An old post from understocked veggie kitchen!
This is one of my favorite dishes that I always love to make whenever I want good, home-cooked Mexican food. I’m not really sure how authentic it is, but it sure does taste good. It’s also a big hit with my teenaged brothers who could probably eat a whole pan of it in one sitting (I think they actually did that once).
This is obviously a recipe that I can only make when I’m in the states, but it’s superquick and superdelicious. You can try different variations with onions, bell peppers, tomatoes, mushrooms, and any other veggie that tickles your tastebuds.
12 fajita sized tortillas
Shredded or grated Mexican cheeses – Cheddar, Monterey Jack, Pepper Jack, Colby Jack, whatever you like
1 can enchilada sauce (I like mine spicy)
1 package frozen chopped spinach or 1 bunch fresh spinach, washed and chopped
1 can whole kernel sweet corn, drained
chopped jalapenos to taste
any other veggies you want to throw in
a dollop of butter for the pan
1. Combine the chopped spinach and the drained corn in a large microwaveable bowl and microwave until the spinach is wilted. It takes me about 4 minutes in my microwave. If you prefer, you can do this stovetop as well.
2. Pour half of the can of enchilada sauce into the veggie mixture and mix well.
3. Take as much cheese as you’d like and stir it into the veggie mixture. I’m not giving an amount because how cheesy you like your enchiladas depends on personal preference.
4. Spoon about two tablespoonfuls into each tortilla and roll it into a burrito. (I’ll try to add pictures later.)
5. Place the rolled enchiladas into a 9×11 buttered baking pan, seam side down.
6. Pour the liquid from the veggies as well as the rest of the enchilada sauce over the enchiladas.
7. Top them with the chopped jalapenos and sprinkle the rest of the cheese on top.
8. Bake for about 15 minutes or until the cheese bubbles at 350 degrees.
9. Serve with black beans and rice.
10. Enjoy and try not to eat this for lunch and dinner everyday even though it’s that good.
Note – Credit goes to my cousin Lalitha for this recipe. Thanks!