Spinach Enchiladas
Related Product
Flour Tortillas
Ingredients
4 Mission Mexican Flour Tortillas
1 tbsp oil
1 onion, finely chopped
1 clove of garlic, finely chopped
250g frozen spinach, thawed
100g mozzarella, diced
100g soured cream
100g grated cheddar cheese
For the enchilada sauce
1 tbsp olive oil
2 cloves of garlic, crushed
½ onion, finely chopped
½ tsp dried oregano
2 ½ tsp chilli powder
½ tsp dried basil
¼ tsp ground cumin
1 tsp dried parsley
175g passata
350ml water
Salt and freshly ground black pepper
Preparation time
15
Serves
Serves 4 people
Method
You will need a medium sized ovenproof dish.
Pre-heat the oven to 180 C.
To make the sauce, heat the oil in a large saucepan over a medium heat. Add the garlic and sauté for 1 to 2 mins. Add the onion, oregano, chilli powder, basil, cumin, parsley, passata and salt and pepper. Mix together and stir in the water. Bring to the boil, reduce heat to low and simmer for 15-20 mins.
Heat up a saucepan and add the oil, add the onion and sauté for 5 minutes. Add the garlic and sauté for 1 minute. Add the thawed spinach and cook for 3 more minutes.
Cover the bottom of the dish with a little of the sauce.
To make the enchiladas, place one quarter of the spinach mix in the middle of the Mission Mexican tortilla and top with some mozzarella pieces. Roll the tortilla tightly and place in the ovenproof dish. Repeat the process with the rest of the tortillas.
Pour the tomato sauce over the enchiladas and dollop the soured cream on top. Cover with the grated cheese and place in the oven to bake for 20 minutes.