Vegetarian/Spinach Feta Enchiladas

A: 1T butter
2T raisins
B: 1T butter
2 onions, sliced thin
2c garlic, minced
C: 15oz frozen spinach
1 1/2C feta cheese, 1/4" cubes
D: 2T butter
2T flour
1t nutmeg
1t red chile paste
E: 1/2C vegetable broth
F: 1C vegetable broth
G: 2T canola oil
12 corn tortillas
16oz green chile enchilada sauce
H: 4oz cheddar cheese, shredded
5 jalapeno peppers, sliced
1. Saute (A) in iron skillet for about 2 minutes until the raisins are soft and puffy. Remove to a large bowl.
2. Place (B) in skillet, saute until caramelized (~15 minutes) and add to bowl with (C).
3. Saute (D) in large iron skillet until bubbly. Add (E) and deglaze, add 3/4C of bowl contents, add (F) and puree until smooth. Return to skillet, add remainder of bowl and toss well.
4. Prepare and fill tortillas (G). Heat oil in pan, heat both sides of a tortilla, then dunk each tortilla into the sauce to coat, spoon one large spoonful of filling, roll into cylinders, and arrange in medium baking dish, topping with any remaining sauce. Alternately, make burritos using flour tortillas.
7. Top with (H) and bake 350F for 25 minutes.

Servings: 8

More options: Recipe Card, Ingredient list suitable for import to MyFitnessPal.

$Id: spinach_feta_enchiladas,v 1.5 2019/08/14 00:00:01 deaven Exp $