Spinach Enchilada Recipe

Total Time: 55 minutes

Cuisine: Mexican

Ingredients:

  • tomato
  • lemon
  • cumin powder (jeera)
  • sour
  • coriander (dhania) leaves
  • cloves garlic
  • virgin olive oil
  • jalapenos
  • onion
  • cumin seeds (jeera)
  • salt
  • cheddar cheese mexican cheese
  • spinach bunch
  • cloves garlic
  • black peppercorns cracked
  • khoya (mawa)
  • vegetable stock
  • flour (maida) wheat flour
  • red chilli powder
  • jalapenos black pepper
  • sugar
  • chipotle chillies peppers
  • corn flour tortilla wheat tortilla
  • soy granules

Instructions:

  • To begin making the Spinach Enchiladas, first make the sauce
  • To do this, blend the Adobo chillies with the tomato puree, in a ginder
  • Set this aside
  • Place a pan on the heat and warm the oil in it
  • Sprinkle the flour and saute until toasty and aromatic
  • Add the garlic, chilli powder, cumin powder and saut? for a 2-3 seconds, before adding the tomato puree, salt, sugar and vegetable stock
  • Stir together and bring to a boil
  • Then cook on low heat for 5 minutes
  • Adjust the consistency of the sauce with stock or water, if required
  • Then, proceed to make the filling
  • Place another pan on the heat
  • Warm some oil and add cumin seeds
  • Once they sizzle, add the onions, garlic and jalapenos and saute for 1-2 minutes
  • Add the spinach and stir
  • Cook the spinach until it just wilts
  • Then, add the soy granules, paneer and season with salt and pepper
  • Mix well and cook for a minute
  • Then, take the pan off the heat
  • The next step is to make the Pico de Gallo
  • Toss all the ingredients - onion, tomato, garlic, jalapeno, coriander leaves, lemon juice and salt to taste
  • To assemble the Enchiladas, grease an 8 inch baking dish
  • Begin by adding a ladle full of the sauce into the pan and spread it
  • Warm the Tortillas on a griddle pan or for a minute in the microwave
  • Then place one tortilla on a flat surface
  • Spoon in about 2-3 tablespoon of the spinach filling in a line, in the middle of the tortilla
  • Top it with about a tablespoon Pico de gallo and a tablespoon of sour cream
  • Tightly roll the Tortilla int a tube and place it seam side down in the baking dish
  • Proceed similarly with all the tortillas, line them up in the baking dish over the layer of the sauce
  • After all the tortillas are filled and arranged in the baking dish, ladle the sauce on them, till the tortillas are well covered with the sauce
  • Sprinkle cheese and cover the dish with foil
  • Bake in a preheated oven at 180 degrees C for 30-40 minutes, until the sauce is bubbling
  • Serve the Spinach Enchiladas hot with Cuban Black Bean Salad for a simple weeknight dinner