You may not know just how easy it is to make enchiladas. In fact, there is a saying amongst Mexicans which goes, “these are not enchiladas.” This means whatever they are referring to is not an easy task. Enchiladas can be meat, fish, cheese vegetables, or any combination of these things, rolled up in fried corn tortillas, smothered in enchilada sauce and then baked. The sauce is usually a smoky chili flavor. The recipe below calls for a prepared enchilada sauce in a can just to make these treats super easy. The word enchilada means “filled with chili” in Spanish. Here is a recipe for an enchilada appetizer. You make the enchiladas as usual. Then, cut them into bite sized portions which you can prepare ahead of time and keep in the refrigerator. You can reheat them just before you are ready to serve. Then, place them on a platter surrounding a bowl of dipping sauce easily made with sour cream, some enchilada sauce, and some spices. These are delicious and easy.
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Spinach and onion enchilada bites:
15 corn tortillas
¼ C. canola oil
1 clove garlic, chopped
½ yellow onion, chopped
8 C. spinach leaves, washed and stemmed
2 Tbsp olive oil
3 C. shredded cheddar cheese
1 can enchilada sauce, mild
Heat the canola oil in a skillet and fry the tortillas in the hot oil. Place the tortillas on a plate with paper towels to soak the oil. Do not let them get too crispy because they won’t roll up properly. In another pan, heat the olive oil. Sauté the onion and garlic until the onion is clear. Add the spinach and let that cook for a couple of minutes. Turn down the heat. Don’t let the spinach wilt too much or get over cooked. It is still going in the oven. Fill the tortillas with cheese, spinach, onion and garlic and roll them into the shape of an enchilada. Place in an oven safe dish. Once you have a layer of these, pour on the sauce. Then, create another layer and pour on the sauce. Place in the oven at 350 degrees for twenty minutes. Cut into bite sized pieces and reheat just before people arrive. Then, serve with a dipping sauce.