Casa Sol y Mar’s Enchiladas Espinacas
Enchiladas Espinacas with Salsa Verde, Black Beans, Jalapeño Cheese Sauce and Fiesta Rice
12 soft 8” corn tortillas
3 tablespoons olive oil
2 tablespoons crushed garlic
1 tablespoon seasoned salt
2 pound fresh, whole leaf spinach
12 ounces sliced mushrooms
1 each of sliced white onion and green bell pepper
3 ounces Jalapeño Cheese Sauce (may substitute pepper jack cheese)
6 ounces Salsa Verde (3 ounces on each enchilada)
½ ounce Queso Cotija
Heat olive oil in a large skillet and add garlic, mushrooms, onions and peppers. Sauté until al dente, toss in fresh spinach leaves and sauté until slightly wilted then quickly fold in cheese sauce. Remove from heat. Warm tortillas on the griddle. Assemble each tortilla with 4 ounces of spinach mixture, roll into enchilada, top each enchilada with 3 ounces of Salsa Verde and sprinkle with Queso Cotija. Serve with black beans, and Fiesta rice.
Put tomatillos, onions and chiles in pot, cover with water, bring to a boil. Simmer for 20 minutes. Drain water, put tomatillos, onion and chile in a blender, add all other ingredients and blend until liquefied.
Put all ingredients in a 6 quart pot, bring to a boil. Simmer for 45 to 50 minutes.
Jalapeño Cheese Sauce
Melt butter in sauce pan, slowly whisk in corn starch to make roux, slowly add ½ & ½ and bring to boil. Turn off heat and add all other ingredients whisking until smooth.
2 tablespoons olive oil
1 pound rice
¼ cup chopped yellow onion
1 chopped tomato
¼ cup small chopped green bell pepper
1 chopped celery stalk
2 cloves chopped garlic
1 tablespoon granulated garlic
1 (8 ounces) can Hunts tomato sauce
½ cup chicken broth
2 cups water
2 ounces sliced zucchini, yellow squash and green cabbage
1 tablespoon olive oil
1 teaspoon seasoned salt
¼ cup frozen corn
¼ cup bag frozen carrots and peas
Heat oil to fry temperature in a frying pan. Quickly fry rice, remove and drain. Sauté onions, bell peppers and celery in same pan until tender. Add tomatoes and slightly sauté. Cook rice in a 6 quart pot, cover with water, add chicken broth and tomato sauce. Bring to a boil, reduce heat and simmer for 20 to 25 minutes until rice is tender and liquid is reduced. Once rice is done, sauté remaining vegetables with seasoned salt and toss into rice.