Spinach and Goat Cheese Enchiladas

I have been wanting spinach enchiladas like some I had at a Mexican restaurant several years ago, but I can’t have the cow’s milk or the wheat, so I decided to try to reverse engineer them. I think these were actually better than the restaurant ones.

6 8-inch homemade whole spelt tortillas
8 oz soft goat cheese (chevre)
1 package frozen spinach, thawed (or 1 lb fresh spinach)
1/2 cup chopped onion
1 Tbsp olive oil
2 tsp ancho chile powder (or regular chile powder)
2 tsp ground cumin
2 tsp garlic powder or 2 cloves minced garlic
1/2 cup grated goat chedder
1/4 cup Liberte Goat Fresh Cheese, or sour cream
1/4 cup chopped fresh cilantro
optional add-ins: 1 cup chopped mushrooms or artichoke hearts

Heat oil in pan and saute onion until soft. Add spinach and spices and cook until heated through (if using any optional add-ins, add them now). Turn off heat and stir in goat cheese. Fill tortillas, rolling up, and place in baking dish. Spoon the Goat Fresh Cheese or sour cream over top. Sprinkle grated cheddar and cilantro over everything.

Bake uncovered at 350 for 20-30 minutes.

One Response to “Spinach and Goat Cheese Enchiladas”

  1. Menu Plan Monday – Week of 5/3/2010 « Cooking without almost everything Says:

    […] « Tuesday Twister – Week of 3/30/2010 – Korean Food – Hazelnut Butter Spinach and Goat Cheese Enchiladas […]

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