Cheese and Spinach Enchiladas with Salsa Verde
Roasted tomatillos blended with onion, jalapeño and garlic makes salsa verde, which coats spinach and cheddar-filled enchiladas.
- 6 whole corn tortillas
- 150 g mature cheddar cheese
- 200 g baby spinach
- 300 g tomatillos
- 1 whole white onion
- 1 whole jalapeño pepper
- 2 whole garlic cloves
- 15 g fresh coriander
- 100 ml soured cream
- 2 tbsp vegetable oil
- 1 tsp ground cumin
- 1 tsp sea salt
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Add to a shopping listHow the shopping list works →- Step 1
Preheat oven to 200°C. Remove husks from tomatillos and rinse well.
- Step 2
Place tomatillos, quartered onion, halved jalapeño, and garlic on a baking tray. Roast for 15 minutes until charred.
- Step 3
Transfer roasted vegetables to a blender with coriander, cumin, and salt. Blend until smooth to make salsa verde.
- Step 4
Heat oil in a large pan over medium heat. Wilt spinach for 2-3 minutes, then drain excess liquid.
- Step 5
Mix wilted spinach with 100g grated cheese in a bowl. Season with salt and pepper.
- Step 6
Warm tortillas in a dry pan for 30 seconds each side to make them pliable.
- Step 7
Spread 2 tablespoons of salsa verde in the bottom of a baking dish.
- Step 8
Fill each tortilla with spinach-cheese mixture, roll tightly, and place seam-side down in dish.
- Step 9
Pour remaining salsa verde over enchiladas and sprinkle with remaining cheese.
- Step 10
Bake for 15-20 minutes until cheese is melted and bubbling.
- Step 11
Serve hot with dollops of soured cream and extra coriander leaves.
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