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Spinach Enchiladas With Tomatillo Salsa

Vegetarian • Gluten free

Produce

12 (1 1/2 pounds) tomatillos, large
1 2 small bunch cilantro, chopped (about 1/4 cup), Leaves from
8 oz Baby spinach, leaves
2 medium cloves Garlic
1 Onion, chopped (1 cup), medium
1 Poblano or anaheim chili pepper

Baking & Spices

1 Kosher or sea salt

Oils & Vinegars

1 tbsp Olive oil, extra-virgin

Bread & Baked Goods

5 6-inch corn tortillas

Dairy

1/2 cup Greek-style yogurt, nonfat
3 oz Monterey jack cheese, grated

Liquids

4 cups Water
Tanya @ Mom's Small Victories

Spinach Enchiladas with Tomatillo Sauce projects.washingt...