Mexican Creamy Spinach Enchilada

As I mentioned in a previous post, I love spinach. I buy them fresh or frozen. When the frozen spinach is on sale, I buy a lot and just keep it in the freezer and when I need some, I just let it defrost in the fridge the night before and use it the next day.  A pound of frozen spinach would be good for at least 4 servings (of 1/2 cup per serving). Fresh spinach on the other hand, has 7 calories per cup.  For this recipe, I am using 1/2 cup of frozen spinach.

Spinach is a vegetable that prevents heart attacks, has neurological benefits, bone mineralization, is anti-ulcerative, has anti-cancerous property, and gives skin some protection.  It is also good for the eyes, nervous system, cardiovascular disorders, and good for the  bones.  It is a good source of potassium, manganese, zinc, magnesium, iron and calcium

A half a cup of frozen, chopped , cooked, boiled, drained, without salt spinach, has 32 calories, Potassium 286.9mg and Carbohydrates 4.6g, Vitamin A 229%, Vitamin C3%, Calcium 15% · Iron 10%.

Here is my version of the Mexican Creamy Spinach Enchilada.

Ingredients

For the Spinach

spray cooking oil

1 cup – defrosted and drained Spinach

1 clove garlic – minced

1/4 medium onion – sliced

salt and pepper to taste

2 tablespoon sour cream or Mexican Crema or Neufchatel (light cream cheese)

4 tablespoons salsa or marinara sauce for topping

1/4 cup Monterey Jack cheese for topping

2 corn tortillas

Directions

Heat the pan in medium heat. Spray pan with oil. Add the onions and cook until transparent.  Then add the garlic and cook for 1-2 minutes. Add the spinach & saute’.  Cook for about 3-4 minutes or until all the flavors combine.  Add the sour cream (or Mexican Crema or cream cheese). Cook until the sour cream is completely mixed.  Set aside.

Heat another pan in medium, heat the tortillas until it is pliable.  Put half of the spinach mixture over the tortilla and roll it. Set it aside and repeat the same with the second tortilla.

Put back both enchiladas to the pan and spoon the salsa over it and top it with cheese. Cover the pan and cook until cheese is melted.

Mexican Creamy Enchilada Nutri Info

 

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