I originally found this recipe on http://www.care2.com/ many moons ago. I have made them so many times over the past years I usually end up changing a lot of the recipe. These are so delicious, I have only made a few tweaks. I have made them with a red sauce, but I promise, try a green verde enchilada sauce and you won't regret it. The flavor is a little lighter and it helps bring out the flavor of vegetables and cilantro.
Since I started making this recipe, I find myself adding sunflower seeds to many of my Mexican dishes. The salt and crunch will make people wonder what it is until they give up and finally ask!
Spinach & Sunflower EnchiladasServes 4
1/2 red onion, chopped
2 cloves garlic, minced
1 red pepper, cut in matchsticks
1 yellow pepper, cut in matchsticks
1 red tomato, chopped
1/2 t crushed red pepper
1/2 t salt
1/2 t pepper
8 oz mushrooms, sliced
4 oz fresh spinach
4 oz kale or frise
1/2 c sunflower seeds, roasted and salted
1/4 c cilantro
8 oz queso fresco or monterey jack cheese
1 c green enchilada sauce
4-6 10 inch tortillas
Sauté onions and garlic in a little oil. Once they are almost translucent, add in peppers and mushrooms. When all the liquid of the mushrooms has evaporated. Add in greens and spices. Let the greens wilt. Turn off heat and add in sunflower seeds, 2 T cilantro and 3/4 of the cheese, reserving the remaining cilantro and cheese for the topping.
Next, divide the mixture evenly between the 6 tortillas. Depending on how big you want them filled, I use either a 1/2 or 3/4 of a cup.
Spray your baking dish and pour 1/2 c of your sauce to line the bottom of the pan. Add in your enchiladas. Pour the rest of the sauce over the enchiladas and top with the remaining cheese and a little cilantro.
Bake at 375° for 25-30 minutes or until cheese is bubbling and you can see the tortillas being a nice golden brown.