A healthy spin on a classic, these enchiladas can easily be made vegan by omitting the cream and cheese.
Christina Vega FowlerCasa Vega
, Sherman Oaks
To print this recipe, choose a print size:
2 cups water
8 large green tomatillos
1/2 white onion, sliced
1 bunch cilantro
1 tsp. granulated garlic
1 tsp. salt
2 tbsp. sour cream
1 tbsp. chopped cilantro
1 tbsp. chopped onion
6 oz. shredded Monterey Jack or asadero cheese, plus more for sprinkling
12 oz. fresh spinach
1 package corn tortillas
Preheat oven to 350 degrees. In a deep pan, add water, tomatillos, sliced onion, 1 bunch cilantro, garlic and salt. Bring to a boil and cook for 5 minutes. Remove from heat and let cool for 5 minutes. Transfer to a blender and blend well. Add avocado, sour cream and chopped cilantro. Blend until creamy.
In a separate flat pan with a little oil, add chopped onion, cheese and 1/4 cup of the tomatillo sauce from the blender. Cook for 2 to 3 minutes. Add spinach and stir continuously until it is dark green. Set aside.
Warm tortillas with a little oil. Lay warmed tortilla flat and add 1/3 cup of the spinach mixture down the middle. Roll tortilla and cover with the sauce you just made. Add a sprinkle of cheese down the center on top of each tortilla and bake for several minutes until cheese has melted.
Serve with Spanish rice, avocado slices and a touch of sour cream, if desired.