Spinach Enchiladas Recipe

Prepare vegetables

Thinly slice the yellow onion. Rinse and roughly chop the spinach if leaves are large. Mince garlic.

Sauté spinach filling

Heat 2 tbs olive oil in a large skillet over medium heat. Add the sliced onion and cook 5–7 minutes until softened and translucent. Add minced garlic and cook 30 seconds until fragrant. Add the chopped spinach in batches, stirring until wilted and combined. Sprinkle in 1 tsp salt, 1/2 tsp black pepper, 1 tsp ground cumin, and 1 tsp smoked paprika; stir to combine and cook another 1–2 minutes. Remove from heat and let the mixture cool slightly. Taste and adjust seasoning.

Soften tortillas

Pour 1 cup vegetable broth into a shallow dish. Briefly dip each blue corn tortilla (one at a time) into the warm broth for 5–7 seconds to make them pliable. Keep stacked and covered with a damp towel so they stay soft.

Assemble enchiladas

Preheat oven to 375°F (190°C). Spread a thin layer (about 1/3 cup) of chile sauce on the bottom of a 9x13-inch baking dish to prevent sticking. Place about 2–3 tbs of the spinach mixture down the center of each softened tortilla, sprinkle ~2 tbs shredded Monterey Jack cheese into each, then roll tightly and arrange seam-side down in the baking dish. Repeat with all tortillas (should fit 10–12).

Top with sauce and cheese

Pour the 2 cups of chosen chile sauce evenly over the rolled enchiladas, covering completely. Sprinkle the remaining shredded cheese (~1 cup if any left) over the top and crumble cotija/queso fresco if using.

Bake

Bake uncovered in preheated oven 18–22 minutes, until sauce is bubbling and cheese is melted and lightly golden. Let rest 5 minutes before serving.

If using store-bought sauce, warm it gently in a small saucepan with 1 tbs olive oil over low heat and stir in 1/2 tsp salt and up to 1/2 cup vegetable broth to reach a pourable consistency. If making from scratch: sauté 1/2 small onion in 1 tbs olive oil until translucent, add 1 minced garlic clove and cook 30 seconds, add 2 cups pureed red or green chiles (or blended roasted chiles/tomatoes for red), 1/2 cup vegetable broth, and 1/2 tsp salt. Simmer 8–10 minutes, taste and adjust seasoning, then strain for a smooth sauce if desired.

Heat 1 tbs olive oil in a small saucepan over medium heat. Add 1/2 small diced onion and cook 4–5 minutes until softened. Add 1 minced garlic clove and cook 30 seconds. Add 2 cups cooked pinto beans and 1/2 tsp ground cumin and 1/2 tsp chili powder. Mash about a third of the beans with the back of a spoon for creaminess, add 1 tbs lime juice and 1/2 tsp salt, stir and cook until heated through (3–5 minutes). Keep warm until serving.

In a medium pot heat a splash of oil over medium heat. Add the diced medium onion and cook 5 minutes until translucent. Add 2 minced garlic cloves and cook 30 seconds. Add 3 cups hominy, 3 cups vegetable broth, 1 can diced tomatoes (with juices), 1 tsp oregano, 1/2 tsp cumin, 1 bay leaf, 1 tsp salt and 1/2 tsp pepper. Bring to a simmer, then reduce heat and simmer gently 15–20 minutes to meld flavors. Taste and adjust salt. Keep warm; remove bay leaf before serving. Serve with lime wedges, chopped cilantro and optional shredded cabbage or radishes on the side.

Plate 2 enchiladas per person (or 3 for larger appetites). Spoon a portion of warmed pinto beans (about 1/2 cup) alongside, and ladle about 3/4–1 cup vegetarian posole into a small bowl or on the plate. Garnish enchiladas with a drizzle of crema or a dollop of sour cream, sprinkle chopped cilantro and crumbled cotija. Serve with lime wedges.