Spinach and Cheese Enchiladas
Original recipe at Mel's Kitchen Cafe
Although listed as optional in the recipe, I highly recommend serving these with toppings like sour cream, avocado, tomatoes, etc. The different textures and flavors of the fresh toppings are woooooonderful on the smoky, tasty enchiladas.
List of Ingredients
- 1 teaspoon oil
- 1/2 onion, chopped
- 9 ounces fresh spinach
- 1-2 tablespoons chicken broth or water
- Salt and pepper to taste
- 1 1/2 tablespoons oil
- 3 tablespoons all-purpose flour
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 teaspoons dried oregano
- 2 teaspoons garlic powder
- 2 cups low-sodium chicken broth
- 2 teaspoons white vinegar
- Salt and pepper to taste
- 4 ounces Monterey Jack cheese shredded (about 1 cup)
- 4 ounces sharp cheddar cheese shredded (about 1 cup)
- 10 corn tortillas
- Sour cream, avocado, chopped tomatoes for serving, if desired
How to Cook
- For the spinach mixture, in...
- For the spice mixture, heat...
- Slowly add one cup of the...
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