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Spinach and cheese mummy enchiladas

Spinach and cheese mummy enchiladas

  • Main course
  • Halloween

Corn tortillas filled with spinach and cream cheese, topped with green sauce and cheese bandages.

Active time20 min

Cooking20 min

Total40 min

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Ingredients

  • 30 g baby spinach
  • 120 g cream cheese
  • 50 g grated cheese
  • 4 pitted black olives
  • 400 g green enchilada sauce
  • 8 corn tortillas
  • 60 g Cotija cheese
  • 115 g Monterey Jack

Preparation

  1. Heat oven to 220 °C. Wash and dry spinach. Crumble Cotija, cut Monterey Jack into thin strips and slice olives. Spread 200 g sauce in a baking dish.

    30 g baby spinach
    4 pitted black olives
    400 g green enchilada sauce
    60 g Cotija cheese
    115 g Monterey Jack
    • oven
    • knife
    • chopping board
    • baking dish
    • spoon

  2. Briefly warm tortillas in a frying pan until flexible. Spread with cream cheese. Divide spinach, Cotija and grated cheese between them, then roll. Place seam down in the dish and pour over the remaining 200 g sauce.

    120 g cream cheese
    50 g grated cheese
    8 corn tortillas
    • frying pan
    • spoon
    • baking dish

  3. Cross Monterey Jack strips over the tortillas and put olive rings in gaps for eyes. Bake for about 20 minutes until cheese melts and sauce bubbles.

    • oven
    • baking dish

Allergens

  • Milk

Composition to check for: Celery, Crustaceans, Eggs, Fish, Gluten, Lupin, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.

Sources and credits

Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms

Au Menu · AI-generated illustration

Spinach and cheese mummy enchiladas