Ingredients: |
Ingredients: 16 oz. Hatch green chili
4 lbs. fresh spinach or two 12 oz. bags frozen
4 tbsp. unsalted butter, plus 4 tbsp.
1 c chopped yellow onions
1 tbsp. chopped garlic.
2 tsps. chili powder
3/4 tsp. salt
1/4 teaspoon ground black pepper
Pinch cayenne
1/4 c all purpose flour, plus 1/4 cup
2 c. half-half
1c. cubed queso fresco or queso blanco
1 c. Grated cotija or Parmesan
2 tbs. vegetable oil
12 corn tortillas
1 c. chicken stock
1c. heavy cream+
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Directions: |
Directions:Preheat oven to 350 degrees
Blanch Spinach if using fresh for 15 second. If using frozen thaw and squeeze out all water. set aside. chopped green chili set aside.
In a large saucepan, melt 4 tbs. of the butter over medium-heat. Add the onions and cook stirring, until very soft, 3 to 4 minutes. add the garlic, chili powder, salt, pepper, and cayenne, and cook stirring, for 45 seconds. Add 1/4 cup of the flour and cook, stirring with a heavy wooden spoon, to make a light roux, 2 minutes.. Gradually add the half and half, and cook, stirring, until thick, 2 to 3 minutes. Add the spinach and stir to incorporate. Remove from the heat and fold in half of the chopped chilies. Adjust the seasoning, to taste. Fold in the cubed queso fresco and both Pepper Jacks, and set aside.
In a bowl, combine the grated Pepper Jack and cotija set aside.
In a skillet, heat 2 tbsp. of oil over medium temperature. One at a time, add the tortillas to the hot oil and cook, turning, until soft and pliable, 15 seconds per side, adding more oil as needed. Remove from the pan and place on a work surface.
Using a 12 x 9 pan alternate layers of tortillas and mixture, topping last layer with pepper jack. |
This recipe for Spinach enchiladas is from