Spinach Enchiladas for One

Spinach Enchiladas
Matt Armendariz © 2013
  • Yield: 1 servings


1tablespoon olive oil
1large shallot lobe, chopped
1clove garlic, chopped
1/2 jalapeno, stemmed, seeded, and chopped
3cups lightly packed baby spinach leaves, washed and dried
2tablespoons whole Greek-style yogurt
Sea salt
2 (6-inch) corn tortillas
2/3 cup tomato sauce, thinned with 2 to 3 tablespoons of water
1/2cup grated Monterey Jack cheese
1tablespoon chopped cilantro leaves


  1. Preheat the oven to 350°F.
  2. Pour the oil into a small skillet over medium heat. When it shimmers, add the shallot, garlic, and jalapeño and cook until soft but not browned. Add the spinach and stir-fry until it has just wilted, then scrape the mixture into a bowl and stir in the yogurt. Season with salt to taste.Warm the tortillas to make them more pliable: either microwave them for a few seconds, or heat them in a dry skillet over medium-high heat for about 10 seconds on each side—not enough to brown them, just enough to soften them. (If you have a gas stove, you can also put them directly on the burner grate over the flame for a few seconds on each side.) Immediately wrap them in foil to keep them warm.
  3. Pour the thinned-out tomato sauce into the skillet that you sautéed the shallot mixture in and bring it to a boil over medium heat, then reduce the heat to low so that the sauce is barely simmering. Use tongs to dip the tortillas into the sauce one at a time, leaving them in for just a few seconds; lift them out, letting the excess sauce drip off, and transfer them to a plate.
  4. Spread about a quarter of the sauce on the bottom of a small casserole or individual gratin dish. Lay the softened tortillas on a work surface. Place half the spinach mixture in the center of each one, then roll the tortillas to form enchiladas and arrange them seam side down on top of the layer of sauce in the casserole dish. Spoon the remaining sauce on top and sprinkle with the grated cheese.
  5. Bake until the cheese has melted and the sauce is bubbling, about 20 minutes. Sprinkle the enchiladas with the cilantro, and eat hot.

Reprinted with permission from Eat Your Vegetables by Joe Yonan, copyright © 2013. Published by Ten Speed Press, a division of Random House, Inc.