This recipe I based on one by Niki Lorenz in the Tyler SDA Church Cookbook. I modified it a little to suit the ingredients on hand, but it's a pretty easy recipe to play around with and it's got a lot more fiber and vitamins than most enchiladas. Anyway, her we go...
- 1 Small onion chopped fine
- 3 tsp olive oil
- 1/8 cup evaporated milk
- 1 oz. Velveeta Cheese
- 1 pound cheddar cheese
- 12 corn tortillas
- 1 can spinach
- 2 green onions
- 1 can Rotel Tomatoes and Chilis
- 1 can cream of mushroom soup
- 1 cup sour cream
- 1 can of sliced olives
- Preheat oven to 350 degrees.
- Drain out the spinach in a collander and press out the excess water
- Place spinach, green onions, Rotel, soup, and sour cream in the food processor and process until smooth and creamy sauce is formed.
- Pour enough sauce into a large casserole to cover the bottom of the dish
- In a skillet, saute chopped onions until tender. Add Velveeta cut in small cubes.
- When the cheese starts to melt, add 3 1/2 cups of shredded Cheddar Cheese and milk and simmer till melted. Stir till smooth.
- Heat the tortillas in the microwave for 50 seconds to soften them.
- Divide the cheese and onion mixture between the 12 tortillas roll them up, then place them side by side in the casserole dish.
- Cover with the rest of the green sauce, then cover with the rest of the cheese. Sprinkle the olives on top.
- Bake in the oven for 30 minutes until the cheese is melted and bubbling slightly.
- Cover with foil and set it aside.
|Ready for the oven...|
Store overnight in the fridge. Heat to at least 170 degrees. If the church has warming ovens, then get your enchiladas in before Sabbath School so it will be warmed up by potluck. This is an unusually colored enchilada what with the green sauce, but it's quite good. I intended to take a picture when it came out of the oven, but we were hungry and by the time I remembered to take the picture, we'd already eaten half of it. The spinach really gives it a lot of really good flavor.
© 2017 by Tom King