Potato and Spinach Enchiladas
Savor the hearty goodness of these Potato and Spinach Enchiladas, a delightful twist on a Mexican classic that's both comforting and nutrient-packed. Perfectly fluffy mashed russet potatoes are combined with wilted spinach, garlic, and warm spices like cumin and chili powder to create a flavorful filling. Wrapped in soft corn tortillas, smothered in rich red enchilada sauce, and topped with gooey melted cheese, this dish strikes the perfect balance of creamy, savory, and zesty. Ready in under an hour, this crowd-pleasing vegetarian recipe is ideal for weeknight dinners or meal prep, offering a wholesome spin on traditional enchiladas. Garnish with fresh cilantro for a pop of color and serve with your favorite sides for a complete and satisfying meal.
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 6 cups Fresh spinach
- 2 tablespoons Olive oil
- 2 cloves Garlic
- 1 teaspoon Salt
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Black pepper
- 12 small Corn tortillas
- 2 cups Red enchilada sauce
- 1.5 cups Shredded cheese (cheddar or Mexican blend)
- 2 tablespoons Cilantro (optional, for garnish)
Instructions
Peel the russet potatoes and dice them into 1-inch cubes for even cooking.
Place the diced potatoes in a large pot of salted water and bring to a boil. Cook for 12-15 minutes, or until the potatoes are fork-tender.
While the potatoes are cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat.
Mince the garlic cloves and add them to the skillet, cooking for 1-2 minutes until fragrant.
Add the fresh spinach to the skillet in batches, stirring until wilted. Remove from heat and set aside.
Drain the potatoes and transfer them to a large bowl. Mash the potatoes until smooth, then stir in the cooked spinach, salt, ground cumin, chili powder, and black pepper. Adjust seasoning to taste.
Preheat your oven to 375°F (190°C).
Warm the corn tortillas in a dry skillet or microwave to make them pliable for rolling.
Spread about 1/4 cup of the potato-spinach mixture down the center of each tortilla. Roll tightly and place seam-side down in a large baking dish.
Once all tortillas are rolled and arranged in the dish, pour the red enchilada sauce evenly over the top, ensuring all tortillas are thoroughly coated.
Sprinkle shredded cheese over the enchiladas, covering them evenly.
Bake in the preheated oven for 20-25 minutes, or until the sauce is bubbling and the cheese is melted and golden.
Carefully remove the baking dish from the oven and let the enchiladas rest for 5 minutes before serving.
Garnish with chopped cilantro, if desired, and serve warm.
Nutrition Facts
Calories |
2682 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.7 g | 129% | |
| Saturated Fat | 41.8 g | 209% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 180 mg | 60% | |
| Sodium | 8740 mg | 380% | |
| Total Carbohydrate | 357.7 g | 130% | |
| Dietary Fiber | 41.1 g | 147% | |
| Total Sugars | 27.2 g | ||
| Protein | 88.1 g | 176% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 1700 mg | 131% | |
| Iron | 27.5 mg | 153% | |
| Potassium | 4625 mg | 98% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
