Spinach-Cream Cheese Enchiladas

Serves: 6
Total Calories: 478
Yield: 12 enchiladas


3 tablespoons oil
3 cloves garlic, minced
2 teaspoons dried Mexican oregano
1 tablespoon dried ground red chili pepper
3 tablespoons unbleached flour
1 (6-ounce) can tomato paste
4 cups water
1 teaspoon salt or to taste
1 tablespoon apple cider vinegar
1 (8-ounce) package cream cheese, softened
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
4 scallion, diced
1/2 cup roasted, peeled, and chopped green chili pepper
2 tablespoons lemon juice
12 (8-inch) flour tortillas
1/2 cup grated Monterey Jack cheese


In oil, sauté garlic over low heat for 3 minutes. Add oregano, dried ground chiles, and flour, and stir until oil is absorbed. Stir in tomato paste, water, salt, and vinegar, and continue stirring until smooth. Bring to a boil; reduce heat and cook over medium heat until thickened.

Mix cream cheese, spinach, scallions, green chile peppers, and lemon juice.

Preheat oven to 350°. Grease a 9x13-inch baking pan. Fill each tortilla with 2 tablespoons filling and roll up. Place in baking pan. Reserving one cup sauce for serving at table, pour remaining sauce over filled tortillas. Top with grated cheese. Bake 20 minutes or until sauce is bubbling. Serve with reserved enchilada sauce.

Nutritional Facts:

Serves: 6
Total Calories: 478
Calories from Fat: 197

This Spinach-Cream Cheese Enchiladas recipe is from the Best of the Best from the Mountain West Cookbook. Download this Cookbook today.

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