I seem to be on a Mexican kick this week - they had organic spinach on sale at the market and I bought a big clamshell of it and made these spinach enchiladas for dinner. They are great - you can make the sauce I use in these alone and dip chips in it - it makes a delicious dip!
Cheesy Spinach Enchiladas
- 1 pound fresh spinach, stems removed and well rinsed
- 1 chopped yellow onions
- 3/4 teaspoon salt
- 12 corn tortillas
1 cup Nutritional yeast
¼ cup corn starch or arrowroot
½ teaspoon paprika
2 teaspoons salt
2 teaspoon ground cumin
Dash garlic powder
Dash chili powder
2 cups water
1 10-ounce cans tomatoes with green chiles
1 ½ tablespoons prepared yellow mustard
InstructionsPreheat the oven to 350 degrees F.
Bring a large pot of salted water to a boil. In 3 batches, add the spinach and blanch for 15 seconds. Remove with a slotted spoon and shock in an ice bath. Remove and squeeze out the excess. Chop and set aside.
In a large saucepan, add the onions and enough water to cook, stirring, until very soft, 3 to 4 minutes. Add the spinach and stir to incorporate. Remove from the heat and adjust the seasoning, to taste.
In medium-large saucepan, combine flour, nutritional yeast, salt, paprika, cumin, chili powder, and garlic powder. Add water and mix thoroughly. Heat on medium heat and stir constantly; once thickened, remove from heat. Add in tomatoes and mustard and stir until a bit thicker.
Add about ½ of the sauce to the spinach mixture and stir to incorporate.
Heat tortilla by preferred method and place on a work surface. Place about 1/2 cup of the spinach mixture into the center of each tortilla and roll up into a cylinder. Place, seam side down, in a single layer across the bottom of a 9 by 13-inch casserole dish.
Pour remaining cheese sauce over the filled enchiladas and bake for 30-45 minutes.
Serve with Refried Beans and Mexican Rice.
Yield: 6 servings