Ingredients for Jalapenos Spinach Enchiladas
- Frozen Chopped Spinach
- 2 cloves garlic, minced
- 1 medium onion, chopped
- Fresh Mushrooms
- Butter
- White Bread
- Salt
- White Pepper
- Nutmeg
- Chili Powder
- Eggs
- Monterey Jack And Cheddar Cheese Blend
- Flour Tortillas
- Half And Half
- Cayenne Pepper
- Cornstarch
- Cilantro
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How to Make Jalapenos Spinach Enchiladas
- Preheat oven to 375°F (190°C).
- Sauté onion and garlic in oil until softened, about 5 minutes.
- Add jalapeños and spinach; cook until spinach wilts, about 3-5 minutes.
- Stir in softened cream cheese until melted and combined.
- Remove from heat and stir in half of the shredded cheese.
- Lightly oil a 9x13 inch baking dish.
- Fill each tortilla with the spinach mixture, roll up tightly, and place seam-down in the baking dish.
- Pour enchilada sauce evenly over the enchiladas.
- Sprinkle the remaining cheese over the top.
- Bake for 20-25 minutes, or until heated through and cheese is bubbly and lightly browned.
- Let stand for 5-10 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
34 g
Sugar
13g
Fat
56g
Carbs
10g
