Spinach enchiladas
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | ounces | Fresh spinach |
| 3 | cups | Mushrooms, washed and |
| Sliced | ||
| ½ | Red onion, chopped | |
| 12 | larges | Corn tortillas |
| 12 | Slices swiss cheese, cut in | |
| Half | ||
| 26 | ounces | Can diced tomatoes in juice |
| ¾ | cup | Diced onion |
| ¾ | cup | Diced green bell peppers |
| 4 | Jalapenos, thinly sliced | |
| 2 | teaspoons | Honey |
Directions
SAUCE ROJAS
Prepare enchiladas: Wash spinach, patting dry with paper towels.
Remove and discard stems. Coarsely chop spinach and place in large mixing bowl. Add mushrooms and onion. Place tortillas on a clean, flat work surface. Place ½ slice swiss cheese on each tortilla, top with spinach mixture and roll to a 2-inch diameter. Place tortillas in a deep-sided 9 by 12 inch (or larger) baking dish, seam side down, and sprinkle any remaining filling over the tortillas. Top with remaining swiss cheese.
Prepare Sauce Rojas: Preheat oven to 350 degrees. Place diced tomatoes in juice in large saucepan over medium-low heat and bring to a simmer. Add onion, green bell peppers and jalapenos. Cook, stirring occasionally, 15 minutes or until onions are transparent. Stir in honey.
Top enchiladas with Sauce Rojas, bake 10-15 minutes or until enchiladas are heated through and cheese is melted, and serve.