Spinach and Potato Enchiladas #5FIX |
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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 6 |
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5-Ingredient Fix Contest Entry. Quick and easy vegetarian enchiladas. Great for a weeknight! Ingredients:
1 (20 ounce) package simply potatoes diced potatoes with onion |
2 cups enchilada sauce |
12 cups fresh spinach |
6 large flour tortillas |
1 cup monterey jack cheese, shredded |
Directions:
1. Preheat oven to 350.
2. Cook Simply Potatoes® Diced Potatoes with Onion according to package instructions and then set aside.
3. In the same skillet used for the potatoes, cook spinach until leaves become wilted (about 3 minutes).
4. Use just enough of the enchilada sauce to coat the bottom of a 9x13 casserole dish.
5. Place tortillas into the casserole dish.
6. Divide cooked potatoes and spinach evenly amongst the tortillas.
7. Spoon about 2 Tbsp of enchilada sauce inside the tortillas, and then roll them up.
8. Top shells with the remaining enchilada sauce.
9. Divide cheese evenly amongst the tortillas and sprinkle on top.
10. Bake for about 15 min, or until heated through and cheese is melted.
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