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Full Online Book HomeLearning KitchenMexican And Hispanic - Spinach Enchiladas
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Mexican And Hispanic - Spinach Enchiladas Post by :dianniemo Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2153

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Mexican And Hispanic - Spinach Enchiladas

1/4 Cup Olive Oil
1/4 Cup Chili Powder
2 Red Onions, Chopped
4 Cups Canned Tomatoes
4 Cups Grated Jack Cheese
2 Cloves of Garlic, Chopped
2 Cups Pureed Tomatoes
2 tsp. Oregano
2 tsp. Cumin Powder
2 (10 oz.) Packages Frozen Creamed Spinach
Small Can of Olives
1 (8 oz.) Container of Sour Cream
Salt
16 Corn Tortillas


Preheat oven to 400 F.

Heat oil. Saute onions and garlic for 5-6 minutes. Add remaining ingredients except salt, cheese and spinach. Simmer sauce uncovered till thickened but still has liquid. Add salt and cool to luke warm temp.

Dip tortillas into warm sauce and drain or put 4 torillas at a time in microwave for 1 minute.

Set 1 Cup of cheese aside. Place remaining cheese inside the tortillas with spinach. Place side by side in greased shallow pan. Spoon remaining sauce mix over tortillas. Add cheese and olives.

Bake at 400* for 20-25 minutes or until done.
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