Spinach Enchiladas Directions: In heated skillet add olive oil, onion, mushrooms, seeded and diced peppers, spinach, and cumin. Sauté until onion is translucent and peppers soft. (If adding meat) Remove veggies and set aside while preparing meat until thoroughly cooked. Once meat is cooked add to veggie mixture cover and set aside.
Ingredients: 20 Corn Tortillas (extra soft) 1 lb. Ground lean pork / turkey / chicken (optional)
2 cups (fresh) Spinach 1 lg. (diced) Onion 1 cup (fresh) Cilantro 2 Poblano Peppers 1 cup Mushrooms (optional) 1 cup Sour Cream 5 Tomatillos 1 lg. Avocado 2 Garlic (cloves)
In separate pot bring tomatillos (covered in water) to a quick boil 1 minute. Simmer until dark and soft. Drain and set aside to cool for 10 minutes. Rinse, drain, and chop cilantro. Cut, slice, peel, and pit avocado. Peel and rinse garlic (Peel cloves by crushing them lightly with the flat of a knife and the heel of your hand) In blender, add tomatillos, cilantro, avocado, garlic, salt, sour cream, cream mixture 3 minutes.
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Set aside. Pre-heat oven on Bake at 350 . In 2-3” deep baking pan spread a small portion of green salsa. Layer 6 tortillas evenly 2 in each row. Drizzle a little more salsa. Evenly cover with veggie mixture and grated cheese. Repeat another layer. Add last layer of tortillas, veggie / meat mixture, grated cheese. Pour remaining salsa, grated cheese, and bake in oven for 20 minutes. Top off with fresh cilantro, onions, black olives, green onions, etc. (optional) and serve.
2 tsp. Cumin (Comino) 1 tsp. Sea Salt 1 cup (shredded) Monterey Jack cheese 4 tbls Extra Virgin Olive Oil
This recipe will feed a family of 4 for as little as $4.00 a plate! 26