Ingredients with Measurements:
- 10 tomatillos, husks removed and rinsed
- 1 jalapeño pepper, seeded and chopped
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups fresh spinach leaves
- 8 corn tortillas
- 1 cup shredded Monterey Jack cheese
- 1/4 cup chopped fresh cilantro
- 1/4 cup sour cream
Special equipment needed:
- Blender or food processor
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a blender or food processor, blend tomatillos, jalapeño, onion, garlic, cumin, salt, and black pepper until smooth.
3. In a large skillet over medium heat, cook spinach until wilted.
4. Add 1 cup of the tomatillo sauce to the skillet with the spinach and stir to combine.
5. Spread a thin layer of the tomatillo sauce on the bottom of the baking dish.
6. Warm tortillas in the microwave or on a skillet until pliable.
7. Spoon about 1/4 cup of the spinach mixture onto each tortilla and roll up.
8. Place the rolled tortillas seam-side down in the baking dish.
9. Pour the remaining tomatillo sauce over the enchiladas.
10. Sprinkle shredded cheese on top of the enchiladas.
11. Cover the baking dish with foil and bake for 20 minutes.
12. Remove foil and bake for an additional 10 minutes until cheese is melted and bubbly.
13. Garnish with chopped cilantro and a dollop of sour cream before serving.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 315
Fat: 16g
Saturated Fat: 8g
Cholesterol: 37mg
Sodium: 921mg
Carbohydrates: 29g
Fiber: 6g
Sugar: 7g
Protein: 16g
Substitutions for ingredients:
- Anaheim peppers can be used instead of jalapeño for a milder flavor.
- Queso fresco can be used instead of Monterey Jack cheese.
- Flour tortillas can be used instead of corn tortillas.
Variations:
- Add cooked chicken or ground beef to the spinach mixture for a meaty version.
- Use different types of cheese, such as cheddar or pepper jack.
- Top with sliced avocado or diced tomatoes before serving.
Tips and tricks:
- To prevent tortillas from cracking when rolling, warm them up before filling.
- If the tomatillo sauce is too tart, add a teaspoon of sugar to balance the flavors.
- Leftover enchiladas can be frozen for up to 3 months.
Storage instructions:
Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat enchiladas in the microwave or oven until heated through.
Presentation ideas:
Serve enchiladas on a colorful plate with a side of rice and beans.
Garnishes:
Chopped cilantro, sour cream, sliced avocado, diced tomatoes.
Pairings:
Serve with a cold beer or a margarita.
Suggested side dishes:
Mexican rice, refried beans, corn on the cob.
Troubleshooting advice:
If the enchiladas are too dry, add more tomatillo sauce before baking.
Food safety advice:
Make sure to cook the enchiladas to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
Enchiladas originated in Mexico and have been a popular dish for centuries.
Flavor profiles:
Tart, spicy, savory.
Serving suggestions:
Serve hot with your favorite Mexican sides and garnishes.
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Region: Mexican