Enchiladas Recipe | Spinach Cheese Enchiladas | How to Make Enchiladas | Mexican Food | Jay Patel

cheese

🥗Healthier: nutritional yeast

💰Cheaper: cottage cheese

Nutritional yeast adds cheesy flavor with fewer calories.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt provides creaminess with added protein.

jalapeño

🥗Healthier: bell pepper

💰Cheaper: banana pepper

Bell pepper offers sweetness without heat.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a cost-effective cooking oil.

Prepare the enchilada sauce by blending dry chillies, boiled tomatoes, garlic cloves, water, oil, all-purpose flour, chili powder, cumin powder, dry oregano, salt, and black pepper until smooth.

Heat oil in a skillet and sauté minced garlic and chopped onion until translucent.

Add chopped spinach and cook until wilted.

Mix in grated paneer, salt, and black pepper to the spinach mixture.

Prepare the beans mixture by combining boiled kidney beans or black beans with chopped onion, chopped green onion, salt, and black pepper.

Fill each tortilla with the spinach and cheese filling, and optionally add some beans mixture.

Roll the tortillas tightly and place them seam-side down in a baking dish.

Pour the enchilada sauce over the filled tortillas and cover with foil.

Bake in a preheated oven until heated through and cheese is bubbly.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens