These enchiladas are a tribute to my grandma Emma who could whip up a full and wholesome meal happily, efficiently and 10 times a day depending on who was hungry. This recipe is simple, clean and filling. Play music while you make it, enjoy a conversation, a cold one or some quiet time. These portions are for 1-2 servings. Just double it for 4, etc. Enjoy!
Preheat oven to 350
On stove top:
Heat olive oil in a pan, you don't need a lot. A small capful or a heaping teaspoon. You don't want to over oil when sautéing spinach especially plus I think sometimes we cook with more oil than necessary. (Cept when you are frying of course, oil away and enjoy!)
Saute onions in oil and move around so they get translucent.
This would be a good time to add mushrooms, corn or another veggie if you like. I like this simple combo with the corn tortillas.
Give the zucchini 2-3 min and then toss in the spinach.
Add the tomatoes and salt and pepper.
Simmer on low then let it rest while you prepare your baking dish and sauce.
Option to mix 1/3 cup of yogurt with your verde salsa. I assume you can do sour cream too if you like sour cream.
Spray baking dish or coat with light oil. I use a canola oil spray for this.
Spoon a small layer of sauce on the baking dish.
Warm up your tortillas so they are soft and won't break and lay them gently in the dish.
Spoon small helpings of your filling into the tortilla and sprinkle a SMALL portion verde sauce in them.
Roll with the seam of the tortilla face down. Stick it with a pick.
Pour your sauce over the top. (I keep a little for the very end.)
Bake uncovered for 20-25 min.