Spinach enchiladas

6 Servings

Ingredients

Quantity Ingredient
5 ounces Fresh spinach
3 cups Mushrooms, washed and
Sliced
½ Red onion, chopped
12 larges Corn tortillas
12 Slices swiss cheese, cut in
Half
26 ounces Can diced tomatoes in juice
¾ cup Diced onion
¾ cup Diced green bell peppers
4 Jalapenos, thinly sliced
2 teaspoons Honey

Directions

SAUCE ROJAS

Prepare enchiladas: Wash spinach, patting dry with paper towels.

Remove and discard stems. Coarsely chop spinach and place in large mixing bowl. Add mushrooms and onion. Place tortillas on a clean, flat work surface. Place ½ slice swiss cheese on each tortilla, top with spinach mixture and roll to a 2-inch diameter. Place tortillas in a deep-sided 9 by 12 inch (or larger) baking dish, seam side down, and sprinkle any remaining filling over the tortillas. Top with remaining swiss cheese.

Prepare Sauce Rojas: Preheat oven to 350 degrees. Place diced tomatoes in juice in large saucepan over medium-low heat and bring to a simmer. Add onion, green bell peppers and jalapenos. Cook, stirring occasionally, 15 minutes or until onions are transparent. Stir in honey.

Top enchiladas with Sauce Rojas, bake 10-15 minutes or until enchiladas are heated through and cheese is melted, and serve.

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