I know spinach is not a traditional filling for enchiladas.
Consider these ‘alternative enchiladas’.
Actually, no…. I just changed my mind. Many people think that black beans, jalapeño peppers and avocados are classic enchilada fillings.
They are misinformed.
They have been reading fake recipes and watching fake cooking shows.
Spinach is, has been, and always will be the best kind of enchilada.
Everyone loves them.
Beef and Spinach Enchiladas
Total time: 45 minutes
- 10oz (300gr) ground beef
- 7oz (200gr) frozen spinach, thawed, squeezed dry
- 1 onion, chopped
- 1 red pepper, chopped
- 2 cloves garlic, minced
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- 2 cups (15oz, 450gr) tomatoes, peeled, chopped
- 1/2 cup (4oz, 120gr) cream cheese
- 1/2 cup (2oz, 60gr) shredded cheese
- 4 tsp olive oil
- 6 corn tortillas
- Heat 2 tsp oil in large skillet. Add chili powder, cumin, paprika, and sauté 1 minute.
- Add onion, pepper, garlic, and sauté 5 minutes.
- Add tomatoes, reduce heat and simmer 10 minutes to reduce and thicken.
- In another skillet heat remaining 2 tsp oil. Add beef and sauté, breaking it up as it browns.
- Add cream cheese, spinach and 1 cup of the sauce. Stir to combine.
- Put 1/3 cup of sauce into a baking dish large enough to hold 6 enchiladas.
- Divide the beef/spinach mixture into 6ths, spoon onto tortillas and roll up. Place seams side down on the sauce in the baking dish.
- Pour the rest of the sauce over the finished enchiladas and sprinkle with shredded cheese.
- Cover and bake at 400F (200C) for 15 minutes.
- Uncover, bake 5 minutes longer.
- Remove and serve.
Maybe I’ve been spending too much time on Facebook.
Or watching the news.
Or paying attention to what’s going on.
Yes, yes, yes….. I know none of it’s actually funny (although some of the opinion pieces are pretty good).
But we have to have some way of letting off a bit of steam.
Now here’s the honest part:
I had planned on making Beef and Spinach Crêpes…. Then I found myself in the Old El Paso section at the supermarket (yes, all of our supermarkets have an Old El Paso section – weird, huh?)
I remembered how much I love Mexican food.
I bought tortillas.
Thus is a recipe born.
There may come a time when all of you on that side of the pond are jealous of my ability to buy Old El Paso tortillas……
6 thoughts on “Beef and Spinach Enchiladas; they’re great…. trust me”
Don’t you believe it. Spinach has always been my favorite filling for Enchiladas. There has and always will be more than one way to accomplish a recipe.
I would rather eat these than watch the news, the news is depressing and these would make me very happy !!
I also think spinach is a great addition to the filling, Kate.
And just to let you know I have nominated you for the Mystery Blogger Award: https://bakingfanatic.wordpress.com/2017/02/01/mystery-blogger-award/ Best wishes, Philip ?
Love this, Katie. Very funny post. I printed the recipe also. 🙂
I believe you! I believe you! This sounds fabulous! Even though it’s missing a few chillies. 😉
The spinach and beef enchiladas part. Not the paying attention to the news part.
Tanna,spinach is good in everything… almost
kate, the news lately is awful. I think I’ll quit watching, too lol
Phillip, thanks, i’ll check it out
Christine, thanks – both counts
Elizabeth, add chillies at your own risk,… it might improve the news as well
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