Spinach and Cheese Enchiladas

Spinach is incredibly good for you.  It has about a billion (give or take) healthy nutrients in it that aid in skin, hair, and bone health, among many other things.  And when you cook it and eat it straight up, it's disgusting (sorry for all your spinach lovers out there).  So I'm always trying to find recipes that work spinach in without letting me taste it too much.  These enchiladas made me a bit nervous, since the filling is mostly spinach, but they were intriguing enough that I decided to be brave and give them a try.  YUM.  The sauce is so tasty, and when you top these babies with sour cream, tomato, avocado, or whatever else you want to throw on there, it really puts them over the top.  And you can barely even taste the spinach...

Spinach and Cheese Enchiladas

Number of Servings: 3 to 4
Time to Prepare: 45 minutes

• 1 tsp canola oil
• 1/2 small onion, finely chopped
• 4.5 oz fresh spinach
• 1 Tbsp chicken broth (or water)
• 1/8 tsp pepper
• 1/4 tsp salt
• 2 tsp canola oil
• 1 1/2 Tbsp flour
• 2 tsp chili powder
• 1 1/2 tsp cumin
• 1 tsp oregano
• 1 tsp garlic powder
• 1 cup chicken broth
• 1 tsp white vinegar
• salt & pepper to taste
• 2 cups (8 oz) shredded Cheddar Jack cheese
• 6 corn tortillas
• sour cream
• chopped tomato
• diced avocado
• chopped green onion
• chopped cilantro

Heat the 1 tsp oil in a large skillet over medium heat.  Add the onion and cook, stirring occasionally, for 3-4 minutes until the onion starts to turn translucent. Add the spinach, chicken broth, salt, and pepper.  Cook, stirring frequently, until the spinach is wilted. Scrape the mixture to a plate and return the skillet to medium heat.

Heat the 2 tsp oil in the skillet. Add the flour, chili powder, cumin, oregano, and garlic powder and stir to combine (it will be thick and crumbly). Continue stirring for 1-2 minutes until it is fragrant.

Slowly add half of the broth, stirring vigorously to avoid clumps. Gradually add the remaining broth and cook, stirring constantly, until the mixture is thick and bubbling. Stir in the vinegar and salt and pepper to taste.

Preheat the oven to 350 degrees. Lightly grease an 8x8 pan. Spread half of the sauce in the prepared pan. Place a damp paper towel on a microwave-safe plate, stack 2-3 tortillas on the plate and cover with another damp paper towel. Microwave for 30-40 seconds until the tortillas are hot and pliable. Place about 1/4 cup of the spinach mixture (leaving the liquid behind) and 1/4 cup cheese in each tortilla and roll up.  Place seam side down in the baking dish.  Repeat with remaining tortillas.

Pour the rest of the sauce over the enchiladas and sprinkle the remaining cheese on top. Bake for about 15 minutes, until hot and bubbling. Let rest for 5-10 minutes before serving.  Serve topped with sour cream, tomato, avocado, green onion, cilantro, etc.

Source: adapted from Mel's Kitchen Cafe
Produce Used: Onion, spinach, tomato, avocado, green onion, cilantro