2 TBSP olive oil
1 cup minced onion
1 poblano chili, minced
1 tsp kosher salt
2 tsp ground cumin
1 TBSP chili powder
3 TBSP minced garlic
3 cups chopped tomatoes, peeled and seeded (directions how to do this at the bottom of the page)
1 cup tomato juice
Black pepper and cayenne to taste
- Heat the olive oil in a medium-sized saucepan. Add the onion, chili, and salt, and sauté over medium heat for 5 minutes, or until the onion becomes transparent. Add cumin, chili powder and half the garlic, and sauté for about 3 minutes longer.
- Add the tomatoes and tomato juice. Bring to a boil, partially cover, and turn the heat down as low as possible. Simmer for 30 minutes, adding the remaining garlic, and black pepper and cayenne to taste during the last 5 minutes or so.
- Transfer to a blender and puree until smooth. Set aside for enchiladas!
1 tablespoon olive oil
1 cup onion, minced
1 package of "no sauce" frozen spinach, thawed
1 1/2 tsp kosher salt
Black pepper to taste
2 TBSP minced garlic
1 medium-sized bell pepper, minced
1 packed cup grated jack cheese (or any mild white cheese)
12 corn tortillas
Mexican Red Sauce (the wonderful recipe above this one)
- Heat the olive oil in a Dutch oven. Add onion, and sauté for about 5 minutes over medium heat.
- Add thawed spinach, salt, and pepper, and mix well. Cover and cook for about 10 minutes over medium heat, stirring occasionally.
- Add garlic and bell pepper. Stir and cook 5 minutes longer, or until the pepper is tender. Taste to correct salt.
- Remove from heat; stir in cheese.
- Preheat oven to 350°F. Moisten each tortilla in water then place approximately 1/4 cup filling on one side and roll up. Gently place the filled enchiladas in a baking pan, and pour a full recipe of Mexican Red Sauce over the top. Bake uncovered for about 30 minutes, or until heated through. Serve hot with beans and wild brown rice.