Spinach Enchiladas with Spanish Rice

Please note, the rice takes about 10 minutes longer than the enchiladas, so prep everything for both recipes in advance, start the rice & once the rice is simmering, start on the enchiladas.

Spanish Rice
Ingredients for 10+ people
1 c. uncooked rice
1/4 c. butter
1 medium onion, halved & sliced thinly
1/2 green pepper, diced

1 16 oz can diced, peeled tomatoes
1 t salt
dash pepper
1 c. ice cold water

  1. Melt butter in large pot.
  2. Add onion, pepper & rice.
  3. Brown on hi heat till rice is an even golden brown. Be sure to stir constantly to avoid burning.
  4. Add tomatoes, water, salt & pepper.
  5. Bring to boil, cover, reduce heat & simmer for 30 minutes.

Creamy Spinach Enchiladas
1 T butter
1/2 c. sliced green onions
1 9oz. pkg frozen spinach, thawed
1 c. ricotta
1/2 c. sour cream

1 1/2 c. shredded Monterey Jack cheese (use Pepper Jack for more flavor)
1 can chopped green chiles
6 6" corn or flour tortillas, warmed
1 10 oz can enchilada sauce
  1. Preheat oven to 375 degrees
  2. Melt butter over medium-hi heat, add green onions & cook till crisp-tender (~2 minutes).
  3. Add spinach, cook till heated thru (~1 minute).
  4. Remove from heat
  5. Stir in ricotta, sour cream & 1 cup cheese.
  6. Spoon 1/4 c. + filing down center of each torilla & roll. Place seam side down in lightly greased (or use Pam) 13 X 9 glass baking dish. Repeat till filling is gone.
  7. Pour enchilada sauce over rolled tortillas, sprinkle remaining cheese onto enchiladas.
  8. Bake at 375 for 15 - 20 minutes.

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