These are the enchiladas I made a week in advance and froze. I just popped them in the oven straight from the freezer before serving them. Unfortunately, to keep the family from snacking until they were served, I suggested a walk. But as usual, we ran into friends in the neighborhood. This part we love. I just wasn't proud of myself for letting the enchiladas crisp a little too much on the edges. They were still very good.
I have recently found some large corn-flour-mixed tortillas at Publix. I love the size. And we really like the flavor. They are our new favorite product. I'm sorry I can't seem to find them online. So consider the size of the tortillas I used when making this recipe. While it made six large enchiladas that fed us two meals, it may not work the same for you. You may not want it to.
Also, remember you can use a can of enchilada sauce instead of the tomatoes. But we really liked the tomatoes.
Recipe for Spinach Enchiladas
- 1/2 can fire roasted tomatoes
- 1/2 teaspoon or more ground cumin
- 1/2 teaspoon or more chili powder
- 1/2 teaspoon or more garlic powder
- 1 cup onions, sliced
- 1 cup peppers, sliced
- 4 cups spinach, packed
- 4 oz. sour cream, more or less to taste
- 2 cups cheese, more or less to taste
- 6 burrito-sized corn tortillas
Combine tomatoes and next three seasonings, set aside. Saute onion and peppers in oil until softened. Add spinach and wilt. Soften tortillas.
Spread one spoonful of sour cream on tortilla. Spoon spinach mixture into tortilla and top with cheese. Roll tightly and place in a 9x9 pan. Repeat with remaining ingredients.
Top with tomato mixture and bake at 400'F for 25-30 minutes until warmed through.
To Freeze: Leave off tomatoes. Cover with foil and freeze. Before eating remove from freezer, top with tomatoes and bake.
