Enchiladas are easy to whip up for your Cinco de Mayo festivities!
A veggie, beef, and chicken recipe to choose from!
1 tablespoon olive oil
1 small yellow onion, diced
1 clove garlic, minced
10 cups fresh spinach leaves
1 tablespoon fresh lime juice
1/3 cup chopped cilantro
1 can (4.5 ounces) Old El Paso chopped green chiles
1/2 teaspoon ground cumin
1/4 teaspoon ground chili powder
1/2 cup sour cream or plain Greek yogurt
Salt and black pepper, to taste
2 cans (10 oz each) Old El Paso Mild Green Chile Enchilada Sauce
8 Old El Paso Flour Tortillas (Burrito size)
2 cups shredded Monterey Jack cheese, divided
2 cups shredded Cheddar cheese, divided
Green onions, chopped
Fresh cilantro, chopped
1. Preheat oven to 375 degrees F. In a large skillet, heat olive oil over medium high heat. Add the onion and cook until softened, about 3-4 minutes. Add the garlic and cook for an additional 2 minutes. Add the spinach leaves and cook until they are wilted and shrinks down. Stir in the lime juice, cilantro, green chiles, cumin, and chile powder. Remove from heat and stir in the sour cream. Season with salt and pepper, to taste.
2. To assemble, spread about 1/2 can of enchilada sauce in the bottom of a 9 x 13 baking dish. Fill each tortilla with about 1/3 cup of the spinach mixture. In a medium bowl, combine both kinds of shredded cheese. Sprinkle cheese over spinach mixture, about 3 tablespoons per enchilada. Roll up and place seam side down in the baking dish. When all enchiladas have been rolled and placed in the pan, top with the other 1/2 can of enchilada sauce and about 1/2 of the other can. We had some sauce leftover. Sprinkle remaining shredded cheese on top of enchiladas. Bake 20-30 minutes or until the cheese is melted, and the sauce is bubbling around the edges.
3. Garnish enchiladas with green onion, cilantro, and avocado, if desired. Serve warm.
Note-these enchiladas freeze well. Cool completely, without toppings, and place in a tupperware container. Reheat individual servings in the microwave when ready to eat! You can also freeze an entire pan and reheat in the oven!
- 2 1/2 cups enchilada sauce, divided
- 1 tablespoon olive oil
- 8 ounces ground beef
- 1 (4.5-ounce) can diced green chiles
- Kosher salt and freshly ground black pepper, to taste
- 1/2 cup canned corn kernels, drained
- 1/2 cup canned black beans, drained and rinsed
- 1 1/4 cups Monterey Jack cheese, divided
- 1 1/4 cups shredded cheddar cheese, divided
- 12 (6-inch) flour tortillas, warmed
- 2 tablespoons chopped fresh cilantro leaves
- 1 avocado, halved, seeded, peeled and diced
- 1 Roma tomato, diceed
- Preheat oven to 375 degrees F. Pour 1 cup enchilada sauce in the bottom of a 9×13 baking dish; set aside.
- Heat olive oil in a saucepan over medium high heat. Add ground beef, green chiles, salt and pepper, to taste. Cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
- In a large bowl, combine beef, corn, beans, 1/2 cup Monterey Jack cheese and 1/2 cup cheddar cheese.
- To assemble the enchiladas, lay tortilla on a flat surface and spoon 1/4 cup of the beef mixture in the center. Roll the tortilla and place seam side down onto prepared baking dish. Repeat with remaining tortillas and beef mixture. Top with remaining enchilada sauce and cheeses.
- Place into oven and bake until bubbly, about 20 minutes.
- Serve immediately, garnished with cilantro, avocado and tomato, if desired.
- 1 tablespoon butter
- 1 small onion, minced
- 2 garlic cloves, minced
- 1 lb mushrooms, chopped coarsely
- ¼ cup chicken broth
- 9 ounces fresh spinach, washed, drained and coarsely chopped
- 4 ounces cream cheese, softened
- 2 cups cooked chicken, shredded or cubed
- 3 tablespoons lime juice
- ¾ cup chicken broth
- 1 tablespoon garlic powder
- 1 cup sour cream
- ½ cup cilantro, chopped
- 8 flour tortillas
- 1½ cups Monterey jack cheese, shredded
- Preheat oven to 350 degrees and grease a 9×13 baking dish.
- For the filling: Melt the butter in a large skillet over medium heat and saute onions, garlic and mushrooms until soft and liquid has evaporated, about 5 to 7 minutes.
- Remove half of the mushroom mixture and set aside for the sauce.
- Add the chicken broth and cook for 2 more minutes.
- Add the spinach and cook until spinach has wilted and cooked down. Stir in the cream cheese until melted. Season with salt as needed. Stir in the chicken.
- For the Sauce: In a small sauce pan combine lime juice, chicken broth, and garlic powder. Add the reserved mushroom mixture, sour cream and cilantro. Reduce heat to simmer until sauce just begins to thicken. Add salt to taste.
- Divide filling evenly among the 8 tortillas, fill and roll and place them seam side down in the prepared pan.
- Pour sauce over enchiladas, top with shredded cheese and bake 10-15 minutes or until it’s nice and bubbly.
Random Gifs of me at Costco