Jalapenos Spinach Enchiladas Recipe Genius Kitchen Food

VEGETARIAN ENCHILADAS

Steps:

• Preheat the oven to 350 degrees F.
• For the sauce: Heat the oil in a large skillet over medium heat. Add the onions, and cook, stirring frequently, until soft and translucent, about 5 minutes. Add the garlic, chile powder, cumin and cayenne, and continue to cook, stirring, until the spices are toasted, about 1 minute. Add 2 cups water, the tomato puree and 1/2 teaspoon salt, and bring to a simmer. Continue cooking until the sauce reduces and thickens slightly (it should be looser and thinner than marinara sauce), 15 to 20 minutes. Set aside to cool slightly.
• For the filling: Squeeze all the excess moisture out of the spinach. Put it into a large bowl with the pinto beans, and squeeze with your hands to combine and smash up the beans a little. Add half of both the Cheddar and the pepper Jack, half of both the sour cream and the scallions and 1 1/4 teaspoons salt, and stir to combine.
• Spread about 1/2 cup of the tomato sauce in the bottom of a 9-by-13-inch baking dish. Lay the tortillas out on a work surface, and spread 1 side of each with about 1 teaspoon of tomato sauce. Put about 1/4 cup of the filling across the middle of each tortilla. Roll each up, then shingle them in 2 even rows in the baking dish. Pour the remaining sauce over the top of the rolled tortillas, and sprinkle with the remaining cheeses. Cover the baking dish loosely with foil, and bake until the cheeses are melted and the filling is hot, about 30 minutes. Uncover, and continue baking to heat completely through, about 10 minutes more.
• For the topping: Whisk together the remaining sour cream, the lime juice and a pinch of salt in a small bowl. Drizzle the mixture over the baked enchiladas, and sprinkle with the remaining scallions.

SPINACH ENCHILADAS

Steps:

• For the sauce, whisk the broth, tomato paste and chili powder in a saucepan. Simmer, uncovered, for 5 minutes. , Meanwhile, combine spinach, onions, sour cream and cottage cheese in a bowl; stir in 1 cup shredded cheese. Spoon 1/2 cup of the sauce into a greased 11x7-in. baking dish. Dip tortillas into the remaining sauce; spoon about 1/4 cup spinach mixture down the center of each tortilla. , Roll up and place, seam side down, in the baking dish. Top with the remaining sauce and cheese. Bake, uncovered, at 350° for 20 minutes or until bubbly.

JALAPENOS' SPINACH ENCHILADAS

Steps:

• For enchiladas, cook the spinach according to the package directions, if using frozen.
• While spinach is cooking, combine garlic, onion and mushrooms in food processor, and process until coarsely chopped.
• Melt butter in sauté pan, and sauté onion mixture until onion is translucent.
• Remove pan from heat, and set aside.
• Drain spinach, squeezing out excess water.
• Make bread crumbs in food processor from sliced bread.
• Add spinach, salt, pepper, nutmeg, chili powder and eggs.
• Process until blended thoroughly.
• Transfer to mixing bowl, and stir in onion mixture and 6 tablespoons cheese.
• Preheat broiler.
• Spoon a portion of filling onto each tortilla and roll it up.
• Place each enchilada in casserole dish, seam side down.
• Repeat until you've used up filling.
• For cream sauce, mix half-and-half, cayenne, salt and a little of the dissolved corn starch in medium saucepan, and heat until thickened.
• The sauce should be creamy, not runny; add more cornstarch mixture as necessary.
• Off the heat, stir in cilantro.
• Pour Cilantro Cream Sauce over tortillas, and sprinkle with remaining cheese.
• Broil until cheese melts and turns a nice golden color.

SPINACH AND MUSHROOM ENCHILADAS

Steps:

• For the sauce: Combine all of the sauce ingredients in a saucepan. Bring to a simmer and cook until all of the vegetables are tender, about 15 minutes. If desired, you can puree with an immersion blender or an immersion blender for a smooth consistency. Season to taste with salt and pepper. Thin with water, if necessary. While the sauce is simmering, make the filling.
• For the filling: Heat a 12-inch nonstick saute pan over medium heat. Add the onions and garlic and cook until the onions are translucent, about 4 minutes. Add the mushrooms and cook until they have released most of their liquid, about 6 minutes. Add a few tablespoons of water if the mushrooms get too dry. Add the spinach and cook until it is heated through. Combine the milk and the cornstarch to make a slurry. Add the milk mixture and bring to a simmer. Once the mixture comes to a simmer, the cornstarch will thicken the liquid. Cook for 1 minute. Add the cumin, chipotle, and lime juice and mix well. Remove from the heat and season, to taste, with salt and pepper. Cool slightly.
• Preheat the oven to 375 degrees F.
• Wrap the tortillas in a wet paper towel and microwave for 15 seconds to heat. Ladle 1/2 of the sauce into the bottom of a baking dish. Place a few tablespoons of the filling on each tortilla and roll into a cylinder. Place, seam side down in the dish. Repeat with the remaining tortillas and filling. Top with the remaining sauce and the cheese. Bake, uncovered, until heated through and bubbly, about 25 to 30 minutes.

