April is here and with it another Foodie Extravaganza! This month Camilla from Culinary Adventures with Camilla told us to make some enchiladas.
It has been 13 months since I’ve participated with this group but I couldn’t turn down enchiladas! I mean, how could I!? My husband and I had a fun culinary routine of Mexican Mondays which held strong for at least 5 years. And to this day, when I do put Mexican cuisine on our weekly menu, I let it fall on a Monday. Mexican Monday allows way more versatility than Taco Tuesday.
My Honey Lime Chicken Enchiladas are a family favorite, and my go-to dish for bringing to friends after having a baby or a deployment. I had to come up with something different for today’s post and somehow my mind wandered to one of our favorite Mexican places in Ohio, Abuelo’s. We didn’t realize it at the time, but Abuelo’s is evidently a chain restaurant, but we still liked it! My favorite dish were their Spinach Enchiladas, so that’s what I have for you today. My husband couldn’t stop raving about them and has declared them a strong competitor to the previously mentioned Honey Lime Chicken Enchiladas.
- 10 oz bag frozen spinach
- 2 strips center cut bacon, diced
- 1 1/2 C diced mushrooms
- 1/2 small onion, diced
- 1/4 bell pepper, diced
- 2 cloves garlic, minced
- 1 1/2 tsp diced chipotle peppers in adobo
- 2 tsp salt
- 1/2 tsp black pepper
- 4 oz Velveeta cheese, cubed
- 3 oz cream cheese
- 1 C frozen corn
- 6 taco sized flour tortillas
- 1 10 oz can green enchilada sauce
- 3 handfuls shredded Mexican blend cheese
- Microwave the spinach according to package instructions.
- In a large skillet cook the bacon until crispy. Add in the mushrooms, onion, pepper, garlic, and chipotle peppers and cook until tender. Season with S+P.
- Add the cheeses and cook until melted. Stir in the corn and cooked spinach.
- Preheat oven to 350 degrees F. Lightly grease a casserole dish.
- Divide the spinach mixture onto the tortillas, rolling them up and placing them seam-side down in the prepared casserole dish. Top with the enchilada sauce and the cheese. Bake 25-30 minutes until bubbly and the cheese is melted.
This recipe is modified from mollypaul at http://www.geniuskitchen.com/recipe/abuelos-spinach-casserole-112480*
Be sure to check out these other creative enchilada recipes:
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