Spinach Enchiladas With Hot Pepper Sauce
Impressive and healthy, realistic portion size. Save up for this one!
Yield
6 servingsPrep
10 minCook
5 minReady
15 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
onions
chopped |
|
| 2 | each |
jalapeño pepper
finely chopped |
*
|
| 1 | x |
vegetable oil
as needed |
*
|
| 1 | pound |
spinach
|
|
| 3 | cloves |
garlic
chopped |
|
| ½ | teaspoon |
cumin
|
|
| ½ | teaspoon |
coriander
|
|
| ½ | teaspoon |
chili powder
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 8 | each |
corn tortillas (6-inch)
|
*
|
| 1 | cup |
monterey jack cheese
shredded |
|
| For the hot pepper sauce | |||
| 1 | cup |
water
|
|
| ⅓ | cup |
red wine vinegar
|
|
| 1 | each |
hot chili peppers
up to 3, depending on heat level desired |
*
|
| 1 | large |
sweet red bell peppers
|
|
| ½ | small |
onions
chopped |
|
| 2 | cloves |
garlic
chopped |
|
| 1 | tablespoon |
paprika
|
|
| 1 | teaspoon |
cumin
|
|
| 1 | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
onions
chopped |
|
| 2 | each |
jalapeño pepper
finely chopped |
*
|
| 1 | x |
vegetable oil
as needed |
*
|
| 453.6 | g |
spinach
|
|
| 3 | cloves |
garlic
chopped |
|
| 2.5 | ml |
cumin
|
|
| 2.5 | ml |
coriander
|
|
| 2.5 | ml |
chili powder
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 8 | each |
corn tortillas (6-inch)
|
*
|
| 237 | ml |
monterey jack cheese
shredded |
|
| For the hot pepper sauce: | |||
| 237 | ml |
water
|
|
| 79 | ml |
red wine vinegar
|
|
| 1 | each |
hot chili peppers
up to 3, depending on heat level desired |
*
|
| 1 | large |
sweet red bell peppers
|
|
| 0.5 | small |
onions
chopped |
|
| 2 | cloves |
garlic
chopped |
|
| 15 | ml |
paprika
|
|
| 5 | ml |
cumin
|
|
| 5 | ml |
salt
|
|
Directions
Preheat oven to 350℉ (180℃).
Sauté onion, jalapenos, and mushrooms in vegetable oil until soft.
Add spinach in batches until it is all wilted adding more oil if needed.
Add garlic, cumin, coriander, chili powder, salt and pepper, and cook one minute more.
Set filling aside.
In a separate skillet heat some vegetable oil and then dip each tortilla, one at a time, in the oil for a few seconds until it is limp.
Drain it on paper towels, place some filling in it, roll it up, and then place in an oiled baking dish .
When all the enchiladas are filled, cover them with sauce, sprinkle with cheese, and then bake them until the cheese is melted, about ten minutes. HOT PEPPER SAUCE Chop the peppers, onion and garlic.
Bring all the ingredients to a boil and simmer for eight minutes.
Allow it to cool somewhat and then purée in a blender.
Eliminate the hot peppers if you want a mild sauce.
Use jalapenos for hot or habaneros for very hot.