ULTIMATE CHEESY ENCHILADAS

Steps:

• Heat 1/4 cup of the oil in a medium pot over medium heat. Add the flour and whisk until smooth. Add the ancho chile, chipotle chile, cocoa, oregano, garlic powder and cumin and cook, whisking frequently, until the mixture is thickened slightly and fragrant, about 5 minutes. Add the chicken stock, whisk until smooth and continue to cook until slightly thickened, 2 to 3 minutes. Add the vinegar and season with salt and pepper.
• Heat the remaining 1/2 cup oil over medium heat in a large skillet until shimmering. Quickly fry each tortilla in the oil, about 5 seconds per side; let drain on paper towels.
• Preheat the oven to 375 degrees F.
• Mix the Chihuahua, Cheddar and Monterey Jack cheese together in a bowl. Ladle about a 1/2 cup of the sauce on the bottom of a 9-by-14-inch glass baking dish. Stuff each tortilla with about 1/4 cup of the cheese blend. Roll the tortillas tightly and place seam-side down in the baking dish in 2 identical rows of 6. Cover with the remaining sauce and top with the remaining cheese.
• Bake until the cheese is bubbly and golden brown, 10 to 15 minutes. Garnish with the pickled jalapeno and fresh cilantro.

ENCHILADA LASAGNA BAKE

Steps:

• For the queso béchamel: Melt the butter in a medium saucepan over low heat. Stir in the onion and pickled jalapeños if using and cook until fragrant, 1 to 2 minutes. Whisk in the flour. Slowly whisk in the milk, whisking until no clumps remain. Continue to cook, whisking frequently, until thickened, about 5 minutes.
• Switch to a wooden spoon and stir in the cheese and cumin, season with a pinch each of salt and pepper and stir until the cheese is completely melted, 2 to 3 minutes. Transfer the sauce to a bowl, cover with plastic wrap, placing the plastic directly onto the surface of the sauce, and refrigerate while you prepare the enchiladas.
• For the enchiladas: Preheat the oven to 375 degrees F.
• Roast the poblano peppers, holding them with tongs, over an open flame on the stovetop until heavily blistered and charred, about 2 minutes per side (see Cook's Note). Place the poblanos in a bowl and cover with plastic wrap. Let steam until cool enough to handle, 10 to 15 minutes.
• When the peppers are cool enough to handle, cut in half and use the back of a knife or a spoon to scrape the seeds and the skin off the peppers. Roughly chop the peppers and set aside.
• Heat a large skillet over medium heat. Add the beef and cook, breaking up the meat with a wooden spoon, until fully cooked, 5 to 7 minutes. Drain off any excess fat from the pan. Stir one 10-ounce can of enchilada sauce into the beef.
• Pour 2 to 3 tablespoons of the remaining can of enchilada sauce over the bottom of an 8 1/2-by-11-inch baking pan. Layer tortillas over the bottom of the dish so it's covered, overlapping as necessary. Spoon in half the beef mixture to cover, top with about 3/4 cup béchamel sauce, and sprinkle with half the poblano and 1/3 cup of the shredded cheese. Repeat the layers again, ending with a layer of tortillas.
• Cover the top layer with enchilada sauce and sprinkle with the remaining 1/3 cup cheese. Bake until browned and bubbling, about 45 minutes. Remove from the oven, sprinkle with the crushed tortilla chips and bake for an additional 5 minutes.
• Allow the casserole to cool 15 minutes before serving. Slice into pieces and serve with the toppings of your choice for diners to garnish their servings. Enjoy!

SPINACH ENCHILADAS

Steps:

• Heat oven to 375*.
• Melt margarine in large skillet over medium-high heat.
• Add the green onions; cook and stir 2 minutes or until crisp-tender.
• Add spinach; cook 1 minute or until spinach is warm, stirring occassionally.
• Remove from heat.
• Stir in cottage cheese, sour cream and 1 cup of the Monterey Jack cheese.
• Spoon 1/4 cup filling down center of each tortilla; roll up.
• Place, seam side down, in ungreased 13x9 baking dish.
• Pour enchilada sauce evenly over tortillas.
• Sprinkle with remaining cheese.
• Bake at 375 for 15-20 minutes or until bubbly and thoroughly heated.
• Garnish with green onions.

SPINACH ENCHILADAS

Steps:

• Combine first 5 ingredients in container of electric blender and process until smooth. Set aside.
• Try tortillas, one at a time, in hot oil about 5 seconds on each side.
• Drain on paper towells.
• Spoon 1 Tbs. of each cheese on onion on each tortilla, roll up and place in a lightly greased 12 x 8 baking dish.
• Spoon spinach mixture over and sprinkle with remaining cheese.
• Bake uncovered, at 325 for 30 minutes.

BLACK BEAN AND SPINACH ENCHILADAS IN JALAPENO CREAM SAUCE

Steps:

• Place the spinach into a microwaveable bowl, and heat on full until lightly wilted (mine took 50 seconds). Set aside to cool.
• Chop the spring onions into 1/2cm rounds, and combine with the drained black beans, chopped coriander, and half of the grated cheese.
• When the spinach is cool enough to handle, squeeze out any excess liquid, and add this to the filling mixture. Mix well.
• To make the sauce, melt the butter in a large saucepan. Whisk in the flour until lightly browned, about 1-2 minutes. Gradually whisk in the chicken stock and cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in the sour cream. Add the jalapeños and garlic powder and simmer unitl the sauce has thickened, about 2 minutes; season with salt and pepper, to taste. Remove from heat and stir in the cilantro.
• To assemble the enchiladas, lay the tortilla on a flat surface and spoon 1/3 cup of the bean mixture in the center; sprinkle with cheese. Roll the tortilla and place seam side down onto prepared baking dish coated with 1/2 of the jalapeno cream sauce,. Repeat with remaining tortillas and bean mixture.
• Pour remainder of the jalapeño cream sauce evenly over the top. Place into oven and bake, covered, until lightly golden and bubbly, about 20 minutes.
• Serve immediately.