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.