of butter and 2 to 3 tablespoons olive oil. Add 1 can green chilies. Sprinkle in ˝ to ⅔ cup all purpose flour and stir well. Pour in slowly hot milk until the consistency you want your sauce. Slightly thick. Season to taste with above seasonings. **Set Aside.

Spinach Mixture: In another fry pan sauté onion just as before. Add chopped spinach, one can green chilies. Pour in about 1˝ to 2 cups of the sauce you just made. Stir well.

Heat tortillas a few at a time in the microwave. Sprinkle 2 tablespoons or so of Swiss cheese then spinach mixture then more cheese. Roll up burrito style and put seam side down in greased casserole dish. After all are in pan, pour remaining cheese sauce over top and sprinkle with remaining cheese.

Bake 350° 20 to 30 minutes or until bubbly and cheese looks ready.

Yields 6-8 servings

Personal Notes:
Personal Notes:
This seems like a time-consuming recipe. I make both sauces at the same time in two large frying pan's to save time.
When it's all said and done it's worth it! Served with a side salad and enjoy!

 

 

 

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