Spinach and Roasted Red Pepper Enchiladas (& Baby Takes On the Beach!)

I love these Spinach and Roasted Red Pepper Enchiladas because they are easy to make ahead and I feel like I'm being a little sneaky getting all the veggies in there.

Course Main Course

Cuisine Mexican

Prep Time 10

Cook Time 55

Total Time 1 5

Servings

Calories 287kcal

Author Wendy Polisi

Ingredients

1 large yellow onion chopped
1 teaspoon cumin
1 teaspoon smoked paprika
½ 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

US Customary - Metric

Instructions

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 ½ 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.

Notes

Servings 12, Calories 256, Fat 9.5g, Carbohydrates 32.3g, Protein 13.8g, Cholesterol 32mg, Sodium 385mg, Potassium 798mg, Fiber 8.9g, Sugars 11.3g, WW Pts 6

Nutrition