So, I made a test run of these enchiladas a few weeks back. I've had some enchilada scares in the past before, and always made them way more complicated than they needed to be. They were so good the first time that I just knew that I had to make them again with just a few minor tweaks!
These bad boys were so awesome that my brother's finance left me a note (or two) which I found the next morning after our family dinner saying that she loved them so much. Thanks Jess, that really tickled my pickle!
With it being so hot here right now, I was forced to bake these on our outdoor grill, which ended up working out just as well as in the oven so long as I kept an eye on the grill's temperature. How's that for being clever? The Texas heat will force you to be resourceful!
I wanted to make these enchiladas cheesy, but also add in some of the good stuff like kale and spinach, so that I wouldn't feel guilty about indulging in them. Plus, I think I'm secretly trying to suggest to my brother and his finance that they should start back with being vegetarians again, so I didn't want to fill these guys with any meat.
I really enjoy eating meatless meals a couple of nights a week and I think that if it were up to me I could easily become a vegetarian myself. That might have something to do with the fact that I was traumatized in kindergarten by an over zealous teacher around Thanksgiving and that I was had to be told that meat came from a meat tree from then on.
Either way, vegetarian or carnivore, you're sure to love these enchiladas!
The Spanish rice and black beans here were courtesy of my lovely mother as part of our little family get together.
Given my success and love of these enchiladas, I'm inspired to make more very soon!
Cheesy Spinach & Kale Verde Enchiladas
Servings: 8 • Size: 1 Enchilada • Calories: 208.7 • Fat: 7.3 g • Carb: 21 g • Fiber: 2.9 g • Protein: 14.6 g • Sugar: 2.5 g • Sodium: 617.9 mg
1/2 Large Yellow Onion, Chopped
1 (15 Oz.) Can Verde Enchilada Sauce
6 Oz. Stubb's Green Chile Anytime Sauce (Or more Verde Enchilada Sauce.)
1 Tbsp. Whole Wheat White Flour
10 C. Baby Kale & Baby Spinach Blend
1 Garlic, Minced
1 1/2 Tsp. Taco Seasoning
8 Whole Wheat & Corn Tortillas
1 1/2 C. Reduced Fat Shredded Mexican Cheese Blend
1 1/2 C. Fat Free Shredded Cheddar Cheese
Preheat the oven (or even your grill) to 350 degrees F.
Brown your onion in a sauce pot over medium-high heat; reserve half of the onions aside in a large skillet.
Add in the enchilada sauce, the anytime sauce, and whisk in the flour until no clumps remain.
Continue to heat through until thickened and bubbling.
Remove the post from the heat and allow to cool.
Cook your greens over a medium heat with the reserved cooked onions, garlic, and taco seasoning until the greens are nice and wilted.
You may have to cook the greens in batches depending on how big your skillet is.
Pour about half of the slightly cooled sauce into the bottom of an 11x13" baking dish and spread it out to coat the base of the pan.
Divide the spinach and onion mixture evenly among tortillas and top with about 2 tbsp. of each cheese; leaving about 1 c. (total) of cheese leftover.
Place the rolled enchiladas seam side down into the base of the prepared baking dish.
Top the enchiladas with the remaining sauce mixture.
Top the sauced enchiladas with the reserved 1 c. of cheese.
Cover with foil and bake in the preheated oven (or grill) for about 15-20 minutes or until the cheese has melted and the sauce is bubbly.
Remove the dish from the oven (or grill) and plate your enchiladas!
Enjoy right away!
I topped mine with a drizzle of Skinny Creamy Jalapeño Ranch and pickled jalapeños.