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Super Spinach Enchiladas

Super Spinach Enchiladas

These enchiladas are a favorite recipe here at HeartMath. They have a lot of flavor and a great texture. You can add more spice if you like, with salsa or hot sauce but they are mild in this recipe. A real crowd pleaser!!

Spinach filling:

1 cup  sweet onion, chopped
2 tablespoons green chilies, diced
2 cloves garlic, minced
½ cup  tomatillos, canned drained and chopped
2 cups  frozen spinach, squeezed but not too dry
2 tablespoons cilantro, minced
1 tablespoon jalapeno jar juice
1 ½ teaspoons sea salt
½ teaspoon pepper
½ teaspoon granulated onion
½ teaspoon granulated garlic

Sauce:

2 cups enchiladas sauce
3 tablespoons tomato sauce
1 teaspoon coconut sugar
1 teaspoon granulated onion
1 teaspoon granulated garlic

12  corn tortillas
1 cup olive oil (1/3 for frying veggies and 2/3 for frying tortillas)
3 cups Monterey jack cheese

  • Spray or oil pan and set aside.
  • In a frying pan cook onion, green chilies and garlic in olive oil for five minutes. Add the chopped tomatillos and spinach and heat on low medium heat. Add seasonings, cilantro and jalapeno juice.
  • Lightly fry corn tortillas. Do not overcook. Cook on medium low heat about 10 seconds per side.
  • In a medium bowl mix enchiladas sauce, tomato sauce, sugar and seasonings. Whisk together well. Ladle a layer of sauce into pan.
  • Preheat oven to 325.
  • Dip tortillas in sauce and drip off excess. Layer in 2 tablespoons of spinach mixture and 2 tablespoons of cheese. Roll gently with seam side down. Continue until you have used all your tortillas. Add remaining sauce on top and remaining cheese. Cover and heat for 30 minutes or until heated thru.

Serves: 6

Total cooking time: 1 hour 15 minutes

 

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Sara, from Institute of HeartMath

Sara Childre is President and CEO of the non-profit Institute of HeartMath. Since 1991, Sara has helped oversee and develop HeartMath trainings, educational products and scientific programs. She was appointed vice president and CFO of the institute in 1992, then president and CEO in 1998.

156 comments

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11:10AM PDT on Jul 21, 2014

Thank you :)

4:00AM PDT on Jul 20, 2014

ty

7:14AM PDT on Jul 19, 2014

SOUNDS DELICIOUS, THANK YOU!

4:35AM PDT on Jul 19, 2014

Thanks!

4:53PM PDT on Jul 18, 2014

I'd skip the cheese (I'm vegan) and use fresh tomatoes over canned (because of the BPA in the cans) otherwise, sounds good :)

2:17AM PDT on Jul 18, 2014

noted

11:15PM PDT on Jul 16, 2014

Sounds nice, now all I need is a recipe for enchilada sauce, don't have it in Germany.

7:23PM PDT on Jul 16, 2014

I like to learn at least one new thing a day . thank you

11:19AM PDT on Jul 16, 2014

Thank you

8:56AM PDT on Jul 16, 2014

Thanks for sharing.

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