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Spinach-Cheese Enchiladas

Emergency Essentials - October 18, 2011

These enchiladas are made with food storage ingredients, and in addition to being delicious, they take only 15-20 minutes to bake.

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You won't believe how amazing these Spinach-Cheese Enchiladas taste. My 10 year-old couldn't get enough of them! They are so easy to make and take only 15-20 minutes to bake.


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Ingredients

1/2 Cup........Chopped Freeze-Dried Onions
1 Tbsp...........Olive Oil
1 1/4 Cup.....Freeze-Dried Spinach
2 Cup...........Freeze-Dried Shredded Monterey Jack Cheese
1 Cup...........Sour Cream
1 Can...........Enchilada Sauce
8..................Corn Tortillas

Reconstitute before using. Follow directions on #10 can to reconstitute.

Directions

1. Saute onion in olive oil until onion is transparent. Cook spinach according to directions.
2. Combine onion, spinach, cheese, and sour cream in a mixing bowl and mix well.
3. Fill tortillas with spinach-cheese mixture and roll up enchilada-style. Placing seam side down in a 13" X 9" baking dish.
4. Drizzle enchilada sauce over dish and bake for 15-20 minutes at 350° F.

Cook the onions until done, then add the spinach to the same pan for a couple of minutes.

Here's the recipe for homemade enchilada sauce:

Ingredients

2 Tbsp..........Butter or margarine powder + 2 Tbsp water
2 Tbsp..........Flour
3-5 tsp..........Chili powder (depending on how spicy you want it)
1 tsp.............Cumin
1-2 tsp..........Garlic powder or garlic salt
2 tsp.............Tomato powder
2 cups...........Water
salt and pepper

Directions

1. Mix butter or margarine powder with 2 Tbsp water in saucepan; Heat over medium heat.
2. Add flour and mix well (will be kind of like a paste).
3. Add chili powder, cumin, garlic powder and tomato powder; Mix well.
4. Slowly add about 2 cups of water and mix well.
5. Continue to simmer for a few minutes; Add salt and pepper to taste.


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© Emergency Essentials for LDS Living, 2011.
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