“Was Popeye the Sailor Man Mexican?”
This was asked on Yahoo! Answers site in the UK and Ireland. When I started looking for ideas for an intro for Spinach Enchiladas, this was one of the sites that came up. My first reaction was disbelief that anyone would think that he was anything but a caucasian American. But it got me thinking.
What countries do cartoon characters belong to? Sure Mickey Mouse and Bugs Bunny were developed in the United States but to children around the world, the characters belonged to them. The Smurfs were a big hit in the United States but were developed in France. Dub the cartoon in any language and they belong to that culture.
Whether Popeye was from Mexico or not, I’m sure he’d appreciate these enchiladas.
A nice, cheesy, gooey delicious mess!
While the recipe called for frozen spinach, I had some fresh baby spinach that I used.
Frying the onions.
Adding the spinach. I put the lid on the pan for a few minutes to help the spinach wilt.
Mixing up the filling.
I had both flour and white corn tortillas, so I used them both.
In the baking dish.
And the oven.
Beautiful.
Spinach Enchiladas
Prep Time: 20 min | Cook Time: 20 min | Makes: 5
Ingredients:
- 1 tablespoon butter
- 1/2 cup sliced green onions
- 2 cloves garlic, minced
- 1 (10 ounce) package frozen chopped spinach , thawed, drained and squeezed dry
- 1 cup ricotta cheese
- 1/2 cup sour cream
- 2 cups shredded Monterey Jack cheese
- 10 (6 inch) corn tortillas
- 1 (19 ounce) can enchilada sauce
Directions:
1. Preheat the oven to 375 degrees F (190 degrees C).
2. Melt butter in a saucepan over medium heat. Add garlic and onion; cook for a few minutes until fragrant, but not brown. Stir in spinach, and cook for about 5 more minutes. Remove from the heat, and mix in ricotta cheese, sour cream, and 1 cup of Monterey Jack cheese.
3. In a skillet over medium heat, warm tortillas one at a time until flexible, about 15 seconds. Spoon about 1/4 cup of the spinach mixture onto the center of each tortilla. Roll up, and place seam side down in a 9×13 inch baking dish. Pour enchilada sauce over the top, and sprinkle with the remaining cup of Monterey Jack.
4. Bake for 15 to 20 minutes in the preheated oven, until sauce is bubbling and cheese is lightly browned at the edges.
Nutritional Info:
Nutrition Amount Per Serving (5 total) Calories 578 cal 29% Fat 39.9 g 61% Carbs 34.8 g 11% Protein 23.8 g 48% Cholesterol 111 mg 37% Sodium 415 mg 17% See More Based on a 2,000 calorie diet
Source: http://m.allrecipes.com/recipe/59661/spinach-enchiladas?prop24=mobile_hub_rotd
Rantings of an Amateur Chef 
So cheesy! I love spinach with anything.
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Those look sinfully delicious! MMMMM
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these look delicious!
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deliciously well served..nyummy 😀
~ KeY
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Senor recipe – love it!
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Your blog keeps me eating! I may not otherwise.
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Those look amazing, and like something my vegetarian husband would eat! I will definitely be trying these.
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OMG! These look to die for!
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This looks sooooooo good!
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really yummy! I have to try this recipe! Thanks for sharing it!
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I’ve been meaning to try an enchilada recipe and I love spinach. This looks perfect!
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