How to Make Spinach Enchiladas

Spinach Enchiladas are a Louisiana favorite especially around the Lenten season between Ash Wednesday and Easter when Catholics do not eat meat on Friday.

Vegetable casseroles and seafood dishes become staples on Friday restaurant menus.

Our favorite local Tex-Mex restaurant only adds the Spinach Enchiladas to their menu during Lent, and we order them every time they’re on the menu.

The wonderful sour cream sauce really makes this spinach enchilada casserole awesome!

Prep and Cooking Time: Less than 1 hour
Serves: 3-4

Ingredients for Spinach Enchiladas

Ingredients for the Sour Cream Sauce

2 tablespoons butter
2 tablespoons all-purpose flour
1 (8 oz) container of sour cream
1 cup chicken stock

Ingredients for the Enchiladas

1 tablespoon olive oil (or your favorite cooking oil)
1/2 diced onion
1 (family-size) bag of fresh spinach
1 container fresh sliced mushrooms (optional)
Salt and pepper to taste
1 package of large flour tortillas
1 (8 ounce) package Jalapeno-Jack cheese (Pepper Jack) – shredded
Jalapeno slices or fresh cilantro for garnish

Cooking Directions for Spinach Enchiladas

Pre-heat oven to 350 F.

Make the Sour Cream Sauce

Begin by melting butter in a deep skillet and add flour stirring until well blended.

With a whisk blend in the sour cream.

Add one cup of chicken stock.

Blend with a whisk until you get all of the lumps out.

Lower the heat to keep warm.

Make the Enchiladas

In a large 6 quart pot heat 1 tablespoon of olive oil on medium heat (#6).

Saute onion about one minute.

Add in whole bag of fresh spinach.

Cover and cook for about five minutes. Spinach will cook way down.

Prepare a baking sheet or 13-inch x 9-inch pan by spraying with canola spray oil.

Preheat the tortillas according package directions.

(I typically wet 4 paper towels and wrap around the flour tortillas and place in the microwave about 30 seconds. You just want to soften them.)

On a plate, place a flour tortilla.

Fill with a spoonful of the spinach and mushrooms.

Top with Jalapeno-Jack cheese and roll.

Place seam side down on the baking sheet.

Try using a toothpick if they will not stay rolled.

Continue with remaining tortillas.

Pour the sour cream sauce across the tops of the enchiladas.

Top with additional cheese, jalapeno slices, black olives or fresh cilantro for garnish.

Bake in the oven about 10 minutes or enough to heat and melt the cheese inside the enchiladas.

Serving Suggestions for Spinach Enchiladas

Serve on a plate with Spanish rice and black beans. (Sliced avocados are a nice tough, too.)

This is a great vegetarian dish as well as very rich in nutrients. It tastes darn good too!

Other serving suggestions: fill with crab-meat or small sauteed shrimp.