Casa Vega Restaurant Meatless Mexican Spinach Enchiladas - FabFitFun
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  • Casa Vega Restaurant Meatless Mexican Spinach Enchiladas

    20120504_casavegaenchil365

    Recently remodeled by Bravo’s Jeff Lewis, our fave San Fernando Valley hotspot Casa Vega goes veggie crazy in their enchiladas.

    Ingredients:
    1 package of corn tortillas
    12 ounces fresh spinach
    1/2 sliced white onion
    1 tablespoon chopped onion
    8 large green tomatillos
    2 cups of water
    1 bunch of cilantro
    1 teaspoon granulated garlic
    1 teaspoon of salt
    1/2 avocado
    1 ounce sour cream
    6 ounces shredded cheese, Monterey Jack or Asadero

    Directions:
    1. Preheat oven to 350 degrees F.
    2. In a deep pan add the water, tomatillos, onion, cilantro, salt, and garlic. Cook until it boils for 5 minutes.  Remove from heat and let cool for additional 5 minutes.
    3. Pour everything from the pan into a blender and blend well.
    4. Next, add the avocado, sour cream and 1 tablespoon of cilantro.  Blend until creamy.
    5. In a separate flat pan, add oil, tablespoon chopped onion, shredded cheese and 2 ounces of the tomatillo sauce from blender. Cook for 2-3 minutes. Add spinach, continuous stir until it is dark green. Set aside.
    6. First warm the tortillas with a little canola oil.  Lay the warmed tortilla flat and add 3 ounces of spinach mixture down the middle. Roll the tortilla and cover with the sauce you just made. Add a little cheese down the center on top of the tortilla and bake for several minutes until cheese is melted.
    7. Serve with Spanish rice, slices of avocado and a touch of sour cream.

    Courtesy Casa Vega

    For other great healthy Mexican recipes, check out our Cinco de Mayo slideshow!

    Posted on May 4, 2012 in Recipes

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