A mother-daughter conversation on food and cooking (mostly)

Wednesday, March 17, 2010

Spinach Enchiladas

I finally figured out a good spinach enchilada recipe. For the filling I used 2 cups cooked fresh spinach, chopped and combined with shredded Monterey jack and cotija cheeses. I briefly fried corn tortillas, filled them, topped them with sauce and more shredded cheese. Then I baked them for about 10 minutes.

I made this sauce from Aida Gabilondo's Mexican Family Cooking.

Tomatillo Cilantro Sauce

1 pound fresh tomatillos, husked
1 cup cold water
4 garlic cloves
1 jalapeno, seeds and all
1/2 medium white onion
2 cups cilantro leaves
2 tablespoons vegetable oil
1 teaspoon salt
1 teaspoon sugar

First put the tomatillos in a saucepan with water to cover, bring to a boil, and simmer 20 minutes. Drain.

Put tomatillos in a blender with water, garlic, jalapeno, onion, and cilantro. Blend until nearly liquid.

Heat oil in a pan and pour the sauce directly into it. Season with salt and sugar and simmer for five minutes.

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