Wednesday, April 29, 2015

Spinach Enchiladas




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.



6 comments:

  1. 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!

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    1. Swiss chard will indeed make some excellent enchiladas. And yes, my heart is with Tex-Mex. Thank you for your comment, Rocquie

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  2. Stunning! 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.

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    1. Melynda, 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

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  3. I 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.

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    1. Vera, 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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