Enchiladas with cheese and spinach in tomato sauce

Cheese and Spinach Enchiladas in Tomato Sauce

I invite you to discover a delicious and comforting recipe: cheese and spinach enchiladas, covered with a flavorful tomato sauce. This dish is not only an excellent choice for a family meal but also a versatile option for those who want to experiment with flavor combinations. Here’s how you can prepare them step by step!

Total preparation time: 60 minutes
Cooking time: 30 minutes
Number of servings: 5

Ingredients:

For the tomato sauce:
- 800 g chopped tomatoes (fresh or canned)
- 1 tablespoon olive oil
- 2 crushed garlic cloves
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- Salt and pepper to taste

For the filling:
- 500 g fresh spinach (washed and drained)
- 300 g fresh cheese (slightly salty)
- 350-400 g grated yellow cheese (e.g., Gouda or Cheddar)
- 2 crushed garlic cloves
- 1-2 tablespoons olive oil
- Salt and pepper to taste

For assembly:
- 5 flatbreads or tortillas

Instructions:

Step 1: Preparing the tomato sauce
1. In a pot, add 1 tablespoon of olive oil and heat over medium heat.
2. Add the crushed garlic cloves and let them sizzle for 30 seconds, being careful not to burn them.
3. Add the chopped tomatoes to the pot and mix well. Add the dried basil and thyme, then let the sauce simmer for 2-3 minutes until it thickens slightly.
4. Season with salt and pepper to taste and let the sauce cool.

Step 2: Preparing the filling
1. In a skillet, add a little olive oil and the crushed garlic cloves. Heat over medium heat.
2. Add the washed and drained spinach. Cook for 3-5 minutes until it wilts and changes color.
3. Turn off the heat and let the mixture cool slightly. Then, in a bowl, combine the spinach with the fresh cheese and grated yellow cheese. Mix well and adjust the taste with salt and pepper.

Step 3: Assembling the enchiladas
1. In a baking dish (pyrex), place a few tablespoons of tomato sauce at the bottom to prevent the enchiladas from sticking.
2. Heat the flatbreads or tortillas in a skillet for a few seconds on each side to make them more flexible.
3. On each tortilla, place a portion of the spinach and cheese filling, spreading it over 3/4 of the tortilla and then fold the tortilla like a pancake. Arrange the enchiladas in the prepared dish, seam side down.
4. After filling all the tortillas, pour the remaining tomato sauce on top and sprinkle with a little grated yellow cheese.

Step 4: Baking
1. Preheat the oven to 180 degrees Celsius.
2. Bake the enchiladas for 20-30 minutes until the cheese on top is melted and starts to brown slightly.

Serving
After baking, let them cool slightly and serve warm or cold, depending on your preference. These enchiladas are excellent alongside a fresh salad or with a side of rice. You can also add some avocado slices or sour cream for extra flavor.

Useful tips:
- Ingredient variations: You can replace the yellow cheese with mozzarella for a more elastic texture or add sautéed mushrooms to the filling for a more complex flavor.
- Alternative sauces: Instead of tomato sauce, you can try a yogurt sauce with herbs for a lighter and refreshing option.
- Storage: These enchiladas can be kept in the refrigerator for 2-3 days and can be easily reheated.

Nutritional benefits
Spinach is an excellent source of vitamins and minerals, being rich in iron, vitamin K, and antioxidants. The cheese adds protein and calcium, making this dish a balanced option for a main meal.

Frequently asked questions
- Can I use other types of cheese? Yes, you can experiment with various types of cheese, depending on your preferences.
- What if I don't have tortillas? You can use pastry sheets or even lasagna noodles for an alternative version.
- Can they be frozen? Yes, you can freeze the enchiladas before baking. Make sure to cover them well with plastic wrap.

Drink recommendations
To complement the meal, I recommend a fresh lemonade or a fruit cocktail. If you prefer something more sophisticated, a glass of dry white wine pairs perfectly with the flavors of this dish.

Now that you have all the necessary details, all that’s left is to try this delicious recipe for cheese and spinach enchiladas in tomato sauce. Surely, you will bring smiles to the faces of your loved ones! Enjoy!

 Ingredients: Flatbread for 5 people 300g of slightly salted ricotta cheese 350-400g of grated yellow cheese, it can be Gouda or Cheddar 500g of washed spinach 800g of chopped tomatoes spices - za'atar with sesame, thyme, a little chopped basil, salt, pepper 2 cloves of garlic olive oil