Monday, 24 November 2008

• My Homemade Spinach Enchilada Recipe

   by Mama Fox

  

  Okay it's here!
  
  First, the tortillas. Homemade tortillas are AWESOME and really not hard to make.

  Tortillas (makes roughly 15-20. We tend to eat one or two during the cooking process so I can't really tell ya. )

  • 3 cups all purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons salt
  • 3/4 cup shortening (I use vegetable shortening but the regular kind works too)
  • 3/4 hot water

  Mix dry ingredients. Take off your rings and wash your hands if you haven't already. Add shortening and mix in with hands until mixture is crumbly. Add water, mix. You will have to knead a bit in the bowl with your hand to get all of it mixed up and into a big dough ball. Cover and wait at least half an hour.
  
  Preheat skillet on medium low heat. Roll dough into golf ball sized balls. With a rolling pin roll out on a floured surface. Don't focus on making them perfectly round, just mostly even. The first couple will look a bit deformed. Don't worry, it gets easier.
  
  If you have help, you can roll each one out, put it in the pan and roll the next one while someone cooks them. If you don't have help, roll them all out then cook them. They cook pretty quickly so you have to pay attention to them or they over cook and get all stiff and crumbly. It only takes about 45 secs on each side but it varies on how thick they are. Just keep watching and don't let it cook on one side too long. Keep flipping.
  
  I often double the batch to have tortillas for the rest of the week. It just takes forever to roll them all out, but SO worth it. Papa Fox is my cooking helper so we can breeze through them quickly. If you need to, make the batch over the weekend to have. You don't have to tackle it the night you want them.
  
  Spinach Enchiladas (Makes 12)

  • 1 tbsp olive oil
  • 1 large onion, finely chopped
  • 10 oz. frozen chopped spinach, thawed and drained
  • 1/2 cup cooked red beans (I make big batches to make refried beans, I just save a bit for this)
  • tortillas - home made or store bought
  • 1 (10oz) can enchilada sauce
  • 1 cup cottage cheese
  • 1 cup shredded cheese
  • 1/2 tsp salt
  • shredded cheddar cheese and chopped chives for topping

  Preheat oven to 450. Heat oil in medium size skillet over medium heat. Add onion, saute 3 minutes. Add spinach, cook, stirring, until mixture is dry. Set aside. Microwave tortillas 10-15 sec to make them soft (if they aren't fresh from the skillet).
  
  Combine cottage cheese, cheddar, and salt in medium bowl. Stir in spinach mixture. One at a time, spoon a bit of the cottage cheese mix into a tortilla. Roll the tortilla up and place seam side down in a large casserole dish. Repeat until finished. Pour enchilada sauce over all of it, using a spoon to get even coverage. Top with cheese.
  
  Bake for 20-25 minutes.
  
  Enjoy!

  What recipes have you tried lately? Have any favorite recipes requests for the Momaroo community?

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