Tuesday, August 16, 2011
Eat This: Spinach Enchiladas
House purge continues: found this recipe in a notebook, located in close proximity to Connor's second-grade writing journal. If anyone knows who Marlow is, let me know, as I would love to attribute this recipe to him. Or her. Honestly, I have no recollection of who Marlow is. But these would make a great easy weeknight meal.
MARLOW'S SPINACH ENCHILADAS
1 (10-oz.) pkg. frozen, chopped spinach, thawed, squeezed dry and chopped again if stringy
1 (10 ½-oz.) can cream of chicken soup
1 cup sour cream
1 (4-oz.) can whole green chiles, drained and coarsely chopped
¼ tsp. salt
Pepper to taste
12 (8-inch) corn tortillas
2 cups (8 ozs.) shredded Cheddar cheese
2 cups (8 ozs.) shredded Monterey Jack cheese
¾ cup sliced green onions, including both green and white parts
Adjust oven rack to the middle position. Preheat oven to 325 degrees. Coat a 13-x-9-x-2-inch baking pan with nonstick cooking spray. In blender, combine spinach, soup, sour cream, chiles, salt and pepper until smooth. Taste for seasoning and adjust with salt and pepper, if necessary. Spoon a thin layer of the sauce into the prepared pan. In a dry skillet over medium heat, warm tortillas, one at a time, until pliable. Wrap warm tortillas in a warm, damp towel to keep pliable. Assemble enchiladas as follows: tortilla, 1 T. Cheddar cheese, 1 T. Monterey Jack cheese, 1 T. onion. Place in pan snugly side by side. Spoon remaining sauce on top. Sprinkle with remaining cheese. Bake 30 minutes. Yield: 6 servings.