Spinach Enchilada Recipe
A vegetarian Mexican recipe with -4 corn flour tortilla - or whole wheat tortilla, -4 sour cream, cheddar cheese - or mexican cheese. Ready in 55 min, serves 4.
Curated byMateo Hernandez🇲🇽
Instructions
32 steps- 1
To begin making the Spinach Enchiladas, first make the sauce
spinach - a bunch - 2
To do this, blend the Adobo chillies with the tomato puree, in a ginder
tomato - finely chopped(1)homemade tomato puree(1/2 cup)red chilli powder(2 teaspoon)chipotle chillies / peppers - finely chopped (optional)(2) - 3
Set this aside
- 4
Place a pan on the heat and warm the oil in it
- 5
Sprinkle the flour and saute until toasty and aromatic
-4 corn flour tortilla - or whole wheat tortilla(3)all purpose flour (maida) - or whole wheat flour(1 tablespoon) - 6
Add the garlic, chilli powder, cumin powder and sauté for a 2-3 seconds, before adding the tomato puree, salt, sugar and vegetable stock
cloves garlic - finely minced(3)cumin seeds (jeera)(2 teaspoon)salt - to tastetomato - finely chopped(1)clove garlic - minced(1)salt - to taste-3 cloves garlic - minced(2)homemade tomato puree(1/2 cup)red chilli powder(2 teaspoon)cumin powder (jeera)(1 teaspoon)sugar(1/2 teaspoon)vegetable stock(2 cups)salt - to taste - 7
Stir together and bring to a boil
- 8
Then cook on low heat for 5 minutes
soy granules - soaked in hot water for 10 minutes and drained(1/2 cup) - 9
Adjust the consistency of the sauce with stock or water, if required
soy granules - soaked in hot water for 10 minutes and drained(1/2 cup)vegetable stock(2 cups) - 10
Then, proceed to make the filling
- 11
Place another pan on the heat
- 12
Warm some oil and add cumin seeds
cumin seeds (jeera)(2 teaspoon)cumin powder (jeera)(1 teaspoon) - 13
Once they sizzle, add the onions, garlic and jalapenos and saute for 1-2 minutes
onion - finely chopped(1)soy granules - soaked in hot water for 10 minutes and drained(1/2 cup)pickled jalapenos - chopped (or to taste)(2)cloves garlic - finely minced(3)onion - finely chopped(1)clove garlic - minced(1)pickled jalapenos - chopped or use crushed black pepper(1)-3 cloves garlic - minced(2) - 14
Add the spinach and stir
spinach - a bunch - 15
Cook the spinach until it just wilts
spinach - a bunch - 16
Then, add the soy granules, paneer and season with salt and pepper
soy granules - soaked in hot water for 10 minutes and drained(1/2 cup)salt - to tastepickled jalapenos - chopped or use crushed black pepper(1)salt - to tastesalt - to taste - 17
Mix well and cook for a minute
- 18
Then, take the pan off the heat
- 19
The next step is to make the Pico de Gallo
- 20
Toss all the ingredients - onion, tomato, garlic, jalapeno, coriander leaves, lemon juice and salt to taste
onion - finely chopped(1)cloves garlic - finely minced(3)salt - to tasteonion - finely chopped(1)tomato - finely chopped(1)clove garlic - minced(1)coriander (dhania) leaves - handfullemon juice - from lemon(1)salt - to taste-3 cloves garlic - minced(2)homemade tomato puree(1/2 cup)salt - to taste - 21
To assemble the Enchiladas, grease an 8 inch baking dish
- 22
Begin by adding a ladle full of the sauce into the pan and spread it
- 23
Warm the Tortillas on a griddle pan or for a minute in the microwave
-4 corn flour tortilla - or whole wheat tortilla(3) - 24
Then place one tortilla on a flat surface
-4 corn flour tortilla - or whole wheat tortilla(3) - 25
Spoon in about 2-3 tablespoon of the spinach filling in a line, in the middle of the tortilla
-4 corn flour tortilla - or whole wheat tortilla(3)spinach - a bunch - 26
Top it with about a tablespoon Pico de gallo and a tablespoon of sour cream
-4 sour cream(3 tablespoon) - 27
Tightly roll the Tortilla int a tube and place it seam side down in the baking dish
-4 corn flour tortilla - or whole wheat tortilla(3) - 28
Proceed similarly with all the tortillas, line them up in the baking dish over the layer of the sauce
-4 corn flour tortilla - or whole wheat tortilla(3) - 29
After all the tortillas are filled and arranged in the baking dish, ladle the sauce on them, till the tortillas are well covered with the sauce
-4 corn flour tortilla - or whole wheat tortilla(3) - 30
Sprinkle cheese and cover the dish with foil
cheddar cheese - or mexican cheese(1/2 cup) - 31
Bake in a preheated oven at 180 degrees C for 30-40 minutes, until the sauce is bubbling
soy granules - soaked in hot water for 10 minutes and drained(1/2 cup) - 32
Serve the Spinach Enchiladas hot with Cuban Black Bean Salad for a simple weeknight dinner
spinach - a bunchwhole black peppercorns - freshly cracked(1/2 teaspoon)pickled jalapenos - chopped or use crushed black pepper(1)
Rate this recipe
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Spinach Enchilada Recipe
A vegetarian Mexican recipe with -4 corn flour tortilla - or whole wheat tortilla, -4 sour cream, cheddar cheese - or mexican cheese. Ready in 55 min, serves 4.
