Spinach and Feta Enchiladas
Cheesy, crazy yummy Spinach and Feta Enchiladas. Assemble in advance for easy entertaining, or throw them together to make any dinner just that much more special.
Ingredients
- 1 10 oz boxes frozen chopped spinach, thawed and water squeezed out
- 1 4 oz pkg feta cheese
- ¼ cup very finely diced onion
- 3 cups shredded Monterey Jack cheese divided
- 1 prepared recipe Roasted Tomatillo Salsa
- ¼ cup vegetable stock
- kosher salt
- fresh cracked pepper
- 16 white corn tortillas
- extra virgin olive oil in a mister or cooking spray
- ¼ cup fresh chopped cilantro
- 1 avocado pitted and sliced
Instructions
- In a bowl, combine the spinach, feta, onion, and 1 cup Monterey Jack cheese. Add a couple pinches kosher salt and pepper. Set aside.
- Add the vegetable stock to the salsa. Set aside.
- Heat a nonstick pan on medium-high heat. Spray the pan with oil. Add a tortilla, and cook until lightly toasted on the bottom side. Spray the top side with oil, flip, and lightly cook the other side. Repeat for the rest of the tortillas.
- To assemble, lay out tortillas on a large board. Top each with spinach filling and roll up. Place enchiladas in a 13x9 baking dish, sprayed with oil. Pour the Roast Tomatillo Salsa over the enchiladas. Top with the remaining cheese.
- Bake at 400F until heated through and golden on top (15-20 minutes). Serve 2-3 enchiladas per person, topped with cilantro and avocado slices. Yields: 6-8 servings.
Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.
Tried this recipe?Leave a comment below and let me know!