Spinach Enchiladas
A delicious and wholesome twist on a Mexican classic, these Spinach Enchiladas are loaded with a nutrient-packed spinach filling, drenched in a spicy homemade sauce, and baked with a generous amount of melted cheese on top. Perfect for a vegetarian dinner, these enchiladas are both satisfying and flavorful, featuring the unique combination of soy granules and Khoya (Mawa) for an extra layer of richness. Serve with a side of fresh Pico de Gallo and a dollop of sour cream for a complete, tasty meal.
Cuisine: Mexican
Course: Dinner
Diet: Vegetarian
Ingredients
For the Enchiladas:
| Ingredient | Quantity |
|---|---|
| Corn flour tortillas (or whole wheat tortillas) | 3-4 tortillas |
| Sour cream | 3-4 tbsp |
| Cheddar cheese (or Mexican cheese), shredded | 1/2 cup |
| Spinach, cleaned and chopped | 1 bunch (approx. 2-3 cups) |
| Onion, finely chopped | 1 medium onion |
| Soy granules, soaked and drained | 1/2 cup |
| Khoya (Mawa), grated | 1/4 cup |
| Pickled jalapenos, chopped | 2 (or to taste) |
| Garlic, minced | 3 cloves |
| Extra virgin olive oil | 1 tbsp |
| Cumin seeds (Jeera) | 2 tsp |
| Whole black peppercorns, freshly cracked | 1/2 tsp |
| Salt | to taste |
For the Pico de Gallo (Fresh Tomato Salsa):
| Ingredient | Quantity |
|---|---|
| Onion, finely chopped | 1/2 medium onion |
| Tomato, finely chopped | 1 medium tomato |
| Garlic, minced | 1 clove |
| Pickled jalapenos, chopped | 1 (or to taste) |
| Coriander (Dhania) leaves, chopped | 1 handful |
| Lemon juice | from 1 lemon |
| Salt | to taste |
For the Sauce:
| Ingredient | Quantity |
|---|---|
| All-purpose flour (Maida) | 1 tbsp |
| Garlic, minced | 2-3 cloves |
| Homemade tomato puree | 1/2 cup |
| Red chili powder | 2 tsp |
| Chipotle chillies/peppers, finely chopped | 2 (optional) |
| Extra virgin olive oil | 1 tbsp |
| Cumin powder (Jeera) | 1 tsp |
| Sugar | 1/2 tsp |
| Vegetable stock | 2 cups |
| Salt | to taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~350 – 400 kcal (depending on specific ingredients used) |
| Protein | ~10g |
| Carbohydrates | ~40g |
| Fat | ~20g |
| Fiber | ~6g |
| Sodium | ~400-500mg |
Preparation Time: 30 minutes
Cooking Time: 25 minutes
Total Time: 55 minutes
Servings: 4-6
Instructions
-
Make the Sauce:
- Start by blending the chipotle chillies with the homemade tomato puree using a blender or grinder. Set aside.
- In a medium pan, heat 1 tablespoon of extra virgin olive oil over medium heat. Add the all-purpose flour and sauté it until lightly toasted and aromatic.
- Add the minced garlic, red chili powder, and cumin powder to the pan and sauté for another 1-2 minutes to release the spices’ fragrances.
- Pour in the blended tomato puree, add the sugar, salt, and vegetable stock. Stir well and bring to a boil.
- Reduce the heat and let the sauce simmer for 5 minutes, stirring occasionally. Adjust the sauce’s consistency with extra vegetable stock or water if needed. Set the sauce aside.
-
Prepare the Spinach Filling:
- In another pan, heat 1 tablespoon of extra virgin olive oil over medium heat. Add cumin seeds and allow them to sizzle.
- Add the finely chopped onion, minced garlic, and pickled jalapenos. Sauté for 1-2 minutes until the onions are soft.
- Add the chopped spinach and cook it just until it wilts. Season the mixture with salt and freshly cracked black pepper.
- Add the soaked soy granules and grated khoya (Mawa) to the spinach and mix well. Cook for another 1 minute. Remove from the heat and set aside.
-
Prepare the Pico de Gallo (Fresh Tomato Salsa):
- In a small bowl, combine the finely chopped onion, tomato, minced garlic, chopped pickled jalapenos, coriander leaves, and lemon juice. Season with salt to taste and mix thoroughly. Set aside.
-
Assemble the Enchiladas:
- Preheat your oven to 180°C (350°F). Grease an 8-inch baking dish with a bit of olive oil.
- Add a ladle of the prepared sauce to the bottom of the baking dish and spread it evenly.
- Warm the tortillas on a griddle or microwave until soft and pliable.
- Lay a tortilla flat on a clean surface. Spoon about 2-3 tablespoons of the spinach filling in a line down the center. Top with a tablespoon of Pico de Gallo and a dollop of sour cream.
- Carefully roll the tortilla into a tight tube and place it seam-side down in the prepared baking dish. Repeat this process with the remaining tortillas, arranging them neatly in the dish over the sauce.
-
Bake the Enchiladas:
- Once all the enchiladas are rolled and arranged in the baking dish, pour the remaining sauce evenly over the top of the tortillas, ensuring they are well covered.
- Sprinkle the shredded cheddar cheese (or Mexican cheese blend) generously over the enchiladas.
- Cover the baking dish with foil and bake in the preheated oven for 30-40 minutes, or until the sauce is bubbling and the cheese is melted and golden.
-
Serve:
- Once baked, remove the enchiladas from the oven. Serve hot with a side of fresh Pico de Gallo, and if desired, a side of Cuban Black Bean Salad for a complete meal.
Tips for Perfect Spinach Enchiladas:
- Make Ahead: You can assemble the enchiladas a day ahead and store them in the fridge. When ready to bake, simply cover with foil and bake as instructed.
- Vegan Option: To make this dish vegan, substitute the cheese with a vegan cheese alternative and omit the khoya (Mawa).
- Extra Spice: For a spicier kick, increase the amount of chipotle chillies or add a dash of your favorite hot sauce to the sauce.
- Customization: Feel free to add other vegetables like zucchini or bell peppers to the spinach filling for extra flavor and texture.
Conclusion:
These Spinach Enchiladas are a delightful combination of flavor and nutrition, perfect for a hearty vegetarian dinner. The creamy spinach filling, combined with a spicy red sauce and topped with melted cheese, is guaranteed to satisfy your cravings for comfort food. Try them today and enjoy a wonderful, healthy, and tasty meal that will impress your family or guests!
