Spinach & Zucchini Enchiladas
Ingredients:
8 cups fresh spinach or 1 package of frozen
3/4 cup finely diced onion
1 1/2 cups grated pepper jack cheese
3 tablespoons sour cream or greek yogurt
1 tsp cumin
1 tsp salt
1/2 tsp pepper
1 medium zucchini roughly chopped- I cut it down the middle into 4 spears and then cut into quarter sized pieces
10 corn tortillas
2 tablespoons olive oil
3 tablespoons canola oil for lightly frying
1 can green (medium heat) Las Palmas Enchilada Sauce
cilantro for topping
Directions:
Chop up the spinach in a food processor until it resembles chopped parsley. I like to do it in batches and pulse it 7-8 times for about 2 seconds per pulse.
Set all the chopped spinach aside and put into a bowl - if using frozen spinach just defrost and set aside.
Using the same food processor, chop the onion until finely diced. If you don’y have a food processor you can just use a knife to finaly dice.
Add 2 tablespoons of olive oil into a medium sized pot and turn to medium heat.
Add the onion and 1/2 tsp of salt to the pan with olive oil and saute for 5 minutes.
Next add in your spinach in batches until its all added into the pot. Stir every few minutes until the spinach is cooked down - about 4-5 minutes.
Add in the zucchini, 1/2 tsp salt, 1 tsp cumin and 1/2 tsp pepper.
Saute for 5 minutes on medium heat, stirring every minutes or so.
Then turn the heat off and add 3/4 cup of pepper jack cheese and sour cream. Stir until melted and set aside.
In saucepan add 3 tablespoons of canola oil on medium high heat.
Using tongs, quickly flash fry the tortillas, one at a time in hot oil - about 15 seconds per side. Just enough to get them a little cripsy to prevent the enchiladas from getting soggy. Set tortillas on paper towels after lightly frying.
In a large casserole pan add 1/2 cup of Las Palmas sauce.
Coat the tortilla in the sauce and then add 2-3 tablespoons of spinach filling and roll up the tortilla.
Repeat until all 10 tortillas are filled.
Place the enchiladas in the oven at 400 degrees for 20 minutes.
Remove them from the oven and pour 1/2 cup of Las Palmas on top and the top with the remaining pepper jack cheese and pop it back into the oven at 450 degrees for 8 minutes.
Allow to cool for a few minutes before serving! I like to garnish with a little cilantro.
ENJOY ~with love + salt
