Garden Enchiladas
- Level: Intermediate
- Total: 3 hr
- Active: 1 hr 35 min
- Yield: 8 servings
- Level: Intermediate
- Total: 3 hr
- Active: 1 hr 35 min
- Yield: 8 servings
Ingredients
Oven Roasted Red Bell Peppers and Onions (Tony Mix):
Lemon Sour Cream:
Tomatillo Verde Sauce:
Rosalina’s Spanish Rice:
Black Beans:
Garden Enchiladas:
Directions
- For the roasted red bell peppers and onions (Tony mix): Preheat the oven to 350 degrees F.
- Place the peppers and onions in a bowl and add the olive oil, paprika, black pepper, white pepper, garlic powder, onion powder and salt. Mix with a gloved hand(s) and distribute on a sheet pan. Bake until al dente, about 20 minutes. (Don’t let them get mushy, fam.)
- For the lemon sour cream: In a medium stockpot, combine the sour cream, lemon juice, salt and 3 cups water. Heat until the sour cream is melted. (Do not boil!) Whisk the ingredients together.
- In a separate pot melt the butter and whisk in the flour until the roux is smooth and pourable. Slowly whisk into the sour cream mixture and stir your little heart out until smooth; set aside.
- For the tomatillo verde sauce: Peel the papery husks off the tomatillos or just use the canned stuff. It’s okay, you got this! Roast the fresh tomatillos in the oven or broil them until the skins are lightly blackened, 15 minutes in the oven or 7 minutes in the broiler. Alternatively, use tongs to blacken them on the stovetop; don’t burn your little fingers.
- Blend the yellow onion in a food processor along with the serranos, garlic, cilantro, cumin, oregano and salt. Put it all in a pot and heat it up, baby. For some extra zing in your life, add some fresh squeezed lime juice. Heat to a simmer and set aside.
- For Rosalina’s Spanish rice: In a food processor, blend the tomatoes, garlic and 1/4 cup onion. Use a strainer and strain the pulp into a container; and add 3 cups water and set aside.
- Add the oil and rice to a saucepan and toast until the rice turns a tannish color. Add the salt, vegetable base and cumin, and mix thoroughly. Add the tomato water and bring to a boil for 5 minutes. Reduce the heat to low and cook, covered, for 10 minutes. Add the peas, carrots, corn and the remaining 1/4 cup onion. Stir well, cover, and cook for 5 more minutes.
- For the black beans: Mince the garlic, jalapeños and onion or pulse in a food processor. Pour into a large pot and add the beans, salt, cumin and 1 gallon water. Cook on medium heat for 1 hour.
- For the garden enchiladas: In a large sauté pan, heat 1 teaspoon oil on medium heat and add the baby spinach. Cover with a lid until the spinach is wilted. (If you have a comal for cooking, then even better!)
- Prepare the tortillas by dipping them in water before placing them on a flat top grill or in a hot pan or comal. Stay authentic! I dare you! (One could also soften the tortillas by wrapping them in a damp paper towel or cloth and microwaving for 30 seconds to a minute.)
- Place the tortillas on a hot cooking surface and add 2 ounces jack cheese until melted. Place 3 ounces each of the wilted spinach and roasted red bell peppers and onions (Tony Mix). Remove the filled tortillas from the heat and roll tightly on a plate. Cover the rolled tortillas with the lemon sour cream and tomatillo verde sauces and garnish with chopped pecans and more jack cheese. Serve the Garden Enchiladas with the Spanish rice and black beans and enjoy a little bit of Magnolia Cafe at home!
