Friday, November 30, 2007

Light Day

Well, yesterday was another 3-hr dentist appoinment, leaving my mouth a bit sore, and I seem to have acquired an allergy BLAST, so am not feeling up to par today. In addition, next week is our Quilt Guild Luncheon and as my group is hosting and I am a co-leader, I have GOT to get my sweatshirt vest done.

So I am posting the recipe for my Spinach Enchilada Casserole as requested by MightyMom. You can make this dish as pepper hot as you want, or not--depending on your Gringo mouth factor! And for those of you who say you don't like spinach, you might be surprised how good this is. It's a little time-intensive to make, so I usually make a large casserole and then a smaller one to freeze for later. You can freeze before cooking or after.


Spinach Enchilada Casserole


6-8 flour tortillas
1 1/2 C grated Monterey Jack cheese
6 whole green onions, chopped (reserve a tablespoon or two)


8 oz sour cream (I use light)
1 can cream of chicken soup
1/2 clove garlic
1 sm pkg frozen spinach
1 sm can chopped green chiles*


Puree the last 5 ingredients together in a blender. (It may need to be done in batches)
Spread enough of the pureed mixture to cover the bottom of a casserole dish, then layer tortillas, puree, green onions and cheese, repeating until all is used up. It will bubble up, so leave yourself some room at the top.

Cover and bake at 350 degrees for 20-25 minutes** or until the cheese melts. Serve with reserved green onions or chives as garnish.

Goes well with just a fresh salad, or you can serve some kind of black beans, refried beans, etc. too.

*If you have access to fresh or frozen green chiles, hurray!--the flavor will be much better. This is where you can adjust to taste. You can also substitute jalapeno peppers for the green chile. I buy green chiles and have them shipped to me, then roast them in my oven and freeze them in zipper gripper freezer bags. I will pull out several to peel and chop for this dish.

**Most of the time I just microwave the casserole at 10 minutes on med high power because I am an impatient cook. Works just as well.

Tomorrow I will post the recipe for Chicken Enchiladas for those of you who just can't bring yourselves to eat spinach. It's similar, and though we eat them together, either dish can stand alone.

Enjoy!

Oh, and check out the giveaway at the top of the page--there are some really beautiful gifts you can win just for decorating your blogs! (As a beginner, and owner of a 7-yr-old computer, I haven't figured out how to do that yet, but I'm going to try).

2 comments:

Pinky said...

OK, now my mouth is watering! Seriously, and I already ate supper! This sounds amazing, I'll have to try it.
Pinky

MightyMom said...

oooo thanks!!