Craving a comforting yet flavorful Mexican meal that's surprisingly easy to make? Look no further than these Spinach and Cheese Enchiladas! This recipe delivers a delightful balance of creamy cheese, earthy spinach, and rich enchilada sauce, all wrapped up in warm corn tortillas. Forget complicated techniques and lengthy prep times; this dish is perfect for a weeknight dinner or a casual weekend gathering. The vibrant flavors and satisfying texture will quickly become a family favorite.
This simple yet satisfying recipe requires minimal ingredients and offers a customizable experience, allowing you to adjust the spice level and add your favorite toppings. Ready to transform simple ingredients into a delicious and impressive meal? Let's dive into the step-by-step instructions to create these irresistible Spinach and Cheese Enchiladas.
Tools Needed
- Pan
- Baking Tray (optional)
Ingredients
- Oil: 1 tablespoon
- Sliced Mushrooms
- Finely Chopped Baby Corns: 6
- Finely Chopped Spinach: 3 cups
- Paneer
- Cheese (e.g., ricotta)
- Pepper: ½ teaspoon
- Oregano: ½ teaspoon
- Salt: to taste
- Onion: 1 small
- Garlic: 4 cloves
- Boiled, Churned, and Strained Tomatoes: 4
- Ketchup: 1 tablespoon
- Taco Mix: 1 tablespoon (optional)
- Kashmiri Red Chili Powder: 1 teaspoon
- Sugar: a pinch
- Butter: 1 tablespoon
- Water: ½ cup
- Homemade or Store-Bought Tortillas
- Spring Onion Leaves
Step-by-Step Instructions
Step 1. Prepare the Spinach and Cheese Filling
- Heat 1 tablespoon of oil in a pan. Add sliced mushrooms and fry for a few seconds.
- Add 6 finely chopped baby corns (or boiled yellow corn).
- Add 3 cups of finely chopped, cooked spinach (ensure water is dried).
- Mix in paneer and cheese (or ricotta cheese). Ensure the spinach mixture is cooled before adding cheese.
- Season with ½ teaspoon pepper, ½ teaspoon oregano, and salt to taste. Mix well and let cool completely.
Step 2. Make the Enchilada Sauce
- Heat oil, add onion and garlic paste (1 small onion, 4 cloves garlic), and sauté until brown.
- Add 4 boiled, churned, and strained tomatoes.
- Add 1 tablespoon ketchup, 1 tablespoon taco mix (optional), 1 teaspoon Kashmiri red chili powder, salt to taste, and a pinch of sugar. Simmer.
- Simmer the sauce for 7-8 minutes. Add 1 tablespoon butter and ½ cup water; bring to a boil.
Step 3. Assemble and Cook the Enchiladas
- Spread spinach filling on tortillas, roll them up, and set aside.
- Remove some sauce; keep enough in the pan to prevent sticking. Arrange enchilada rolls in the pan, pour remaining sauce over them, ensuring tortillas are covered.
- Cook on low flame for 10 minutes (or bake at 160 degrees in a preheated oven).
- Add grated cheese, cover, and cook for another 10 minutes.
Step 4. Garnish and Serve
- Garnish with spring onion leaves and serve with Mexican rice (optional).
Read more: Delicious Nicaraguan Enchiladas: A Leftover Recipe
Tips
- To save time, make extra sauce and freeze it for up to three months.
Nutrition
- N/A
FAQs
1. Can I use frozen spinach?
Yes! Just make sure to thaw and squeeze out as much excess water as possible before adding it to the cheese mixture. This prevents soggy enchiladas.
2. What kind of cheese is best?
Monterey Jack, cheddar, or a blend of Mexican cheeses work well. Choose a cheese that melts easily for the best results.
These Spinach and Cheese Enchiladas are a guaranteed crowd-pleaser, offering a delicious and satisfying meal without the fuss. From weeknight dinners to casual gatherings, this recipe is a versatile and flavorful choice. Enjoy the delicious results of your culinary efforts!