Tray Of Spinach & Zucchini Enchiladas In White Cream Sauce (25 Ct.) Recipe
Make Tray Of Spinach & Zucchini Enchiladas In White Cream Sauce (25 Ct.) Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Filling
White Cream Sauce (Salsa Blanca)
Tortillas & Assembly
Toppings & Garnish
Method
Filling
- 1
- 2
Cook aromatics and zucchini
In a very large skillet or sauté pan set over medium heat, heat 3 tbs olive oil until shimmering. Add the chopped onion and cook 4–5 minutes until translucent. Add the minced garlic and cook 30–45 seconds until fragrant. Add the diced zucchini, 1 tsp ground cumin, 1 tsp chili powder, 2 tsp kosher salt (for filling), and 1 tsp black pepper; sauté 6–8 minutes until the zucchini is tender and releasing some moisture.
- 3
Wilt the spinach
Add the fresh spinach in batches, stirring and allowing each addition to wilt before adding more, until all 12 cups are wilted and incorporated (the cooked volume will reduce substantially). If excess liquid accumulates, cook another 1–2 minutes to evaporate it.
- 4
Finish filling
Reduce heat to low and stir in the 8 oz softened cream cheese and 1 cup sour cream until melted and smooth. Remove the pan from heat and fold in 4 cups shredded Monterey Jack (reserve about 1/2 cup if you want to mix less into the filling) and 0.5 cup chopped cilantro. Taste and adjust seasoning (add a little extra salt or pepper if needed). Let the filling cool slightly so it's easy to handle when assembling.
White Cream Sauce (Salsa Blanca)
- 5
Make a roux
In a medium saucepan over medium heat, melt 4 tbs unsalted butter. When the butter foams, add 4 tbs all-purpose flour and whisk continuously for 1–2 minutes until the raw flour smell cooks out but it doesn't brown (you want a pale roux).
- 6
Whisk in liquids
Gradually whisk in 4 cups whole milk, 1 cup heavy cream, and 1 cup broth in small additions so the mixture stays smooth. Continue whisking until the sauce is smooth and starts to thicken, about 4–6 minutes.
- 7
Season and simmer
Stir in 1 tsp garlic powder, 2 tsp kosher salt (for sauce), 0.5 tsp black pepper (for sauce), and 1 tbs fresh lime juice. Reduce heat to low and simmer gently, whisking occasionally, until the sauce coats the back of a spoon (about 3–5 more minutes). Keep warm; if it thickens too much as it sits, whisk in a few tablespoons of milk to loosen it.
Tortillas & Assembly
- 8
Preheat oven and prepare tray
Preheat the oven to 350°F (175°C). Lightly oil a full-sheet tray or two large baking pans (or a large 9x13 plus an additional baking dish depending on tray size).
- 9
Warm tortillas
Warm the 25 flour tortillas so they are pliable and won’t crack when rolled: stack them, cover with a damp clean kitchen towel and microwave 30–60 seconds, or warm in a skillet with a little neutral oil (about 2 tbs) 10–15 seconds per side. Keep them covered to remain pliable during assembly.
- 10
Fill and roll
Place about 1/3 to 1/2 cup of the cooled spinach-zucchini filling down the center of each tortilla (adjust if you prefer slightly more or less). Roll each tortilla snugly, seam side down, and arrange seam-side down in the prepared tray(s). For 25 enchiladas, arrange tightly in rows; they should sit snug but not squashed.
- 11
Top with sauce and cheese
Ladle the white cream sauce evenly over the arranged enchiladas so each one is generously covered (reserve ~1/2 cup sauce for serving if you like). Sprinkle the additional 2 cups shredded cheese evenly over the top.
Baking & Serving
- 12
Bake
Bake uncovered in the preheated 350°F (175°C) oven for 18–25 minutes, until the sauce is bubbling and the cheese on top is melted and lightly golden at the edges. If the tops brown too quickly, tent loosely with foil for the last 5–10 minutes.
- 13
Garnish and rest
Remove from oven and let the tray rest 5–10 minutes to set (this makes serving cleaner). Garnish with 0.5 cup sliced green onions, 0.25 cup extra chopped cilantro, and dollops or a drizzle of 0.5 cup sour cream. Serve warm; pass any reserved white sauce on the side for guests who want more.