Wednesday, May 20, 2009

VEGETABLE ENCHILADA W/ SPINACH SAUCE

This is a fairly long and involved recipe but well worth the time and effort. This is from our enchilada class at the Co-op Tuesday night with Gigi W. Like I said I'm not a big enchilada fan but this is so-o good.
SPINACH SAUCE
1T chopped garlic
1/4C finely chopped onion
2 pkg frozen spinach-drained of as much water as possible
1/4C flour
white wine
1/2 C chicken or vegetable stock
2C heavy whipping cream
1/2C cilantro
salt and pepper to taste
saute garlic and onions until lightly browned. Add spinach and saute for a couple of minutes, sprinkle in flour. Deglaze the pan with a splash of white wine, whisk in the stack and swirl for a minute. Add cream and simmer until it starts to reduce and thicken. Add cilantro, salt and pepper.
Put into blender and blend until smooth. Adjust seasoning and consistency- it should be thin.

ENCHILADAS
12 flour tortillas (taco size)
olive oil and butter for sauteing
1C onions chopped
4 Poblano (pasilla) peppers roasted and peeled, deseed and chopped
1box frozen chopped spinach drained
1 corn on the cob, kernels removed or 11/2C frozen corn, approx.
1 zucchini, small diced
1T. garlic minced
1 8oz pkg cream cheese-cubed
1C pepper jack cheese shredded
1T chili powder
shot of Tabasco
salt and pepper to taste
4C jack cheese shredded for topping
In saute pan melt butter and oil. Add all the vegetables and saute for about 3 min. Add garlic and continue to saute until almost tender. Remove from heat, transfer to a bowl and add the cheeses.
Season with chili powder, Tabasco and salt and pepper.
To assemble:
in a 9X12 pan add some of the spinach sauce to the bottom
Take a tortilla, and some filling to the middle and roll up, place in pan seam side down. Continue with the rest or the tortilla and filling. Pour sauce over covering the enchiladas, sprinkle with jack cheese. Bake at 350 for half an hour or until hot and cheese is melted. You may want to cover the pan with foil for the first 20 min or so then uncover and bake until cheese is bubbly.

4 comments:

Melly/Melody/or Mel said...

Hell, I'm impressed that posted the recipe. I just hate to do that.

Alisa@Foodista said...

Hi Eileen & Sue, I followed you from the foodieblogroll and I love your site.This enchilada sure makes me hungry! Hope you wont mind,I'd love to guide our readers to your site, just add this foodista widget to this post and it's all set to go, Thanks!

fran39 said...

Hi Eileen and Sue - like Alisa, I found you via foodieblogroll - you're next to me in the new intake. Lovely blog and some yummy munchings! Do visit me over the pond.

lazypanda said...

hey, just founded your site! this sounds really good, i'll have to try it. my mom makes great enchiladas, but i've never tried them with spinach.

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