Spinach Enchiladas

If you had asked me as a kid if I like Spinach Enchiladas, the answer would have been an overwhelming NO! But once I got hooked on Spinach Artichoke Dip, I started to notice and taste all the delicious possibilities that spinach had to offer. Spinach works in just about anything, and really adds both color and nutrition to a dish; so now, I almost always have at least one package of it in my freezer to toss into a dish that I am cooking. Lately, I have really been into ordering Spinach Enchiladas out at restaurants, which is not the norm for me, but they have been hitting the spot (and well, the addition of the spinach should make me feel less guilty for all the chips and salsa, right?), and every restaurant seems to have such different versions. Some are in red sauce, others a cream sauce, and some have even been topped with sliced almonds that added a delicious element to the dish.

While watching some football a couple of Sunday nights ago, I got a craving for some Spinach Enchiladas, and while I could have gone out and picked up some take-out, I realized that I had all the ingredients on hand, so I decided to just make them myself! Let me say, these really are very easy, and they are really delicious. This night, I made them with a packet of enchilada sauce mix that I doctored up with some Chipotle seasoning for a bit of heat, but a can of prepared enchilada sauce would works just fine too, or you could even go the cream sauce rout....just go with whatever you are craving!

I baked these up in the toaster oven, which only took about 15 minutes, and I had myself a homemade Mexican feast. These were actually even better re-heated the next day, what a bonus!

Spinach Enchiladas

1 (10 oz.) pkg. frozen, chopped spinach; thawed and drained
1 packet Enchilada sauce mix, prepared per package directions (Or just use a pre-made kind)
2 c. Mexican blend cheese, shredded
6 - 8 corn tortillas, warmed per package directions (I could only fit 6 in my pan)
4 green onions, chopped

Preheat oven to 350 degrees.

Once spinach has been thoroughly drained, combine it with the cheese and onions. Season with salt to taste. In an 11 x 7 inch pan, pour a thin layer of the enchilada sauce to coat the bottom of the pan. Working with one tortilla at a time; dip each tortilla in sauce, then stuff with spinach and cheese filling. Roll up, and place seam side down in the prepared pan. Repeat with remaining tortillas. Pour the rest of the enchilada sauce over the enchiladas and top with any leftover filling mixture. Bake for 15 - 20 minutes or until cheese is melted. Enjoy!