The whole family will come running with these Spinach Enchiladas are on the menu! Cheesy, with just the right amount of kick, this healthier take on enchiladas is one they will ask for time and again!
One of the best things about being location independent and working for ourselves is having control over our time.
It’s not that we don’t work hard. We do.
Without question I work harder now than I did when I had a J.O.B.
But when the opportunity strikes, I love to play too. After many very dreary weeks, we’ve finally been able to head to the beach for a couple of hours in the afternoon for the last couple of days.
Guess who is crawling so much better than she was last time we were there?
My life just totally changed. In the space of a few minutes she found two different twigs buried in the sand to chew on and then proceeded to crawl between our chairs and take off.
If it sounds like I’m complaining, I’m not. I’m loving every moment of it!
It is a bit less relaxing than it was when she would just do a couple of crawls and sit back down and play, but it is so fun to watch her natural curiosity take hold as she explores the world around her.
The last thing I want to do when I get back from an afternoon at the beach is cook. But all that baby chasing definitely works up an appetite, so I try to have a casserole in the fridge on the days I know we are going to be able to go.
Speaking of veggies, I’ve made these both vegetarian and not and love them both ways. If you don’t tolerate soy and are looking for another vegetarian option, black beans also work great here.
Since it makes two pans, I like to freeze the second one for another day. Planning ahead = more time at the beach for Mom!
If You Like These Spinach Enchiladas You May Also Like:
Spinach Enchiladas with Roasted Red Peppers
Spinach and Roasted Red Pepper Enchiladas (& Baby Takes On the Beach!)
- 1 large yellow onion chopped
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon sea salt
- 1 teaspoon minced garlic
- 5 ounces baby spinach
- 2 roasted red peppers diced
- 8 ounces chopped roasted boneless chicken breasts OR sautéed tempeh
- 9 ounces diced green chilies undrained
- 14.5 ounces diced tomatoes undrained
- 2 cups unsweetened milk of choice
- 7 ounces salsa verde
- 2 tablespoons gluten free flour
- 12 organic corn tortillas or quinoa corn tortillas
- 8 ounces cheddar montery jack or Daiya, grated
- Preheat oven to 350 degrees. Spray two 8 x 8 baking dishes with olive oil.
- Spray a large skillet well with olive oil and heat to medium. Add onion, cumin, paprika and salt and cook for 7 minutes. Add garlic and sauté for one more minute. Add baby spinach and red peppers and cook until spinach wilts. Stir in chicken or tempeh, garlic, chilies and tomatoes. Reduce heat and simmer for 8 to 10 minutes, until most of the liquid has evaporated. Remove from heat.
- Heat a saucepan to medium high. Add milk, salsa verde and flour and whisk together. Cook for 5 minutes, whisking constantly.
- Warm the tortillas. Spoon chicken mixture into tortillas and top with cheese. (About 2 1/2 tablespoons per tortilla.) Roll up and arrange in prepared pan. Pour the milk mixture over the tortillas and top with remaining cheese. Bake for 25 minutes then broil until the cheese turns brown.