--. -- 1/2 can enchilada sauce should be spread in the bottom of the dish. (more...)
--. -- 1/2 can enchilada sauce should be spread in the bottom of the dish. -- Then, you must fill each tortilla with 1/3 cup of spinach mixture. -- Take a medium bowl. -- Both types of shredded cheese...
Old El Paso chopped green chiles – 1 can (It should be equivalent to 4.5 ounces).
Salt – to taste.
Pepper – to taste.
Ground cumin – 1/2 teaspoon.
Old El Paso mild green chile enchilada sauce – 2 cans (10 ounce each).
Ground chile powder – 1/4 teaspoon.
Shredded cheddar cheese – 2 cups. (It should be divided).
Shredded Monterey Jack cheese – 2 cups. (It should be divided).
Old El Paso flour tortillas – 8 nos. (Burrito size)
#For toppings#
Chopped green onions
Chopped fresh cilantro
Diced avocado
Cooking guidelines
--. -- 1/2 can enchilada sauce should be spread in the bottom of the dish. -- Then, you must fill each tortilla with 1/3 cup of spinach mixture. -- Take a medium bowl. -- Both types of shredded cheese should be combined in the bowl. -- Cheese must be sprinkled over the spinach mixture. (The quantity should be 3 tablespoons per enchilada). -- The next step is to roll up and each one should be placed seam side down in the pan. -- Then, you must top with 1/2 can of enchilada sauce and also about the 1/2 can of the other can. -- Now, the remaining shredded cheese must be sprinkled on top of enchiladas. -- It should be baked 20 to 30 minutes. (Stop when cheese melts and sauce is bubbling around). -- You can garnish with cilantro, avocado and green onion.