I’m home! Did you notice I snuck out during the dessert party? We went NYC and Woodstock — sometime between the Salted Caramel Chocolates and the Double Chocolate Almond Spice Cookies. We had a fantastic vacation — I can’t wait to tell you all about it next week!
For now though, I’m happy to share this oh-so-amazing vegetarian enchilada recipe with you! I made these the weekend before we left for a family dinner. These enchiladas make for one hearty, healthy, and super yummy meal. Great for lunch or dinner — and you can crack an egg over it for breakfast, too!
I love to layer flavors as I sauté, and it’s this process that makes the vegetables in these enchiladas so delicious. The key is cooking each “layer” to perfection, before adding the next. And by “perfection,” I mean achieving a beautiful golden caramel color.
A true comfort food.
- Olive oil for the pan
- 1 cup finely chopped red onion
- 1 tablespoon finely minced garlic
- 1 large, finely chopped red bell pepper
- 1 tablespoon finely chopped jalapeño pepper
- 2 ears fresh white corn, cut off the cob
- ⅓ cup dry vermouth
- 2 cups loosely packed, fresh spinach leaves
- 1 teaspoon ground cumin
- juice of 1 lime
- 2 tablespoons roughly chopped, fresh cilantro
- Salt and pepper to taste
- 3 cups enchilada sauce
- 2 cups shredded Mexican cheese blend (Sharp Cheddar, Monterey Jack is great)
- 8 small, corn or flour tortillas
- Avocado slices to garnish
- Chili flakes if desired
- Preheat the oven to 350 degrees F.
- Place a large sauté pan over medium-high heat and coat it with the olive oil.
- Add the onion and cook until it's soft and beginning to brown, about 5 minutes. Then add the garlic, red pepper, and jalapeño pepper. Continue to cook over medium-high heat, stirring periodically until everything is soft and beginning to brown, another 5 minutes or so. Now add the corn and cook for just a couple of minutes.
- Turn off the heat and deglaze the pan with the vermouth. Turn the heat to medium and cook off the vermouth almost completely -- this should take about 2 minutes. Stir in the cumin, lime juice, and cilantro. Cook for another few minutes just to wilt the spinach.
- Pour about 1 cup of the enchilada sauce into a rectangular baking dish, approximately 9 X 13 X 2-inches. Then one at a time, assemble the enchiladas. Dredge a tortilla into the enchilada sauce, coating both sides. Then add about ⅓ cup of the vegetable mixture to the center of the tortilla and sprinkle it with about 1 tablespoon of the cheese. Roll the tortilla and place it to one end of the dish, with the seam side down. Repeat this process with the other 7 tortillas. Add the remaining enchilada sauce and cheese evenly over the top of the rolled enchiladas.
- Place uncovered in the oven until the cheese is melted and the tortillas have softened a bit, about 10 to 15 minutes.
- Serve with freshly sliced avocados and -- for a bit of extra heat -- sprinkle with chili flakes.
Of course, if you have all the time in the world, you could make your own enchilada sauce (which we'll do one day), but I love Traditional Red, Mild La Victoria Red Enchilada Sauce. It's delicious and available at almost every grocery store.