Spinach, Poblano and Cheese Enchiladas
1 poblano pepper, diced
1 chili pepper, minced
1 clove garlic, minced
10 ounces frozen spinach
12 ounces queso quesadilla, or other mild melting cheese, shredded
12 6-inch corn tortillas
1 jar Good Food Mexican red sauce or enchilada sauce
Add the peppers and garlic to a large frying pan over medium-high heat. Cook for 5 minutes, or until the peppers begin to slightly soften. Remove from heat. Combine peppers, spinach, and cheese in a large bowl and toss to combine.
Spoon a little bit of enchilada sauce into the bottom of a baking dish – just enough sauce to create a very thin coating.
To form the enchiladas: Place a small hand full of the spinach and cheese mixture onto each tortilla. Fold up the ends, then fold over one of the sides. Use your fingers to press any filling that needs it back into place, then roll the whole thing over itself so that you have a neat little package. Place in the baking pan and repeat with other tortillas. Cover with the rest of the sauce, and top with a light sprinkle of cheese if you didn’t need it all for the filling.
Bake at 350 for 30 minutes.
Serves 6. Approx. 325 calories, 14.5 grams fat, 6.5 gras fiber, 16 grams protein
Can you believe that it’s Ash Wednesday already? I can’t! If you’re looking for dinner ideas for Friday, this recipe would be perfect. You can also find tons of other Lent-friendly recipes HERE.