Sunday, June 14, 2009

Spinach Enchiladas with a Mexican Red Sauce

I made this for my dad and I one night for dinner a week or two ago. I don't have any pictures (I know, I know, a food blog post with NO pictures?!) because as soon as they came out of the oven my dad and I attacked them... and the remains were not pretty enough for pictures. These were so good that I'll be making them again when I get back from Europe (this time for my mom and sister), and I'll make sure to post a picture them. The backbone for these recipes again came from my favorite cookbook of all time, The New Moosewood Cookbook, but I changed them enough that I can almost confidently call the enchiladas 'my own.'

You'll want to make the Mexican Red Sauce ahead of time... (here comes the recipe)


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


  1. 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.
  2. 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.
  3. Transfer to a blender and puree until smooth. Set aside for enchiladas!
The Spinach 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)


  1. Heat the olive oil in a Dutch oven. Add onion, and sauté for about 5 minutes over medium heat.
  2. Add thawed spinach, salt, and pepper, and mix well. Cover and cook for about 10 minutes over medium heat, stirring occasionally.
  3. Add garlic and bell pepper. Stir and cook 5 minutes longer, or until the pepper is tender. Taste to correct salt.
  4. Remove from heat; stir in cheese.
  5. 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.

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