Vegetable Enchiladas
These super-easy, ultra-tasty enchiladas are full of deep greenery. (The edible kind, not the ones that border your backyard.)
- 10-12 white corn tortillas
- 1 10-ounce box frozen spinach, defrosted and drained
- 5 ounces frozen peas, defrosted (half a box)
- 1 medium can artichoke hearts, drained and chopped
- 1 can cream of poblano soup
- 1 can mild verde enchilada sauce
- 1 cup shredded Monterey Jack cheese
Preheat oven to 375°.
Make sure your spinach is well drained by squeezing it through a clean dish towel or cheesecloth.
In a bowl, mix together the spinach, peas, chopped artichoke hearts and soup.
Spread a large spoonful of the filling into a tortilla, wrap and place in large casserole dish.
Repeat. Should make 10 to 12 enchiladas.
Set the enchiladas snugly against one another in the dish.
Pour the verde sauce over the tops, then top with cheese.
Bake about 30 minutes until cheese is melted and starting to brown.
- Canned or frozen ingredients surely save time, but nothing is as nutritious as fresh. Use them whenever you can!
- Check out our Hispanic Heritage page for even more Hispanic Heritage content.
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