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Enchiladas
Prep Time: 10 minutes

browse: home > cooking > shop by recipes > mexican

 
Asafoetida Powder
Asafoetida Powder
2.32 oz, (Frontier) 

$4.62

QTY  


   
Simply Organic Coriander
Simply Organic Coriander
2.29 oz, (Frontier) 

$5.12

QTY  


   
Nutmeg Pieces
Nutmeg Pieces
1 lb, (Frontier) 

$33.93

QTY  


   
Fancy Grady Mediterranean Oregano Leaf Cut & Sifted
Fancy Grady Mediterranean Oregano Leaf Cut & Sifted
1 lb, (Frontier) 

$12.42

QTY  


   
Simply Organic Cumin Seed Ground
Simply Organic Cumin Seed Ground
0.46 oz, (Frontier) 

$2.11

QTY  


   
Garlic Powder Organic
Garlic Powder Organic
1 lb, (Frontier) 

$12.63

QTY  


   
Simply Organic Thyme Leaf
Simply Organic Thyme Leaf
0.78 oz, (Frontier) 

$4.90

QTY  


   
Chili Powder Fiesta Seasoning Blend
Chili Powder Fiesta Seasoning Blend
1 lb, (Frontier) 

$9.52

QTY  


   

 


Ingredients

sauce
1/4 cup oil
1  small green chili
3 tablespoons ground cumin
2 tablespoons ground coriander
1/4 teaspoon asafoetida
1  large can tomato purée
1  small can tomato paste
2 teaspoons salt
2 teaspoons sugar

Filling
2 cups fresh corn kernels
1  bunch chopped spinach
1  dozen corn tortillas
3 cups ricotta cheese
3 cups grated Monterey Jack cheese
1/2 teaspoon asafoetida
1 tablespoon black pepper
2 teaspoons sugar
1/4 teaspoon nutmeg
1/2 teaspoon salt (optional)
1 cup sour cream

Directions

Sauce:
Heat oil in saucepan, add chili and fry for 30 seconds. Stir in ground spices frying for 30 seconds longer. Add tomato paste, and stir to soak up the oil and spices. Mix in the tomato purée, salt, and sugar. Simmer for 30 minutes.

Filling:
Steam corn for 8 minutes, add chopped spinach and steam for 3 minutes longer. Drain excess water.

Preheat oven to 350 degrees. Heat oil over high heat. Fry tortillas one at a time for 15 seconds on each side. Use smooth-tipped tongs to flip the tortillas in the oil. Place on paper towels on a flat surface to cool. The tortilla should be pliable, not crispy.

In a large bowl mix together ricotta cheese, 2 cups grated cheese, vegetables and seasonings. Place 3 tablespoons filling in a strip down each tortilla. Roll each tortilla and place seam-down in large, oiled baking pan. Cover with sauce and sprinkle with remaining grated cheese. Bake 15 minutes. Top each enchilada with sour cream.

Ease of preparation: Moderate

Preparation time: 10 min

Cook time: 90 min

Servings: 4


 
 
     
 
 
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