WE LOVE TEX-MEX, but it seems that most of our local Mexican Restaurants have moved to more of a California style of Mexican cooking. I suppose it is more on-trend and I understand why. Cal-Mex seems to be lighter with more of a focus on seafood and fresh vegetables, whole beans rather than refried, and lots of cilantro which is an herb I don't enjoy.
The tortillas are another thing. Tex-Mex tacos and enchiladas are made with corn tortillas, whereas the Cal-Mex style uses flour tortillas, another thing I do not enjoy.
We recently went to one of our (formerly) favorite Mexican Restaurants. I ordered spinach enchiladas, which I had enjoyed in this restaurant many times over the years. Imagine my disappointment when the plate presented to me (with the standard warning of: hot!) contained a couple of "spinach roll-ups" with flour tortillas, no sauce, no melted gooey cheese. That was not an enchilada, rather more like a burrito.
We haven't been to that restaurant again--sigh--and I decided to make Spinach Enchiladas at home.
Spinach Enchiladas
1 Tbsp. butter
1 bunch sliced scallions
2 cloves garlic, minced
12 oz. fresh curly spinach, steamed until barely tender, then squeezed dry
1 cup queso blanco (may substitute ricotta or cottage cheese)
1/2 cup sour cream
2 cups shredded Montrey Jack cheese
10 (6-inch) corn tortillas
18 oz. enchilada sauce
Melt butter over medium heat. Add garlic and scallions and cook for a few minutes until fragrant, but not brown. Stir in spinach and cook a few minutes longer. Remove from heat and mix in the queso blanco, sour cream, and 1 cup of the Monterrey Jack.
Warm the tortillas, a few at a time, wrapped in damp paper towels, for about 30 seconds in the microwave. Spoon about 1/4 cup of spinach mixture onto the center of each tortilla. Roll up and place, seam side down, in a 13x9 inch baking dish. Pour the enchilada sauce over the top, and top with the remaining 1 cup of Monterey Jack cheese.
Bake for 15 to 20 minutes in a preheated 375 degree oven, until the sauce is bubbly and the cheese is melted and beginning to brown.
I like all kinds of enchiladas, including Cal-Mex. But my heart really is with Tex-Mex. Love this! We'll soon have a bumper crop of Swiss chard which would make excellent enchiladas. Thanks!
ReplyDeleteSwiss chard will indeed make some excellent enchiladas. And yes, my heart is with Tex-Mex. Thank you for your comment, Rocquie
DeleteStunning! I like the idea of the chard, especially since it is in the garden. There is something special about that roasted corn taste in a corn tortilla.
ReplyDeleteMelynda, I agree. Corn tortillas have so much more flavor. I hope you will make some enchiladas with your chard when the time comes. Thanks for your comment, Rocquie
DeleteI made these today and they were great! My son, who generally grumbles when I make something without meat, said they were filling and tasty. Thanks for the great recipe - it's a keeper.
ReplyDeleteVera, I'm glad you tried the recipe and that it turned out well for you. Also, that your son liked them. Thank you for coming back to let me know. --Rocquie
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