Spinach Enchiladas

from Jamey W. Bennett
to Daniel Larkin 
date Fri, Mar 25, 2011 at 10:02 PM


I’ve got something for your Mexican night, mostly invented tonight. The best part about this is not the enchiladas themselves, it’s the sauce. Now, you might ask, what made you think to do this, Jamey? I’m glad you asked, and I’l tell you. I went to the grocery, trying to spend between $10 and $20 for a fat ass platter of verde enchiladas (recognizing that a few of the ingredients were already on hand). When my bill was over $30, I knew something was up. Turns out, the three cans of verde enchilada sauce were $4.49 each.

I put the cans back, and came up with this. Here’s how to make the sauce.

  • 28 oz can of tomatillos
  • 1 small can of green chiles
  • 1 tsp. cane sugar
  • 1 tbsp. olive oil
  • 1/4 cup of apple cider vinegar
  • a handful of cilantro
  • the juice of two small limes
  • 1 cube of bullion dissolved in 1/2 cup of hot water (I used chicken/tomato)
  • a couple of jalapenos
  • salt to taste

I mixed all of this in the blender, then I threw it in a skillet and simmered for about 15 minutes.

While I was doing all that, I was constantly mixing in fresh spinach in a pot with a little bit of butter. As it cooked down, I’d add another handful. I don’t know how much I put in there, but it was at least a pound, if not 1-1/2 pounds.

To make the enchiladas, I microwaved about 25 corn tortillas for 1 minute. This is important because they will break if you use them cold.

I chopped an 8 oz block pepper jack into rectangular blocks. I also had 2 bags of 8 oz. shredded “Mexican taco” cheese.

Another can of green chiles.

One diced tomato.

Each tortilla got a pinch of tomatoes, green chiles, some chunks of pepper jack cheese, some shredded taco cheese, a spoonful of the simmering enchilada sauce, and a forkful of spinach. Roll it up and throw it in a oven-worthy dish. Once you’ve filled the dish, you’ll probably have to move to another one. Then sprinkle the remaining cheese on top of all of the enchiladas. Finally, pour the enchilada sauce over the top.

Throw that into a 350 degree pre-heated oven, and when the cheese appears to be melted, it’s time to eat!

Alison told me she thought it needed salt or something like that. I thought it was perfect.


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