For those that missed the earlier blogs, I am re-creating (isn't that a fancy way of saying it?) recipes from the cookbook Mexican Everyday by Chef Rick Bayless. My first recipe (re-created last week) was a complete success...I was hoping for a repeat this week, and I was not dissapointed during round 2 of the RB Project (cool new name I just gave the project...hilarious! I am so creative).
The recipe I chose this week was...drum roll please...oh wait, I already told you...oh well, the recipe was Tomatillo-Sauced Enchiladas with Spinach and Mushrooms. Super fab and yum-tastic! I thought those tacos last week were good, but these saucy little enchiladas are my new fav.
First let me say that I did stray (as I usually do) a little from the recipe. Instead of fresh spinach, I used frozen organic spinach (well drained of course). Also, because I had all of that awesome pork (hanging out in the freezer) left from last weeks recipe, I decided to use that instead of the chicken. Finally, because I am a true risk-taker, I made my recipe with half corn and half flour tortillas and decided to bake them after they were sauced and cheesed. Yum!
Another RB Project success story.
Tomatatillo-Sauced Enchiladas with Spinach and Mushrooms
Serves 4
Ingredients
- 3 cloves garlic, peeled
- 1 jalapeno or 2 serrano chiles, stemmed and quartered
- 10 to 12 medium tomatillos (about 1 1/2 pounds), husked, rinsed, and quartered
- 3/4 cup loosely packed chopped fresh cilantro, plus sprigs for garnish
- 3 tablespoons vegetable oil, olive oil, or bacon drippings, plus more for the tortillas
- 2 cups homemade or store-bought low-sodium chicken broth
- 8 ounces mushrooms, such as button, oyster, or shiitake, stems removed and sliced
- 1 large red onion, thinly sliced
- 10 ounces spinach, stems removed
- 1 cup (about 4 ounces) shredded cooked chicken, or cubed ham (optional)
- Coarse salt
- 12 corn tortillas
- 3 tablespoons Mexican crema, sour cream, heavy cream, or creme fraiche
- 1/2 teaspoon sugar (optional)
- 1 cup (about 4 ounces) crumbled Mexican queso fresco, or other fresh cheese, such as feta or goat cheese
Directions
1. Preheat oven to 350 degrees. With a food processor running, drop garlic cloves and chiles through feed tube one at a time, pureeing each piece before the next addition. Add tomatillos and cilantro; process until smooth.
2. Heat 1 1/2 tablespoons oil in a medium saucepan over medium-high heat. Add puree; cook, stirring constantly, until mixture has reduced to the consistency of a thick tomato sauce, about 7 minutes. Add chicken broth; reduce heat to medium and simmer for 10 minutes.
4. Meanwhile, heat remaining 1 1/2 tablespoons oil in a large skillet over medium-high heat. Add mushrooms; cook, stirring constantly, until they begin to brown. Add three-quarters of the onion, reserving the rest for garnish; cook, stirring frequently, until onion is translucent, 1 to 2 minutes. Add spinach and chicken, if using; cook, stirring constantly, until spinach is wilted, about 1 minute. Season with salt. Cover to keep warm; set aside.
5. Lay tortillas on a clean work surface. Spray or brush lightly on both sides with oil; stack in twos and transfer to a parchment paper-lined baking sheet. Bake until tortillas are soft and pliable, about 3 minutes. Stack tortillas in a single pile; cover with a clean kitchen towel to keep warm.
6. Stir crema into sauce; season with salt. Taste sauce; if too tart, add sugar, if desired. Holding tortilla by one edge, dip into sauce, and then lay it on a plate. Spoon a heaping 2 tablespoons filling down the center, roll it up, and lay seam-side down on a dinner plate. Repeat with 2 more tortillas. Top enchiladas with about 1/4 cup of the tomatillo sauce, sprinkle with 2 tablespoons cheese, and garnish with reserved onion and cilantro. Assemble remaining enchiladas, 3 to a plate; serve immediately.
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| Yum! |
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