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Spinach Enchiladas

Enchiladas With Spinach

The family behind the iconic San Antonio restaurant reveals its Tex-Mex secrets.

Ingredients  

Enchiladas

  • ¼ cup olive oil
  • 12 corn tortillas
  • 1 ½ cups shredded queso Chihuahua or Monterey Jack cheese
  • 1 ½ cups shredded Cheddar cheese
  • 1 onion, chopped
  • 2 cups diced cooked chicken

Sauce

  • One 10-ounce box chopped frozen spinach, cooked and drained
  • 1 cup chicken broth
  • 2 scallions
  • ½ cup fresh green chiles
  • 1 cup sour cream

Directions 

  • Heat the oven to 350. Heat the oil in a large skillet over medium-high heat until hot. One at a time, dip the tortillas into the hot oil to soften them. Transfer to paper towels to drain.
  • Combine the cheeses in a bowl, tossing to mix well. Reserve ½ cup of the cheese in a small bowl. Fill the center of the tortillas with the remaining 2 ½ cups of cheese, the onion, and the chicken. Roll up and place seam side down in a baking dish.
  • To make the sauce, combine the spinach, chicken broth, scallions, chiles, and sour cream in a blender and blend throughly. Pour the sauce over the enchiladas. Scatter the reserved cheese over the top. Cover and bake for 30 minutes or until the sauce is bubbly.