• Prep Time: NA
  • Cooking Time: NA
  • Serves: NA

Spinach and Roasted Red Pepper Enchiladas

Category: Desserts

 Ingredients List

  • 1 large yellow onion, chopped
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon sea salt
  • 1 teaspoon minced garlic
  • 5 ounces baby spinach
  • 2 roasted red peppers, diced
  • 8 ounces chopped roasted boneless chicken breasts OR sautéed tempeh
  • 9 ounces diced green chilies, undrained
  • 14.5 ounces diced tomatoes, undrained
  • 2 cups unsweetened milk of choice
  • 7 ounces salsa verde
  • 2 tablespoons gluten free flour
  • 12 organic corn tortillas (I like spouted corn)
  • 8 ounces cheddar, montery jack or Daiya, grated


Preheat oven to 350 degrees. Spray two 8 x 8 baking dishes with olive oil.
Spray a large skillet well with olive oil and heat to medium. Add onion, cumin, paprika and salt and cook for 7 minutes. Add garlic and sauté for one more minute. Add baby spinach and red peppers and cook until spinach wilts. Stir in chicken or tempeh, garlic, chilies and tomatoes. Reduce heat and simmer for 8 to 10 minutes, until most of the liquid has evaporated. Remove from heat.
Heat a saucepan to medium high. Add milk, salsa verde and flour and whisk together. Cook for 5 minutes, whisking constantly.
Warm the tortillas. Spoon chicken mixture into tortillas and top with cheese. (About 2 1/2 tablespoons per tortilla.) Roll up and arrange in prepared pan. Pour the milk mixture over the tortillas and top with remaining cheese. Bake for 25 minutes then broil until the cheese turns brown.

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