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LOCATION: Recipes >> Mexican >> Spinach Enchiladas 01

Print this Recipe    Spinach Enchiladas 01

Spinach Enchiladas
Yield: 8 servings

1 onion, peeled and chopped
1 garlic clove, peeled and minced
3 tablespoons safflower oil
1/4 cup hot pepper, chopped
6 cups fresh spinach or 1 package frozen
8 corn tortillas
2 cups salsa
2 cups cheddar cheese, grated

In a skillet over medium heat, saute onion and garlic in oil until
golden. Stir in peppers, cook 3 minutes. Rinse spinach in water,
transfer to skillet with water still clinging. Stir and cover,
cook until wilted.

Meanwhile, soften tortillas in oven, wrapped in a moist towel or
foil. Place 1/4 cup filling in center of each tortilla. Roll up
and place seam side down in oiled oven proof dish. Smother with
salsa and cheese. Bake at 350 F. until heated and bubbly.

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