Spinach is my favorite leafy vegetable. In its pristine form it enhances a mixed green salad, wilted before adding to a pizza or a frittata or chopped and thrown into a quiche it delivers an earthy goodness. I wanted to extend that earthiness to enchiladas.

In other spinach dishes, I’ve used mild cheeses or mixes with a small portion of Cheddar. Concerned it overpowers the mild greens, and the problem of cheddar becoming rubbery when over-baked, I stuck with a mix. I settled on Ricotta and Monterey Jack for its creaminess and binding, left some Cheddar for sharpness, and Romano – its salty similarity to Añejo makes it a natural.

I’ve used a prepared enchilada sauce.

Spinach Enchiladas

(Serves Four)

• 12 Six-inch Flour tortillas
• 1 Bunch of Spinach or 10 oz. package chopped frozen spinach
• 1 Chopped medium Onion
• 1 Poblano pepper, toasted
• 4 – 5 Common Mushrooms (sliced)
• 2 Cloves Garlic (minced)
• 3/4 Cup Ricotta
• 1 Cup Shredded Monterey Jack (reserve some for topping)
• 1 Cup Shredded Medium or Sharp Cheddar (reserve some for topping)
• 1/2 Cup Grated Romano or Añejo (if available)
• 1 Tablespoon of Olive Oil
• 2 Cups of Enchilada sauce
• Salt and pepper to taste

Directions

1. Preheat oven to 400 degrees.
2. Prepare the chopped onions, mushrooms, mince the garlic. Remove the seeds and stems from the Poblano and toast (toaster ovens are very convenient for this). When the pepper is toasted, dice.
3. If you are using frozen spinach, unwrap and thaw in a microwave. If you are using fresh spinach, rinse, then boil half a cup of water in a saucepan. When the water boils, add the spinach and cover until wilted (about two minutes). 
4. Heat the oil in a medium sized pan, and add the chopped onions. When the onions are translucent and soft. Add the mushrooms and minced garlic for another minute.
5. Mix the cheeses (reserving some for topping) and cooled vegetables in a large bowl. Coat the bottom of a large casserole dish with a thin layer of enchilada sauce. Put two spoonfuls of the filling in each tortilla, and place fold-side down in the casserole dish.
6. Pour the enchilada sauce generously over the enchiladas, cover with the reserved cheeses.

Bake for approximately 25 minutes or until cheese begins to brown.