Do you have perfectly fresh cilantro because it’s preserved in water in a jar in your fridge? This recipe will use it all of it.
1 bunch spinach
2 tablespoons extra virgin olive oil
1 medium onion, diced in 1/4-inch pieces
1 or 2 cloves garlic, minced
1 jalapeno chile, seeds removed, minced (optional)
1/4 cup chopped cilantro leaves
1 tablespoon balsamic or red wine vinegar
Salt
12 corn tortillas
6 to 8 ounces grated Monterey jack cheese **Use pepper jack or habanero cheddar instead, creating “picante” or spicy heat without the actual green chile
2 to 3 cups Green Sauce, purchased or homemade
Wash the spinach well. Cut the leaves away from the stems, discarding the stems, and chop the leaves into 1-inch strips. Heat the oil in a skillet over medium heat. Stir and cook the onion, garlic and chile, if using, for 5 to 10 minutes, until the onion is translucent. Add the spinach leaves, continuing to cook and stir until the leaves are wilted and shrunk. Add the cilantro. Season with vinegar and salt.
Lightly oil in a 9 x 13-inch baking dish. Spread about 1/2 cup of Green Sauce in the bottom. Pre-heat oven to 350°. Place tortillas on baking sheets, 4 to 6 tortillas to a pan. Lightly brush or spray both sides of the tortillas with oil. Bake about 5 minutes, until pliable.
Spread a heaping tablespoon of the spinach mixture in a row in a tortilla. Sprinkle about the same amount of cheese on top. Roll the tortilla around the filling and place it seam side down in the baking dish. Repeat with the rest of the tortillas. You can cover the pan at this point and refrigerate overnight.
Pour Green Sauce over the rolled tortillas, making sure to cover the ends. Sprinkle with more cheese, if you wish. Bake until heated through, about 20 minutes.
Makes 2 to 6 servings, depending on who is eating and what else you are serving with the enchiladas. ** Mexican cooks fry their tortillas in oil to make them pliable and so they don’t absorb the sauce. I prefer this over-warming method for more ease, less mess and ultimately less calories.
Homemade Green Sauce
1 (26-ounce) can whole tomatillos, drained
1 large onion, chopped
2 cloves garlic, minced
1/2 cup cilantro leaves
2 serrano or 1 jalapeno chile, seeds removed, cut into pieces, optional
1 teaspoon salt
2 tablespoons extra virgin olive oil
Whir the tomatillos, onion, garlic, cilantro, chile, if using, and salt in a blender until smooth. Heat the oil in a skillet and add the sauce, cooking for about 5 minutes. ** If you prefer mild enchiladas, put no or very little chile in the green sauce.
