Spicy Green Goodness
If you’re looking for more ways to add delicious and meatless meals to your weekly routine, here’s a great one to try. It’s filled with delicious veggies but it’s also super filling, light on cheese as well as your budget. It’s one of those recipes where if you’re feeding a few vegetarian skeptics, I think what you don’t mention won’t even be noticed 😉. In this recipe, charred corn tortillas are filled with a mixture of creamy smashed potatoes, baby spinach and onions. Then topped with lots of delicious and spicy salsa verde and cotija cheese. Then they’re baked and served up with a topping of tangy and creamy lime and cilantro sauce. Spinach and Potato Enchiladas with Salsa Verde is a flavor favorite in our casa 🏡.
Salsa verde is the taste maker in this recipe. You can buy salsa verde already made in the grocery store. Keep in mind, your enchiladas will be as spicy as your sauce. Check for the heat level in prepared sauces. Mild is best in this dish. If you would like to make your own, please try my recipe for Salsa Verde, here’s a link: https://wp.me/p9KEfL-1e8
This recipe was inspired by a couple of factors. 1) I had some of my homemade salsa verde just waiting to be rescued from the freezer and 2) I had a bunch of potatoes left over from a recent family get together and 3) delish!
The Recipe for Spinach and Potato Enchiladas with Salsa Verde
Preheat the oven to 400°
First make the filling. Into a large pot, add water to cover the potatoes. I used new potatoes, skin on. Just add the potatoes to the pot. If they are large, cut them in half. Add 1 teaspoon of salt and heat on high until boiling, then reduce heat to a simmer. Let the potatoes cook until they are fork tender, about 20 minutes. Drain and let them cool for a few minutes. Put them into a large bowl. Smash the potatoes using a fork or potato masher. Set aside.
Into a large pan over medium heat, add 2 tablespoon of olive oil. Into the pan, add 1 large, whole chopped onion and saute until translucent. Next add 3 cloves of chopped garlic and mix to combine.
Add 10 ounces of washed and dried baby spinach. (You can substitute frozen, thawed and drained spinach in place of fresh.) Cook the mixture until the spinach has all wilted, about 5 minutes.
Add the spinach, onion mixture to the potatoes and mix will to combine. Add 1/2 teaspoon salt and 1/8 teaspoon cracked black pepper, mix well.
How to Put It Together
Spoon a layer of about 1/2 cup of salsa verde on the bottom of the pan.
On a grill pan or directly over a low flame, heat and char 12 corn tortillas. This will add flavor, but also make them pliable for filling. Once charred (about 30 seconds per side) , fill each tortilla with about 1/4 cup of the filling mixture.
Add the enchiladas to the prepared pan as they are filled.
Top the enchiladas with salsa verde to cover.
Top with 6 ounces of crumbled cotija cheese.
Bake for 30 minutes until the edges are golden and the sauce is bubbling. Let cool a few minutes before serving.
Tangy Lime and Cilantro Sauce
This is a nice sauce to add to the dish when served. It adds a bit of creamy flavor and replaces the need for sour cream.
Into a small bowl, add 1 cup Greek yogurt. You can use whole fat, low or non-fat yogurt. Add the zest and juice of 2 limes and 2 tablespoons of freshly chopped cilantro. Add 1/4 teaspoon salt and 1 teaspoon sriracha or your favorite hot sauce. Mix well. Refrigerate until ready to serve.
For a vegan option, omit or replace with vegan sour cream or yogurt.
Top the Spinach and Potato Enchiladas with fresh chopped cilantro and lime wedges. Add a spoonful of Tangy Lime and Cilantro Sauce on the side.
Enjoy!
Enchiladas with Enchiladas Spinach and Potato with Salsa Verde
Ingredients
- 12 corn tortillas
- 1 1/2 lbs new potatoes
- 10 ounces baby spinach
- 2 tablespoons olive oil
- 1 3/4 teaspoons salt (divided)
- 1/8 teaspoon freshly cracked black pepper
- 3 cloves garlic, minced
- 1 large onion, chopped
- 2 cups prepared salsa verde
- 6 ounces Cotija cheese, crumbled
For the Tangy Cilantro Lime Sauce
- 1 cup Greek yogurt (whole fat, low or non-fat)
- zest and juice of 2 limes
- 1/4 teaspoon salt
- 1 to 2 teaspoons sriracha or favorite hot sauce
Garnish
- Spring onions, chopped, fresh cilantro leaves, lime wedges
- Tangy Lime and Cilantro Sauce
Instructions
For the filling.
- Into a large pot, add water to cover the potatoes.
- Add the potatoes, skin on, into the pot.
- Add 1 teaspoon of salt and heat on high until boiling, then reduce heat to a simmer.
- Let the potatoes cook until they are fork tender, about 20 minutes.
- Drain and let them cool for a few minutes.
- Put them into a large bowl. Smash the potatoes using a fork or potato masher, leaving them lumpy. Set aside.
- Into a large pan over medium heat, add 2 tablespoons of olive oil.
- Into the pan, add 1 whole chopped onion and saute until translucent, about 7 minutes
- Add 3 cloves of chopped garlic and mix to combine.
- Add 10 ounces of washed and dried baby spinach. (You can use frozen, thawed and drained spinach in place of fresh.)
- Cook the mixture until the spinach has all wilted, about 5 minutes.
- Add the spinach, onion mixture to the potatoes and mix will to combine.
- Add 1/2 teaspoon salt and 1/8 teaspoon cracked black pepper, mix well.
- Into a 8 1/2 X11 casserole dish, spoon a layer of about 1/2 cup of salsa verde on the bottom of the pan.
- On a grill pan or directly over a low flame, heat and char 12 corn tortillas, about 30 seconds per side.
- Once they are charred, fill each tortilla with about 1/4 cup of the filling mixture. Roll tightly.
- Add the enchiladas to the prepared pan as they are filled, seam side down.
- Top the enchiladas with salsa verde to cover.
- Top with 6 ounces of crumbled cotija cheese.
- Bake for 30 minutes until the edges are golden and the sauce is bubbling.
- Let cool a few minutes before serving.
For the Tangy Lime and Cilantro Sauce
- Add all the ingredients, mix well to combine. Refrigerate until ready to serve.
