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Sharp Health News

Creamy spinach and green chile enchiladas (recipe)

May 5, 2016

Creamy spinach and green chile enchiladas (recipe)

Enjoy a delicious twist on the traditional enchilada without a side of guilt. This quick, flavorful and vegetable-packed main dish is a great way to celebrate Cinco de Mayo. Don't be intimidated by the ingredients list – just about everything listed is a pantry staple.

Creamy Spinach and Green Chile Enchiladas
Prep time: 20 minutes / Cook time: 20 minutes / Total time: 40 minutes
Yields 8 servings

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 fresh cilantro, chopped
1 (4.5-ounce) can chopped green chiles
1/2 teaspoon ground cumin
1/4 teaspoon ground chili powder
1/2 cup plain Greek yogurt (choose low-fat or nonfat to make this dish even healthier)
Salt and black pepper, to taste
2 (10-ounce) cans mild green chile enchilada sauce
8 whole-grain wheat tortillas (or corn if you are avoiding gluten)
2 cups shredded Monterey Jack cheese, divided
2 cups shredded cheddar cheese, divided

Green onions, chopped
Fresh cilantro, chopped
Diced avocado

Preheat oven to 375° F. In a large skillet, heat olive oil over medium high heat. Add the onion and cook until softened, about 3 to 4 minutes. Add the garlic and cook for an additional 2 minutes. Add the spinach leaves and cook until they are wilted and shrink down. Stir in lime juice, cilantro, green chiles, cumin and chili powder. Remove from heat and stir in the yogurt. Season with salt and pepper to taste.

To assemble, spread about 1/2 can of enchilada sauce in the bottom of a 9x13-inch baking dish. Fill each tortilla with about 1/3 cup of the spinach mixture. In a medium bowl, combine 1 cup of each kind of shredded cheese. Sprinkle cheese over spinach mixture, about 2 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 remaining enchilada sauce. Sprinkle remaining shredded cheese on top of enchiladas. Bake 20 to 30 minutes or until the cheese is melted, and the sauce is bubbling around the edges.

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 freezer-proof container. Reheat individual servings in the microwave when ready to eat.

Recipe adapted from Two Peas and Their Pod.

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