Spinach Enchilada Recipe
Indulge in the delightful flavors of Spinach Enchiladas, a quintessential dish that embodies the vibrant essence of Mexican cuisine while catering to the vegetarian palate. This recipe not only promises a comforting meal but also allows you to enjoy a medley of nutritious ingredients, making it perfect for dinner gatherings or a cozy weeknight family meal. With a hearty filling and a luscious sauce, these enchiladas are sure to become a household favorite.
Ingredients
| Ingredient | Quantity |
|---|---|
| Corn flour tortillas or whole wheat tortillas | 3-4 |
| Sour cream | 3-4 tablespoons |
| Cheddar cheese or Mexican cheese | 1/2 cup |
| Fresh spinach | A bunch |
| Onion (finely chopped) | 2 (1 for filling, 1 for pico de gallo) |
| Soy granules (soaked and drained) | 1/2 cup |
| Khoya (Mawa, grated) | 1/4 cup |
| Pickled jalapeños (chopped, to taste) | 2 |
| Garlic (finely minced) | 6 cloves (3 for filling, 3 for sauce) |
| Extra virgin olive oil | 3 tablespoons (1 for filling, 1 for sauce) |
| Cumin seeds (Jeera) | 2 teaspoons |
| Whole black peppercorns (freshly cracked) | 1/2 teaspoon |
| Salt | To taste |
| Tomato (finely chopped) | 1 |
| Coriander (Dhania) leaves | A handful |
| Lemon juice (from 1 lemon) | To taste |
| All-purpose flour (or whole wheat flour) | 1 tablespoon |
| Homemade tomato puree | 1/2 cup |
| Red chili powder | 2 teaspoons |
| Chipotle chilies/peppers (finely chopped, optional) | 2 |
| Cumin powder (Jeera) | 1 teaspoon |
| Sugar | 1/2 teaspoon |
| Vegetable stock | 2 cups |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 250 |
| Protein | Approx. 12g |
| Carbohydrates | Approx. 30g |
| Dietary Fiber | Approx. 5g |
| Total Fat | Approx. 10g |
| Saturated Fat | Approx. 3g |
Preparation Time
| Activity | Duration |
|---|---|
| Preparation Time | 30 minutes |
| Cooking Time | 25 minutes |
| Total Time | 55 minutes |
Servings
| Servings | 4 |
Instructions
To embark on your culinary journey of crafting Spinach Enchiladas, begin by preparing the delectable sauce that will envelop your enchiladas in a warm embrace of flavors. In a blender, combine the adobo chilies with the homemade tomato puree, blending until smooth. Set this mixture aside, allowing the flavors to meld beautifully.
Next, take a medium-sized pan and place it over medium heat. Add one tablespoon of extra virgin olive oil to the pan and allow it to warm up. Once hot, sprinkle in the all-purpose flour and sauté, stirring continuously until the mixture becomes golden and fragrant. This process creates a roux that will thicken your sauce.
Now, add the minced garlic, red chili powder, and cumin powder to the pan, sautéing for an additional 2-3 seconds to release their aromatic oils. Following this, pour in the blended tomato mixture, along with salt, sugar, and vegetable stock. Stir well to combine all ingredients, bringing the mixture to a gentle boil. Reduce the heat and let it simmer for about five minutes, adjusting the consistency with additional stock or water if needed.
With the sauce simmering, turn your attention to the filling. In a separate pan, heat one tablespoon of olive oil and add the cumin seeds. Once they begin to sizzle, incorporate the finely chopped onions, minced garlic, and jalapeños. Sauté these ingredients for 1-2 minutes until the onions become translucent. Add the fresh spinach to the pan, stirring gently until it wilts, which will take just a minute.
After the spinach has wilted, fold in the soaked and drained soy granules and the grated khoya. Season this mixture with salt and freshly cracked black pepper, cooking for an additional minute before removing the pan from the heat.
Now it’s time to make the refreshing pico de gallo, which will add a burst of freshness to your enchiladas. In a bowl, combine the remaining chopped onion, tomato, minced garlic, chopped jalapeños, coriander leaves, and lemon juice. Season with salt to taste, tossing everything together to ensure even distribution of flavors.
To assemble your Spinach Enchiladas, start by greasing an 8-inch baking dish with a touch of olive oil. Spoon a ladleful of the prepared sauce into the bottom of the dish, spreading it evenly.
Warm the tortillas either on a hot griddle or in the microwave for about a minute to make them pliable. Lay one tortilla flat on a clean surface and place approximately 2-3 tablespoons of the spinach filling along the center. Top it with a tablespoon of the pico de gallo and a tablespoon of sour cream. Carefully roll the tortilla tightly into a tube shape and position it seam-side down in the baking dish. Repeat this process with the remaining tortillas, arranging them snugly in the dish over the layer of sauce.
Once all the tortillas are filled and arranged, generously ladle the remaining sauce over the top, ensuring that every tortilla is well-coated. Finish by sprinkling the shredded cheese across the surface, and cover the dish with aluminum foil.
Bake the enchiladas in a preheated oven set to 180 degrees Celsius (350 degrees Fahrenheit) for 30-40 minutes, or until the sauce is bubbling and the cheese has melted beautifully.
To serve, enjoy the Spinach Enchiladas hot, accompanied by a refreshing Cuban Black Bean Salad for a complete and satisfying dinner that’s sure to impress. The combination of savory enchiladas with the fresh crunch of the salad will create a delightful dining experience that celebrates the rich flavors of Mexican cuisine.
Bon appétit!
