Enchiladas Espinacas with Salsa Verde, Black Beans, Jalapeño Cheese Sauce and Fiesta Rice

Enchiladas Espinacas

Ingredients

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

Directions

Recipe_enchiladasHeat 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.

 

Salsa Verde

Ingredients

Recipe_salsa4 pounds fresh tomatillos, washed and peeled
1 bunch fresh cilantro
1 yellow onion, peeled and quartered
1 tablespoon crushed garlic
2 yellow chiles
1 tablespoon salt
6 cups water

Directions

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.

 

Black Beans

Ingredients

Recipe_beans1 pound washed black beans
1 ounce each of chopped onion, and red and green bell pepper
1 tablespoon crushed garlic
2 tablespoons salt
1 tablespoon black pepper
1 teaspoon dried oregano
6 cups water

Directions

Put all ingredients in a 6 quart pot, bring to a boil. Simmer for 45 to 50 minutes.

 

Jalapeño Cheese Sauce

Ingredients

Recipe_sauce½ cup butter
¾ cup corn starch
1 cup ½ & ½
1 cup grated jack cheese
½ cup chopped jalapeños
2 tablespoons jalapeño juice
1 teaspoon granulated garlic

Directions

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.

 

Fiesta Rice

Ingredients

Recipe_rice2 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

ADD

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

Directions

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.

 

About the Chef

Recipe_JesusChef’s Name: Jesus “Chuy” de la Torre
Profession: Chef at Casa Sol y Mar in 92130
Hobbies/ Interests: Cooking, painting, hiking, visiting local breweries, pairing handcrafted beers with new taste sensations
Favorite Local Activity: Hiking in the back country
About the Recipe: We are working on expanding the vegetarian choices on our menu that are not only made with healthy options but are bursting with flavor. We want our guests to have a variety of choices.
About the Chef: I was raised in the San Fernando Valley and relocated to San Diego to join the team at Diane Powers’ Casa Sol y Mar restaurant. I have been a chef for thirteen years and love working with different spices and flavors to create new dishes. I test them on my girlfriend, family and our Casa Sol y Mar crew, to ultimately serve them to our guests.