Spinach Enchiladas With Three Colors Recipe - Cooking Index
Spinach Enchiladas With Three Colors Recipe - Cooking Index
| 1 | Frozen spinach thawed | |
| 1 | Cottage cheese low fat | |
| 6 oz | 170g | Cream cheese room temperature |
| 2 teaspoons | 10ml | Cumin powder |
| 2 teaspoons | 10ml | Chile powder |
| Red sauce | ||
| 1 | Dried chile anchos | |
| 2 cups | 474ml | Water |
| 1 tablespoon | 15ml | Cornstarch |
| 3 tablespoons | 45ml | Margarine low fat |
| 2 tablespoons | 30ml | Achiote powder |
| 3 | Garlic minced | |
| 1 | Onion minced (medium) | |
| Salt and pepper to taste | ||
| Green sauce | ||
| 15 | Tomatillos fresh | |
| 1 | Onion chopped (medium) | |
| 4 | Garlic minced | |
| 2 teaspoons | 10ml | Lemon pepper |
| Salt to taste | ||
| 1 tablespoon | 15ml | Olive oil |
| 1 | Corn tortillas | |
| 1 | Nonfat sour cream | |
| 1 | Cilantro chopped | |
| OR chopped chives |
1. Make the stuffing. Put the cottage cheese and cream cheese in food processor and blend until smooth. Add the other ingredients and stir into cheese mixture.
2. Red sauce: This is my way of doing this. You can use any red chile sauce recipe here. Wash chiles and remove seeds unless you want this REALLY hot. Boil water in saucepan. Add chiles and turn off heat and let soak. Melt butter in frying pan. Add onions and garlic and saute until clear. Set aside. Put chiles and water in food processor and blend until smooth. Add flour to butter mix and make a roux. Add chile with liquid and make a sauce. You may have to add water or a small can of tomato sauce. I don't use the tomato sauce. Simmer until thickened stirring constantly. Set aside.
3. Simmer tomatillos in water until tender. Add to food processor and blend until smooth. Saute onion and garlic in a bit of oil or butter in frying pan and add to tomatillos
4. Dip tortillas in the red sauce while it is simmering to soften them. Fill with a dollop of the cheese and spinach mixture and roll and put in glass casserole sprayed with pan spray, seam side down.
5. Cover with red sauce.
6. Add tomatillo sauce
7. Dollops of sour cream can be put on top of this. This makes a red green and white casserole to compliment the Mexican flag. I like to garnish with chopped fresh cilantro.
Source:
July 1993 issue of Bon Appetit
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