Spinach and Cheese Enchiladas Suizas
Chef Ivy takes on a classic: Enchiladas Suizas. Soft corn tortillas are packed with a simple, satisfying filling made with baby spinach and rich, melty Mexican cheeses. The enchiladas are rolled and smothered in a creamy salsa verde. Served with a side of Mexican red rice, this dish delivers serious flavor everyone will enjoy.
Nutritional facts
Protein
21g
Carbs
68g
Calories
590kcal
Fat
28g
Ingredients
Baby Spinach, Tomatillo, Corn Tortilla, Chihuahua Cheese, Basmati Rice, Canned Tomato, Green Peas, Carrots, Heavy Cream, Canola Oil, Onion, Garlic, Canola and Olive Oil Blend, Cilantro, Kosher Salt, Jalapeno Peppers, Serrano Peppers
Contains milk.
Reviews
4.3
Based on 2673 reviews
Amanda · 04/09/26
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About Ivy Stark
As Executive Chef at Dos Caminos, Ivy Stark brings extensive culinary experience from her time at top restaurants across the U.S., including renowned establishments like The Sign of the Dove and Cena. Her culinary journey began in childhood in Colorado, influenced by her father's career managing luxury hotels. After studying history at UCLA, Stark attended Peter Kump's culinary school (now the Institute for Culinary Education), leading to her initial role at Mary Sue Milliken and Susan Feniger's acclaimed Border Grill.
Returning to New York, Stark honed her skills under chefs Gary Robins and Andy D'Amico, later becoming Executive Sous Chef at Cena alongside celebrated chef Normand Laprise. She further distinguished herself by opening Ciudad in Los Angeles as chef de cuisine, and later served as beverage director and sommelier at Brasserie 8 ½. Stark continued her ascent in culinary leadership roles at Zocalo, Rosa Mexicano, and Amalia, eventually returning to Dos Caminos as Executive Chef. Currently, she explores plant-based, health-focused Mexican cuisine at Ivy Stark MEXology and BKLYNwild at Time Out Market in New York City.
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