Suburban Kvetch

Suburban, spicy, spinach enchiladas

In honor of having a fabulous day with my friend Melanie who lives in Mexico, I thought I’d share my recipe for Spinach Enchiladas.  The actual post about my day with Melanie comes later.

To give credit where it’s due, the first time I had Spinach Enchiladas was with my friend Pamela — they were part of a Mexican feast she created for her birthday (and graciously shared with some friends). I knew my son would love the enchiladas, so before I even asked Pam for the recipe, I whipped up some on my own, and then did it again recently with even a better result.

According to Melanie, there are no spinach enchiladas where she lives…so consider this your warning that while they are delicious, chances are they are not authentic, hence the ’suburban’ disclaimer!

And we’re big into healthy foods around here, so feel free to swap out ingredients if you’re not.

Spicy Suburban Spinach Enchiladas

6 Corn tortillas (we stay away from white flour whenever possible)

Bag of frozen chopped spinach (I used Trader Joe’s, but any will do)

Fat free sour cream (I stick to Breakstone, the others taste funny to me)

Green salsa (again, from TJ’s)

1/2 cup Shredded Mexican style cheese (I use the kind made from 2% milk)

Green or Red Enchilada Sauce

I nuke the spinach and then squeeze out all the water.  Otherwise you will have Soggy, Spicy, Suburban Spinach Enchiladas.

In a medium bowl I mix the spinach with a few tablespoons of the fat free sour cream and the green salsa to taste.  It should look like old-fashioned creamed spinach at this point.

Use a small baking pan, spray with cooking spray.

Divide spinach eventually between six tortillas, in a “stripe” down the center of the tortilla. Fold over the ends, leaving other ends open (unlike a burrito, where you close the ends).

Did I forget to tell you to warm the tortillas?  OK then, warm the tortillas by wrapping them in a damp paper towel and popping them in to the microwave for 20 seconds.  If you don’t, it will still work, but the tortillas will crack.  It will still taste really good though if this happens.  Trust me on this one.

Put the tortillas with spinach into the baking pan fold down.  Line them up cozy next to one another.  Cover with sauce of choice and cheese.  We measure the cheese for the lower-cal effect, but you don’t have to if you’re a rebel with low cholesterol.

Bake at 350 until until the cheese bubbles.

I can eat 2 or 3 as a meal.  My son adds sour cream on top, sometimes I add a little extra heat with peppers.

Adios mi amigos, enjoy!