when i searched my go-to recipe books: The Joy of Cooking and Best New Recipe, and found nothing—i was miffed. when the inquiries to friends and family came up empty, i was intimidated. i just make them. she just makes them. just stuff tortillas and cover them in sauce.
turns out that i don't start well without instruction.
the vegetarian requirement wasn't helping me out much either.
eventually, i just jumped in. and this is what i came up with:
enchilada sauce (c/o emeril lagasse )
- 3 tablespoons vegetable oil
- 1 tablespoon flour
- 1/4 cup chili powder (could easily use less)
- 2 cups chicken (vegetable) stock
- 10 ounces tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1 med/large onion, chopped
- 1+ cup (frozen) corn
- 1 can black beans, rinsed thoroughly
- 3-4 cups spinach, rinsed and chopped
- 2 cups cheese, shredded (pepper jack, queso fresco, cheddar—any will work)
using a frying pan or oven, heat up corn tortillas until soft enough to mold. fill each tortilla with filling, add some cheese and place in casserole. filling should easily fill 8-10 corn tortillas. cover tortillas with sauce, and additional grated cheese. cover with tin foil and bake at 350 for 30 minutes or until bubbling with melted cheese. let set for a few minutes before dishing up.
my only notes would be that the sauce was very spicy. it could have easily been made with less chili powder and in the future i might sauté some peppers before getting it going for an additional level of flavor. otherwise, quite delicious. already making plans to cook up and freeze several batches.