Frozen spinach is a good buy; it takes a lot of spinach to cook down to 10 ounces, and all the work is done for you. Be sure it’s well drained before using in this or any recipe.
Serves: 6Hands-on: 25 minutesTotal: 1 hourDifficulty: Easy
- 2 cans (10 oz.) enchilada sauce
- 1 package (10 oz.) frozen spinach
- 2 Tbsp. butter
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 serrano chili, minced
- 4 green onions, chopped
- 1 package (3 oz.) cream cheese, softened
- 1 cup sour cream
- 2 cups shredded queso enchilada
- 12 flour tortillas
- Bring enchilada sauce to a simmer in a small saucepan. Thaw spinach and drain in colander. Press down on the spinach to get rid of liquid. Place spinach in a kitchen towel and press again to dry. Set aside.
- In heavy skillet, melt butter and add onion, garlic, serrano chili, and green onions. Cook and stir over medium heat for 4 to 5 minutes until onions are crisp-tender. Stir in drained spinach; cook and stir for 3–4 minutes. Remove from heat and stir in cream cheese and sour cream until cheese melts. Stir in 1 cup queso enchilada.
- Preheat oven to 350°F. Coat bottom of 13-by-9-inch glass baking dish with a few spoonfuls of the enchilada sauce. Using tongs, dip each tortilla briefly into the hot enchilada sauce and place on work surface. Top with a spoonful of spinach filling and roll up; place in casserole. Repeat using remaining tortillas, sauce, and filling. Pour remaining enchilada sauce over all and sprinkle with remaining 1 cup cheese.
- Bake at 350°F for 25 to 35 minutes until casserole is bubbly and cheese melts.