Enchiladas

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4.7 of 5 (3)

Nutritional Info

Servings Per Recipe: 8
Amount Per Serving
Calories: 382.2

Total Fat: 19.8 g
Cholesterol: 54.0 mg
Sodium: 703.9 mg
Total Carbs: 37.4 g
Dietary Fiber: 15.2 g
Protein: 26.6 g

View full nutritional breakdown of Enchiladas calories by ingredient

Introduction

I make no claims to authentic enchiladas here, this is just my method! But, they're a great "clean out the fridge" food that's pretty enough for company to boot! You can sub beans for the meat, or do a mixture, add any veggies you like (corn and bell peppers, oh yeah!...even cooked cubed potatoes/yams or winter squash). Try it with kale or chard instead of spinach, basically use your imagination! I make no claims to authentic enchiladas here, this is just my method! But, they're a great "clean out the fridge" food that's pretty enough for company to boot! You can sub beans for the meat, or do a mixture, add any veggies you like (corn and bell peppers, oh yeah!...even cooked cubed potatoes/yams or winter squash). Try it with kale or chard instead of spinach, basically use your imagination!

Number of Servings: 8

Ingredients

1 tsp. olive oil

1 c. chopped onion

3 cloves minced garlic

3/4 tsp. cumin

1-1/2 tsp. mild chili powder

3/4 tsp. hot paprika (more or less to taste)

1/2 tsp. salt (optional)

1 tsp. dried oregano (or 1 T. fresh)

1 lb. very lean ground beef (or 2 cans small red or black beans, well rinsed)

1/4 c. tomato sauce

1 large bunch spinach, washed, dried, and cut into wide ribbons

2 handfuls fresh cilantro, chopped and divided

1/2 c. uncooked quinoa

1 c. water

8 8-inch flour tortillas (whole grain)

1-2 c. prepared enchilada sauce

4 oz. shredded sharp cheddar and/or pepper jack cheese

sour cream and lime wedges for garnish (optional)

Directions

Preheat oven to 425 degrees F and spray a 9x13 glass baking dish with olive oil; set aside.

Combine quinoa and water in a small covered saucepan; bring to a boil, then reduce heat to lowest flame imaginable and simmer unmolested for 15 minutes. Keep covered and remove from heat when done. While the quinoa simmers, make the rest of the filling.

Heat oil over medium heat in large (12” or so) skillet till shimmering (make sure to use a skillet that has a lid). Add onion and cook till softened, 3-4 minutes. Add garlic and cook till fragrant. Add cumin, chili powder, paprika, salt (if using), and oregano and cook, stirring, till well mixed and fragrant. Add ground beef (or beans) to pan. Break meat up into bite sized pieces with a wooden spoon and cook till lightly browned but still pink in the center (if using beans, stir gently to mix well without breaking beans down and cook 5-7 minutes to flavor). When meat/beans are cooked, add tomato sauce and stir to coat. Cook 2-3 minutes, till sauce has reduced and mixture is gooey but not soupy. Spread half the chopped cilantro and all the spinach over meat/bean mixture and cover skillet tightly. Steam 2 minutes, then stir everything together to blend flavors.

Combine meat/bean mixture with quinoa and stir well. Set up an enchilada assembly line and divide filling evenly among the 8 tortillas. Sprinkle each pile of filling with remaining chopped cilantro. Set aside about 1/2 of the shredded cheese, and divide remaining cheese equally among fillings. Spoon 1 T. enchilada sauce over each filling and roll tortillas up. Place enchiladas in a row, seam side down, in prepared glass dish. Pour as much remaining enchilada sauce as you’d like down the center of the enchiladas and top with remaining shredded cheese. Bake at 425 degrees F for 15-20 minutes, till unsauced tortilla bits are crisp and cheese is melted on top. Serve with sour cream and lime wedges for garnish.

Number of Servings: 8

Recipe submitted by SparkPeople user DAMIENDUCKS.