I know I said I would post this yesterday (if you follow me on IG you know what I am talking about) but honestly, I got so excited about my bears, I posted them instead!
Earlier this year, my hubby suggested that maybe we should try to do Meatless Monday’s every week. We are at about 75%… I struggle to keep my family filled (two teens, four runners… constant feeding schedule…LOL). This whole meatless thing has pushed me out of my comfort zone and away from several of my ‘go to’ pasta meals. Plus, for some reason, I have had a serious (like several month) craving for Mexican food – I could eat it several times a week and several times a day (and often do!). When I stumbled on some meatless Mexican dishes, I thought I would take on the challenge of trying to add in a bit more protein for my runners. The results were very yummy!
Spinach and Green Chili Enchiladas
- 1 small onion, diced
- a small bit of olive oil
- 1 large package of fresh spinach, chopped
- 2 cans green chilis (the small ones – sorry I have thrown mine away – can’t grab the size)
- juice of 1 lime
- 1 cup greek yogurt
- 2 cloves garlic, minced
- 1 tsp cumin
- 1/4 tsp chili powder
- 1 large can of green enchilada sauce
- 2 cups shredded pepper jack
- 1 cup shredded cheddar
- 8 burrito size flour tortillas
- chopped cilantro, avocado, greek yogurt for toppings
Saute onion and garlic in a deep skillet until onion is clear. Add in spinach and cook until wilted. Next add in green chilis, lime juice, cumin and chili powder. Saute until warm all the way through. Remove from heat, stir in greek yogurt. Spoon a 1/4 cup of the enchilada sauce into the bottom of a 9×13 pan and spread around. Place a spoon full of spinach mixture down the middle of a tortilla, cover with pepper jack and roll closed. Place on top of enchilada sauce, closed size down. Repeat with remaining tortillas until pan is filled. Top with remaining enchilada sauce. Bake at 375 for 20 minutes. Sprinkle with cheddar cheese (and any remaining pepper jack – I didn’t have any left) and bake for another 5 minutes. Top with cilantro, greek yogurt or other toppings.
This dish does freeze well, and I have been known to make a double batch, eat one, freeze one. To freeze it, make up to point of baking, but instead of baking, cool completely, cover and freeze for up to 3 months. To cook after freezing, thaw on the counter and continue with baking.