I’ve been excited about this post because it’s about one of Nick’s specialties; enchiladas. SO GOOD. The salsa is a lovely dance on your tongue, light, zesty, buzzing – We invariably end up having left overs which are fantastic to throw on top of chips, rice, anything. This meal could pair with an equally bright vinho verde or you could do a creamy chablis.
Serve with this delish rice, or beans, salad, and a homemade margarita!
Enchiladas Verdes
- about 9 corn tortillas depending on pan size
- 1 can white beans
- 1 bunch of spinach
- 1 cup shredded pepper jack cheese
- 1/2 cup verde sauce
- 1/2 tsp cumin
- 1/4 tsp cayenne pepper
Verde Sauce
- 15 tomatillos
- 1 pablano pepper
- 3 cloves garlic
- 1/2 onion
- 2 jalapenos
- 1 bunch cilantro
- 1 cup no chicken stock
- 1 Tbsp oil
Preheat oven to 425F. Prep veg.
Roast tomatillos, peppers, onions, and oil for 25min in oven at 425F. Add garlic and roast for an additional 5min. They should be charred when done. Blend with stock in blender, with cilantro. Refry sauce after blended.
Reduce oven to 400F.
Saute spinach, white beans, cumin, cayenne, and sauce until spinach is cooked. Add 1/2 cup shredded cheese to the filling.
Add a bit of sauce to the bottom of the a 9×9 pyrex. Fry tortillas, dip them in more sauce, place in the pyrex, fill with bean mixture roll them up one by one sardine style, I usually fill on the extra room on the sides with a few more. Pour more sauce on the top of the enchiladas. You will probably have extra sauce. It is really tasty and great for dipping or other recipes. Add remaining cheese and back for 10-15min at 400F.
