Spinach Recipe No. 2: Enchiladas

As you may have just read in the blog post titled "Spinach Recipe No. 1: Strata," I recently had an abundance of spinach from our CSA box. The first recipe I made from about half the spinach and arugula was a strata. Here is the second.

Spinach, Pork and Swiss Cheese Enchiladas

Like with the strata recipe, I just made up this recipe as I went, so please forgive the lack of true measurements!

• 1 lb. ground pork
• 1/2-1 yellow onion, diced
• 1 jalapeno, diced
• 2 cups spinach and arugula, chopped
• 1 cup or so shredded Swiss cheese
• 1 can enchilada sauce, any time (I used a mild red sauce)
• 8 small corn tortillas 
• Spices: salt, pepper, chili powder, cumin, coriander

Preheat oven to 375 degrees. Spray 9x13 pan with cooking spray.

In a skillet, saute pork, onion, jalapeno and a shakes of each of the spices (to taste) until pork is cooked through. In another skillet, saute spinach and arugula in a skillet with a bit of water (you could probably cook the spinach withe pork, but for some reason I didn't). Mix the spinach in with pork.

Lay out all tortillas and scoop a hefty amount of pork mixture onto each tortilla. Top with cheese. Roll each one tightly (easier said than done) and lay in pan with seam side down. After all tortillas are rolled, pour can of sauce on top and top with additional cheese, if there is any left.

  

Bake for about 30 minutes or until sauce is bubbly. Broil on high for about 5 minutes. Enjoy with some black beans on the side!