Cajun Cooking TV » spinach http://www.cajuncookingtv.com Cajun cooking and Cajun recipes Sun, 05 Sep 2010 18:06:20 +0000 en hourly 1 Spinach Enchiladas http://www.cajuncookingtv.com/spinach-enchiladas http://www.cajuncookingtv.com/spinach-enchiladas#comments Sun, 03 May 2009 11:06:05 +0000 Beryl http://www.cajuncookingtv.com/?p=213 Spinach Enchiladas Recipe from the Cajun Recipes at Cajun Cooking TV. Spinach Enchiladas are a Louisiana favorite especially around the Lenten season between Ash Wednesday and Easter where Catholics & other religions do not eat meat on Friday. Vegetable casseroles and seafood dishes become staples on Friday restaurant menus. Our favorite local Tex-Mex restaurant only adds the Spinach & Mushroom Enchiladas to their menu during lent.

Prep Time: 1 hour
Serves: 3-4

Ingredients for Spinach Enchiladas

1 package of large flour tortillas
1 8 oz container of sour cream
1/2 diced onion
1 Family size bag of fresh Spinach
1 container fresh sliced mushrooms (optional)
2 tablespoons Butter
2 tablespoons Flour
Chicken stock
Salt & pepper to taste
Jalapeno-Jack cheese – shredded
Jalapeno slices or fresh cilantro for garnish

Cooking Directions for Spinach Enchiladas

Heat oven to 350 F.

Begin by melting butter in a deep skillet and add flour stirring until well blended.

With a whisk blend in the sour cream.

In a large 6 quart pot heat 1 tablespoon of olive oil on medium heat (#6).

Saute onion about one minute.

Add in whole bag of fresh spinach. Cover and cook for about five minutes. Spinach will cook way down.

Prepare a baking sheet or 13” x 9” pan by spraying with canola spray oil.

Preheat the tortillas according package directions. (I typically wet 4 paper towels and wrap around the flour tortillas and place in the microwave 30 seconds to 1 minute. You just want to soften them.)

On a plate, place a flour tortilla. Fill with a spoonful of the spinach and mushrooms. Top with Jalapeno-Jack cheese and roll. Place seem side down on the baking sheet. Try using a toothpick if they will not stay rolled. Continue with remaining tortillas.

Pour the sour cream sauce across the tops of the enchiladas.

Top with additional cheese, jalapeno slices, black olives or fresh cilantro for garnish.

Bake in the oven about 10 minutes or enough to heat and melt the cheese inside the enchiladas.

Serving Suggestions for Spinach Enchiladas

Serve on a plate with Spanish Rice and Black Beans. This is a great vegetarian dish as well as very rich in nutrients. It takes darn good too!

Other serving suggestions: fill with crabmeat or small sauteed shrimp.

]]> http://www.cajuncookingtv.com/spinach-enchiladas/feed 2 How to Cook Spinach http://www.cajuncookingtv.com/how-to-cook-spinach http://www.cajuncookingtv.com/how-to-cook-spinach#comments Sun, 08 Feb 2009 11:56:06 +0000 Beryl http://www.cajuncookingtv.com/?p=160 Fresh Baby Spinach is so tasty and absolutely good for you.  Fresh vegetables just take so much better than out of the can.  My godchild told me she wanted Spinach with supper.  I said okay we’ll cook some.  Little did I know she only likes Popeye spinach.  Wow kids!  What can I say?  At least she eats spinach, and fresh broccoli and cauliflower.

Ingredients for Fresh Steamed Spinach

1 bag of Fresh Baby Spinach leaves (Serves 2)
or 1 large container of Fresh Baby Spinach
2 Tablespoons butter
small amount of water; maybe 2 tablespoons
dash of Sea Salt

Melt butter and add small amount of water on medium heat. 

Add spinach and cover to allow steam to build up and actually cook the spinach. 

Should only take a few minutes. 

Serving Suggestions for Steamed Spinach

Stir and serve with Steak, Chicken or Pork.


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