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Mummy Enchilada Recipes


Gold Post Medal for All Time! 899 Posts
October 30, 2012

mummy enchilada on plateThese creamy "mummy" enchiladas are perfect for dinner on Halloween!

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Total Time: 30 minutes

Yield: 16 enchiladas

Ingredients:

  • 16 white corn tortillas
  • 1 (28 oz.) can green enchilada sauce
  • 16 Tbsp cream cheese, softened
  • 2 cups baby spinach leaves
  • 1 cup Cotija cheese, crumbled
  • 1 cup grated cheese
  • 1 (8 oz.) block of Monterey Jack cheese
  • 32 black olive slices
mummy enchilada ingredients
 

Steps:

  1. Preheat oven to 425 degrees F. Pour 1/2 of enchilada sauce into the bottom of a large casserole pan.
  2. sauce in pan
     
  3. Stack up the tortillas, wrap in a damp paper towel, and microwave at 10 second intervals until soft.
  4. Spread 1 Tbsp. of cream cheese onto each tortilla.
  5. spread cream cheese on tortilla
     
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  6. Place the cotija cheese in a bowl or on a plate and crumble with a fork. Sprinkle with approx. 1 Tbsp. of cotija cheese.
  7. crumble cotija cheese
     
    add cotija cheese
     
  8. Add a layer of baby spinach leaves. Sprinkle with grated cheese.
  9. add grated cheese
     
  10. Roll up enchilada and place seam side down in the casserole pan.
  11. roll enchilada
     
    enchiladas in pan
     
  12. Pour remaining enchilada sauce over enchiladas. Spread evenly with a spoon.
  13. top with sauce
     
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  14. Using the slice side of your cheese grater or a knife, cut thin slices of Monterey Jack cheese. Cut the slices into thin strips. These will be the mummy bandages.
  15. slice jack cheese
     
  16. Place two olive slices onto each enchilada for eyes. Then lay strips of cheese across each enchilada, criss-crossing them to look like bandages.
  17. olive eyes and cheese bandages
     
    uncooked mummies
     
  18. Bake for 20 minutes or until bubbly. Serve with a side of black beans, topped with cotija cheese crumbles.
  19. baked mummies
     
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