INGREDIENTS

• 12, “6 corn tortillas
• ½ cup vegetable oil, hot water, or broth, divided
• 1 small onion diced
• 1 T. minced garlic
• 2 T. chopped, fresh cilantro
• 2 lbs. fresh spinach, cooked and well drained
• Juice of one lime
• 1 lb. Chihuahua Cheese
• 2 cups Garden Enchilada Sauce (see recipe below)

INSTRUCTIONS

Preheat oven to 350° F. Heat ¼ cup of the oil in a small skillet over low heat. (You can substitute either water or some warm broth for a lower fat version.) Add tortillas to hot oil one at a time. Turn over quickly and remove to paper towel to drain. Set tortillas aside. Add remaining oil to pan if needed and sauté onion and garlic until onions are very soft and slightly brown. Place onions in bowl and mix with cilantro, spinach, and lime juice. To assemble: Place ½ oz. of cheese in each tortilla along with about 2 oz. of the spinach mixture. Roll tortillas and place in oiled baking dish. Top with Garden Enchilada Sauce and a little more cheese. Bake for 30 minutes.

GARDEN ENCHILADA SAUCE INGREDIENTS

• 1 T. lard or olive oil
• 1 lb. fresh tomatillos
• 2 Anaheim chiles
• 1 small Poblano chile
• 1 small onion, diced
• 1 large clove garlic, minced
• About 1 pound of fresh tomatoes
• Juice of two limes
• 6 sprigs cilantro
• Salt to taste
• Pinch of Turbinado or date sugar
• 1 to 2 cups vegetable stock

INSTRUCTIONS

Heat oil in a large skillet over medium high heat. Remove stems, tops, and seeds from the tomatillos and the chiles. Remove skin from the onion and core the tomatoes. Cut all of the vegetables into quarters and place in skillet. Cook for 8 to 10 minutes, tossing frequently until they begin to soften. Remove vegetables from pan and drain off any excess oil. Place vegetables in blender with the lime juice, cilantro, salt, and sugar. Add vegetable stock to reach desired consistency.

Posted in Recipes