Springtime Spinach Enchiladas Recipe
These are enchiladas with a springtime difference: lighter, flavorful, and packed with nourishment from spinach, one of the first things to come up in the garden, with the addition of some delightful crunch from toasted almonds or sunflower seeds, and the fragrant zestiness of fresh cilantro.
Monterey Jack cheese offers calcium and protein, while garlic, onion, and red bell pepper add antioxidant power. Quick to throw together and popular with everybody, these enchiladas are such a clever way to get your kids to eat their spinach!
3 tablespoons olive oil
1 cup chopped yellow onions
1 tablespoon crushed garlic
4 cups diced red bell pepper
1 teaspoon red chili flakes
1/2 teaspoon salt
2 cups sliced mushrooms
7 ounces fresh spinach, coarsely chopped
1 1/2 cups grated Monterey Jack cheese
1/4 cup coarsely-chopped fresh cilantro
1 cup toasted sliced almonds or sunflower seeds
3 cups Mexican red sauce (see below), or store-bought
6 to 8 corn or small flour tortillas
1. Preheat oven to 350F. In a deep saucepan, saute the onions, garlic, bell peppers, chili and salt in the oil until tender. Stir in the mushrooms and spinach and coo until most of the moisture evaporates and the spinach has wilted. Remove from heat and stir in 1/2 cup of the cheese, the cilantro, and the toasted almonds or sunflower seeds.
2. Divide the mixture evenly into 6 to 8 tortillas. Roll up and lay into a lightly oiled baking dish. If using corn tortillas, top each enchilada with red sauce immediately after rolling so they donít split. Top with enchilada sauce and the remaining cup of cheese. Bake in preheated oven until bubbly and golden, approximately 45 minutes.
Serves 6 to 8.
Mexican Red Sauce
This is delicious on top of burritos, Spanish rice, and scrambled eggs, too.
2 cups coarsely chopped onions
1 tablespoon crushed garlic
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh basil
1 teaspoon chopped fresh marjoram
1 teaspoon chopped fresh sage
1/2 teaspoon cinnamon
1/2 teaspoon cumin
1/2 teaspoon mustard powder
1/2 teaspoon ground celery seed
1/4 teaspoon ground cloves
1/4 cup sunflower or safflower oil
6 cups chopped fresh or canned tomatoes
1. Use a food processor to blend all ingredients except oil and tomatoes to a coarse grind.
2. Transfer this mixture to a large heavy saucepan and saute it in the oil for 15 minutes. Add chopped tomatoes and allow the mixture to simmer for at least an hour.
Adapted from Hollyhock Cooks, by the Hollyhock Cooks et al (New Society Publishers, 2003). Copyright (c) 2003 by the Hollyhock Cooks. Reprinted by permission of New Society Publishers.
Adapted from Hollyhock Cooks, by the Hollyhock Cooks et al (New Society Publishers, 2003).