Curated byMateo Hernandez🇲🇽
Estimated Nutrition Highlights
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Directions
32 steps- 1
To begin making the Spinach Enchiladas, first make the sauce
spinach - a bunch - 2
To do this, blend the Adobo chillies with the tomato puree, in a ginder
tomato - finely chopped(1)homemade tomato puree(1/2 cup)red chilli powder(2 teaspoon)chipotle chillies / peppers - finely chopped (optional)(2) - 3
Set this aside
- 4
Place a pan on the heat and warm the oil in it
- 5
Sprinkle the flour and saute until toasty and aromatic
-4 corn flour tortilla - or whole wheat tortilla(3)all purpose flour (maida) - or whole wheat flour(1 tablespoon) - 6
Add the garlic, chilli powder, cumin powder and sauté for a 2-3 seconds, before adding the tomato puree, salt, sugar and vegetable stock
cloves garlic - finely minced(3)cumin seeds (jeera)(2 teaspoon)salt - to tastetomato - finely chopped(1)clove garlic - minced(1)salt - to taste-3 cloves garlic - minced(2)homemade tomato puree(1/2 cup)red chilli powder(2 teaspoon)cumin powder (jeera)(1 teaspoon)sugar(1/2 teaspoon)vegetable stock(2 cups)salt - to taste - 7
Stir together and bring to a boil
- 8
Then cook on low heat for 5 minutes
soy granules - soaked in hot water for 10 minutes and drained(1/2 cup) - 9
Adjust the consistency of the sauce with stock or water, if required
soy granules - soaked in hot water for 10 minutes and drained(1/2 cup)vegetable stock(2 cups) - 10
Then, proceed to make the filling
- 11
Place another pan on the heat
- 12
Warm some oil and add cumin seeds
cumin seeds (jeera)(2 teaspoon)cumin powder (jeera)(1 teaspoon) - 13
Once they sizzle, add the onions, garlic and jalapenos and saute for 1-2 minutes
onion - finely chopped(1)soy granules - soaked in hot water for 10 minutes and drained(1/2 cup)pickled jalapenos - chopped (or to taste)(2)cloves garlic - finely minced(3)onion - finely chopped(1)clove garlic - minced(1)pickled jalapenos - chopped or use crushed black pepper(1)-3 cloves garlic - minced(2) - 14
Add the spinach and stir
spinach - a bunch - 15
Cook the spinach until it just wilts
spinach - a bunch - 16
Then, add the soy granules, paneer and season with salt and pepper
soy granules - soaked in hot water for 10 minutes and drained(1/2 cup)salt - to tastepickled jalapenos - chopped or use crushed black pepper(1)salt - to tastesalt - to taste - 17
Mix well and cook for a minute
- 18
Then, take the pan off the heat
- 19
The next step is to make the Pico de Gallo
- 20
Toss all the ingredients - onion, tomato, garlic, jalapeno, coriander leaves, lemon juice and salt to taste
onion - finely chopped(1)cloves garlic - finely minced(3)salt - to tasteonion - finely chopped(1)tomato - finely chopped(1)clove garlic - minced(1)coriander (dhania) leaves - handfullemon juice - from lemon(1)salt - to taste-3 cloves garlic - minced(2)homemade tomato puree(1/2 cup)salt - to taste - 21
To assemble the Enchiladas, grease an 8 inch baking dish
- 22
Begin by adding a ladle full of the sauce into the pan and spread it
- 23
Warm the Tortillas on a griddle pan or for a minute in the microwave
-4 corn flour tortilla - or whole wheat tortilla(3) - 24
Then place one tortilla on a flat surface
-4 corn flour tortilla - or whole wheat tortilla(3) - 25
Spoon in about 2-3 tablespoon of the spinach filling in a line, in the middle of the tortilla
-4 corn flour tortilla - or whole wheat tortilla(3)spinach - a bunch - 26
Top it with about a tablespoon Pico de gallo and a tablespoon of sour cream
-4 sour cream(3 tablespoon) - 27
Tightly roll the Tortilla int a tube and place it seam side down in the baking dish
-4 corn flour tortilla - or whole wheat tortilla(3) - 28
Proceed similarly with all the tortillas, line them up in the baking dish over the layer of the sauce
-4 corn flour tortilla - or whole wheat tortilla(3) - 29
After all the tortillas are filled and arranged in the baking dish, ladle the sauce on them, till the tortillas are well covered with the sauce
-4 corn flour tortilla - or whole wheat tortilla(3) - 30
Sprinkle cheese and cover the dish with foil
cheddar cheese - or mexican cheese(1/2 cup) - 31
Bake in a preheated oven at 180 degrees C for 30-40 minutes, until the sauce is bubbling
soy granules - soaked in hot water for 10 minutes and drained(1/2 cup) - 32
Serve the Spinach Enchiladas hot with Cuban Black Bean Salad for a simple weeknight dinner
spinach - a bunchwhole black peppercorns - freshly cracked(1/2 teaspoon)pickled jalapenos - chopped or use crushed black pepper(1)
Rate this recipe
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