Best Cheesy Spinach Enchiladas Recipes

CHEESY SPINACH ENCHILADAS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a large bowl, mix together ground round, spinach, 3/4 cup (175 mL) of the cheese, freekeh and green onion.
• Spread 1/2 cup (125 mL) of the picante sauce in the bottom of a lightly greased 13 x 9-inch (33 x 23 cm) baking pan.
• Fill each tortilla with 3/4 cup (175 mL) of the filling mixture. Roll up snugly, tucking in ends a bit. Place seam side down in pan. Fill rest of tortillas and place in pan.
• Spread remaining picante sauce over the top of the tortillas. Sprinkle with remaining 1 cup (250 mL) cheese.
• Bake in the preheated oven with rack in the middle, for 18 to 20 minutes.

CHEESY CHICKEN WITH SPINACH ENCHILADAS

Steps:

• 1. Preheat oven to 350 degrees F. (175 degrees C). 2. Cover bottom of skillet with olive oil, cook chicken until no longer pink and juices run clear. Remove chicken to cube or shred. Once the chicken is shredded, stir in 3 Tablespoons of flour. In same skillet (do not remove juices) add onion, garlic, peppers, and seasonings. When onions begin to soften, return chicken to skillet. Juices will be aborbed by flour. 3. Transfer mixture to large mixing bowl. Stir in 1 1/2 cup chedder cheese, sour cream, 1 can enchilada sauce, and spinach. Mix till everything is covered with sauce and cheese. 4. In greased 9x13 baking dish, cover bottom with half can of crushed tomatos. Roll even amount of the mixture in the tortillas and arrange in baking dish. Cover with mixture of enchilada sauce, crushed tomatos and salsa. Top with remaining cheese. Bake uncovered in oven for 20 to 25 minutes, when cheese is melted and sauce is bubbly. Cool 10 minutes before serving.