Name: Spinach Enchilada Casserole
Prep time: 40 min
Cook time: 40 min
Total time: 1 h 20 min
Cuisine: Mexican
Ingredients: 2 (16-ounce) bags chopped, frozen spinach; 2 tbsp unsalted butter; 1 medium yellow onion, diced; 2 large jalapeños, seeded and diced; 6 cloves garlic, minced; 1 lb. cremini mushrooms, sliced; 1/ 4cup chopped cilantro; 1 tsp kosher salt; 1/2 tsp ground cumin; 1/4 tsp ground nutmeg; 1/2 cup Colby jack cheese, shredded; 1/2 lb. tomatillos, husked (about 6); 1 avocado, peeled and pitted; 2 jalapeños, seeded and chopped; 4 cloves garlic; 1/2 cup cilantro; 1 tbsp freshly squeezed lime juice; 1/4 tsp kosher salt; 4 tbsp sour cream; 8 (8-inch)flour tortillas; 3-1/2 cups Colby-Jack cheese, shredded (3 1/2 cups); Cilantro, for garnish; Sliced jalapeños, for garnish; 1 small tomato, sliced for garnish; Serve with some rice and beans, and extra warm tortillas.

Spinach Enchilada Casserole

Sunday, March 1, 2020

Labels: 2020 , All Recipes , Dinner , Mexican Food

Tinks Kitchen

Spinach Enchilada Casserole

Sunday, March 1, 2020

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