I'm Popeye the sailor man...

First thing that comes to mind when you read those words? Should be a short but muscular sailor with good ethics and an addiction to spinach. And, seeing as how I'm from the south, Texas to be exact, enchiladas are a part of the culture and general fare.

So, here's an easy way to enjoy the deliciousness of enchiladas, the power of spinach, and not break your back with hours of rolling individual tortillas.

Ingredients:
3 Tbs Olive Oil
4 Large Onions (diced)
1 Large Cloves Garlic (minced)
75 oz Chopped Frozen Spinach
25 Tortillas
6 C Cheddar Cheese
3 tsp Salt
1.5 tsp Cumin (ground)
5 Cream of Mushroom Soup (10 oz can)

Pre-heat an oven to 375F.

In a large mixing bowl combine the spinach, onion, garlic, oil, 4 cups of cheese, salt, and cumin.

In a 9X11 casserole dish, layer 8 tortillas in the bottom then spoon some of the mixture over. Continue layering this way until you run out of mix or tortillas.

Pour the soup over top and spread evenly.

Bake for 30-45 min. Take out and sprinkle the remaining cheese over top and place back in the oven for another 15 min. Remove and let sit for 3-5 min before serving.


You can always serve this with a salsa, sour cream, guacamole, etc.

Cook to Live; Live to Cook; Glory to God in all,
Chef D.